Pine Grilled Shrimp Recipes

GRILLED SHRIMP WITH PONZU SAUCE

Steps:

• Prepare barbecue (medium-high heat).
• Whisk soy sauce, mirin, sugar lemon juice, oil, ginger, and lemon zest in a shallow glass bowl to blend.
• Add shrimp and stir to coat. Cover with plastic wrap and let marinate in the refrigerator for 15 to 20 minutes.
• Drain marinade into small saucepan and bring to boil for 1 minute. Reduce heat to low and let the sauce simmer for 5 minutes, stirring often. Remove sauce from heat and let cool slightly.
• Preheat grill. Grill shrimp until just opaque in center (shrimp should be pink and firm to the touch), turning occasionally, about 3 to 5 minutes.
• Divide bok choy or napa cabbage between 2 plates, top each with 5 shrimp, and drizzle with a liberal amount of warm sauce and serve. You can also serve the sauce on the side if you'd prefer.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

PERFECTLY GRILLED SHRIMP

Steps:

• Heat your grill to high.
• Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
• Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

PERFECTLY GRILLED SHRIMP

Steps:

• Heat your grill to high.
• Place the shrimp in a large bowl. Toss the shrimp with the oil and season with the salt and pepper.
• Place the shrimp on the grates of the grill in an even layer and grill until golden brown and slightly charred, 1 1/2 to 2 minutes. Turn the shrimp over and continue grilling until just cooked through, 45 seconds to 1 minute longer. Remove the shrimp to a platter.

KICKIN' SHRIMP AND PINEAPPLE FLATBREADS

Steps:

• Preheat the oven to 425 degrees F.
• Put the flatbreads on a baking sheet and brush with olive oil. Bake until lightly browned, 1 to 2 minutes. Set aside on the baking sheet. Leave the oven on.
• Heat a cast-iron skillet over medium-high heat.
• To a mixing bowl, add the shrimp, olive oil, honey, adobo, salt, chili powder, garlic, some pepper and half of the lime juice. Toss to combine. Saute the shrimp in the hot skillet until cooked through, about 3 minutes.
• Layer 3 ounces of the Monterey Jack on each flatbread, then divide the pineapple and shrimp between each. Top with a sprinkle of the remaining Monterey Jack. Bake until the cheese melts and begins to brown, about 3 minutes.
• Meanwhile, add the sour cream, cumin, avocado and remaining lime juice to the bowl of a food processor fitted with a blade attachment or a blender. Process until smooth.
• Garnish the flatbreads with the feta, a generous drizzle of the avocado-cream mixture and the cilantro. Move the flatbreads to a cutting board, cut into wedges and enjoy.

EASY GRILLED SHRIMP

Steps:

• Combine olive oil, lemon juice, seafood seasoning, sugar, cayenne, and salt in a small bowl; stir until marinade is well mixed.
• Thread shrimp on metal skewers and pat dry. Brush with marinade and refrigerate.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook shrimp on the hot grill until the edges begin to turn white, 1 to 2 minutes. Turn and continue grilling until shrimp is white and no longer translucent, 1 to 2 minutes longer. Serve warm.

SIMPLEST GRILLED SHRIMP

Steps:

• Build a medium-high fire in a charcoal or gas grill, making sure that the grate is clean and clear of debris. (Shrimp will stick to a dirty grate.)
• If you like, thread the shrimp onto skewers. Season the shrimp with salt and pepper. Rub them lightly with olive oil, and place the shrimp on the grill directly over the heat. Cook for 2 to 3 minutes, until lightly golden.
• Flip the skewers and cook for another 2 to 3 minutes. Take care not to overcook. Remove to a plate. A squeeze of lemon over the shrimp might be nice.

GRILLED SHRIMP AND PINEAPPLE KABOBS

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.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

Steps:

• Place wooden skewers in a bowl of water to soak for at least 10 minutes.
• Puree the pineapple, garlic, chili sauce, and water in a food processor.
• Heat a pan over medium heat, and add the pureed sauce mixture.
• Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
• Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
• Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
• Skewer the pineapple and shrimp, then brush sauce on both sides.
• Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
• Sprinkle finished skewers with lime zest and serve with remaining sauce.
• Enjoy!