Who loves shrimp, raise your hand? Nothing is better for your next summer party than our grilled shrimp and pineapple skewers recipe. This is also a great recipe to prepare with your spouse or kids.
Prep Time: 2 Hours
Difficulty: Easy
Cook Time: 5 Minutes
Servings: 4 Servings
Ingredients:
- 1 pound (to 2 Pounds) Peeled, De-veined Jumbo Shrimp
- 1 can (about 20 Oz.) Pineapple Chunks (or 1 Whole Fresh Pineapple)
Marinade:
- 1/2 cup (to 1 Cup) Teriyaki Sauce
- 2 whole (to 3 Whole) Green Onions, Sliced
- 3 Tablespoons Garlic, Chopped, to taste
- 1 Tablespoon (to 2 Tablespoons) Sugar (optional)
- Pineapple Juice (reserved From Can If Using Canned Pineapple)
- 1 dash Lemon Juice
- 1 dash Kosher Salt
Optional:
- Lime Zest
- Crushed Red Pepper Flakes
- Minced Fresh Ginger
- Jalapenos Seeded And Chopped
Begin by washing, then peeling and deveining the shrimp (unless they’ve already come that way.)
Start by pouring 1/2 to 1 cup of teriyaki sauce into a dish. Slice up 2 or 3 green onions, 2-3 tablespoons of sugar and throw them in.
Add 3 cloves of garlic and a little juice from the pineapple chunks. I also throw in a dash of salt. Now you can add in any or all of the following: red pepper flakes, chopped fresh ginger, lime zest, even some chopped jalapenos!
Throw in the peeled/deveined shrimp and stir them around to coat. Now cover with plastic wrap and marinate in the fridge for a couple of hours. Several hours is okay, too.
When you’re ready to fix ’em up, thread them onto a wooden skewer like this. Moving the shrimp from left to right, stick the skewer through the back of the tail, then stick one pineapple chunk onto the skewer, then finish by threading it through the other side of the shrimp.
Now it’s time to fire up the grill! You can use the outdoor grill, or the indoor grill, or a grill pan like this one. Also, you could use the broiler in your oven.
When the grill is nice and hot, drizzle on some olive oil. Then put the skewers on to cook. A minute or two later, flip them to the other side. And flip ’em over again. You want to get that nice black-grill effect here and there.
That’s it! For dinner, these are great with rice. You can even boil the heck out of the leftover marinade, strain it, and drizzle some over the top. Or at a party, just throw a whole bunch of these skewers on a big platter.
