Shrimp And Pineapple Tikka Recipes

SHRIMP AND PINEAPPLE TIKKA

Steps:

• If you are going to use wooden skewers, soak them in water for at least 20 minutes.
• In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
• Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
• Add shrimp to the bowl and toss to coat; marinate 10 minutes.
• Meanwhile, preheat broiler.
• Thread skewers with 3 shrimps alternating with 3 pieces of pineapple.
• Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; rush with marinade.
• Serve with plenty of cilantro sprinkled over top.

PINEAPPLE-SHRIMP STIR-FRY

Steps:

• Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
• Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
• Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
• Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
• Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
• Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.