GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS
These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however use what you have on hand.
Provided by France C
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Teriyaki Sauce and Marinade Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 32 g, Cholesterol 172.6 mg, Fat 2.3 g, Fiber 2.8 g, Protein 20.4 g, SaturatedFat 0.4 g, Sodium 654.1 mg, Sugar 25.1 g
GRILLED SHRIMP WITH PINEAPPLE AND MANGO
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place 5 to 6 shrimp in the center of a square of foil. Add a few pieces of mango, pineapple, onion, and tomato. Drizzle with olive oil and Worcestershire sauce and sprinkle with lemon-pepper, garlic powder, and salt to taste. Fold the sides up around the shrimp mix to make a packet. Flip upside-down onto another sheet of aluminum foil.
- Place the folded side of the foil packets down first on the preheated grill. Cook for 10 to 15 minutes; flip so the folded side is up. Continue to cook until shrimp are pink and onions are tender, 10 to 15 minutes more.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 19.3 g, Cholesterol 115 mg, Fat 5.4 g, Fiber 2.6 g, Protein 13.7 g, SaturatedFat 0.9 g, Sodium 257.4 mg, Sugar 13.8 g
GRILLED SHRIMP AND PINEAPPLE KABOBS
Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.
Provided by gailanng
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
- If skewers are wooden, pre-soak approximately 30 minutes.
- Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
- Peel and devein shrimp.
- Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
- Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
- Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
- Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
- Serve kabobs with rice and boiled marmalade-soy sauce mixture.
GRILLED SHRIMP & PINEAPPLE
This makes a great summer appetizer for 5. Very simple and quick to prepare. Use fresh sliced pineapple for your best results.
Provided by Bev I Am
Categories Pineapple
Time 10m
Yield 5 serving(s)
Number Of Ingredients 4
Steps:
- Prepare a fire in a charcoal grill.
- Thread 2 shrimp and 1 cube pineapple onto each of 5 skewers.
- Brush with oil.
- Season to taste with salt and pepper.
- Grill, turning over a medium fire until shrimp are pink, about 5 minutes.
Nutrition Facts : Calories 18.9, Fat 0.1, Cholesterol 21.4, Sodium 24.8, Carbohydrate 2.1, Fiber 0.2, Sugar 1.6, Protein 2.4
GRILLED SHRIMP-PINEAPPLE FAJITAS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Halve the avocado and scoop into a food processor. Add the sour cream, chopped jalapeno, 1/2 cup cilantro and 2 teaspoons lime juice; process until smooth. Season with salt and pepper.
- Heat a grill to medium high and oil the grates. Toss the shrimp with 2 tablespoons vegetable oil, 2 teaspoons fajita seasoning, the remaining 2 teaspoons lime juice, a big pinch of salt and a few grinds of pepper in a large bowl. Thread the shrimp onto skewers, leaving a little space between each shrimp. Toss the bell peppers, pineapple and whole jalapeno with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon fajita seasoning, 2 pinches of salt and a few grinds of pepper in another large bowl.
- Grill the shrimp until cooked through, 2 to 3 minutes per side; transfer to a large bowl. Grill the pineapple and tortillas until well-marked, 1 to 2 minutes per side. Transfer to a cutting board.
- Place the bell peppers and whole jalapeno in a grill basket and grill, flipping, until charred, 5 to 6 minutes. Chop the pineapple and add to the shrimp. Thinly slice the jalapeno (remove the seeds for less heat). Add to the shrimp along with the bell peppers and remaining 1/2 cup cilantro; season with salt if needed and toss.
- Divide the shrimp mixture among plates. Serve with the tortillas, avocado sauce and lime wedges.
Nutrition Facts : Calories 540, Fat 30 grams, SaturatedFat 5 grams, Cholesterol 191 milligrams, Sodium 1432 milligrams, Carbohydrate 42 grams, Fiber 7 grams, Protein 25 grams, Sugar 9 grams
GRILLED PINEAPPLE AND SHRIMP
One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill or large grill pan to medium-high heat.
- Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
- Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
- Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
- Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
- Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.
GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Susan Springob
Categories Appetizer Quick & Easy Low Cal Pineapple Shrimp Summer Grill/Barbecue Bon Appétit South Carolina Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
- Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
- Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.
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GRILLED PINEAPPLE SHRIMP | THE SIMPLE SUPPER
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5/5 (1)Total Time 15 minsCategory DinnerCalories 238 per serving
- Thaw shrimp under cool water if using frozen and chop the pineapple into equal sized cubes. If using wooden skewers place them in a bowl of cool water to soak at this time.
- Melt your coconut oil if it is solid and mix in the ginger, parsley, salt, and pepper. Whisk to fully combine.
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