Buttery Pineapple Grilled Shrimp Recipes

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

BUTTERY GRILLED SHRIMP

Steps:

• In a small bowl, combine the first 5 ingredients; set aside 1/4 cup. Thread shrimp onto 8 metal or soaked wooden skewers., Grill shrimp, covered, over medium heat 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from grill; brush with reserved butter mixture.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

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.

BUTTERY PINEAPPLE GRILLED SHRIMP

Steps:

• 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.
• In a large, bowl toss the shrimp and pineapple with the coconut oil mixture to cover.
• Alternate the shrimp and pineapple on the skewers pushing it through the largest part of the shrimp.
• On a preheated grill over medium-high heat, cook the shrimp for 7 minute, flipping the skewers once about half way through the cooking until the shrimp are bright pink and lightly charred. Serve immediately.

SHRIMP PINEAPPLE PARADISE

Steps:

• 1. Clean and de-vein shrimp, leave the tails on for a handle.
• 2. Prepare the batter, by breaking the egg into the flour, mix with water and add salt.
• 3. Dip shrimp in batter, and deep fry in heated oil, till light golden brown.
• 4. In a small saucepan, blend sauce ingredients and bring to a boil. Place the pineapple chunks on a serving platter, put the shrimp over the pineapples and pour the sauce over the shrimp. Sprinkle with toasted sesame seeds. Serve hot.

EASY GRILLED SHRIMP WITH PINEAPPLE BOURBON GLAZE

Steps:

• Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
• Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
• Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
• Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
• Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
• Serve shrimp with additional glaze and fresh cilantro. Great over rice.

HONEY GARLIC BUTTER SHRIMP PINEAPPLE SKEWERS RECIPE

Steps:

• Soak the wooden skewers for at least 20 minutes before cooking. Once soaked, arrange shrimp onto skewers, alternating with pineapple pieces.
• In a small saucepan over low-medium heat, melt 2 tablespoons of butter with the honey, garlic, and soy sauce together. Stir until combined well and allow to simmer for 3 to 4 minutes, or until beginning to thicken into a syrup.
• Take off the heat and stir in lemon juice.
• Season shrimp with a pinch of salt and a small amount of cracked pepper. Using a brush, coat the honey garlic butter sauce on both sides of each shrimp skewer.
• Heat the remaining butter in a large pan or skillet or grill pan over medium heat.
• Working in batches of three or four, sear the skewers for 3 to 4 minutes on one side, while pouring a small amount of sauce over each shrimp while cooking.
• Flip over and cook on the other side for a further 3 to 4 minutes, or until the shrimp is completely cooked through and no longer opaque.
• Remove from pan and serve immediately with any remaining sauce to use for dipping!
• Garnish with chopped parsley. Enjoy!

SPICY GRILLED SHRIMP W/ PINEAPPLE SAUCE

Steps:

• Preheat the grill to about 350 degrees (or medium-high heat).
• Fully thaw the shrimp and place about 4-5 shrimp on each skewer.
• Mix the oil/butter and cayenne powder together, then coat each shrimp skewer.
• Grill on each side for about 3-5 minutes or until opaque.
• Mix the minced pineapple and minced tomatoes together to create the salsa.
• Top each shrimp skewer with crushed red pepper, fresh lime juice, cilantro, and pineapple salsa.
• Serve and enjoy!

MANGO PINEAPPLE SHRIMP SALAD

Steps:

• Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
• While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
• Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

GRILLED GARLIC BUTTER SHRIMP

Steps:

• Melt butter in a small skillet over medium heat. Stir in shallot, garlic and red pepper flakes until fragrant, about 2 minutes; season with salt and pepper, to taste. Thread shrimp onto skewers; season with salt and pepper, to taste. Brush with 2 tablespoons butter mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the shrimp are pink and opaque, about 3-4 minutes. Add lemons to grill, cut side down, during the last 2 minutes of cooking time. Serve immediately, drizzled with remaining butter mixture, garnished with lemons and parsley, if desired.