PINEAPPLE BBQ SHRIMP
Use your favorite BBQ sauce to make this quick zesty and tangy skillet meal.
Provided by Land O'Lakes
Categories Shellfish Apple Pineapple Shrimp Main Course Savory Cooking Seafood Meat, poultry, and seafood Fruit Fruit Seafood Meat, poultry, and seafood
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 260 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 195 milligrams, Sodium 1130 milligrams, Carbohydrate 27 grams, Fiber 2 grams, Sugar grams, Protein 21 grams
KICKIN' SHRIMP AND PINEAPPLE FLATBREADS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 servings
Number Of Ingredients 17
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.
GRILLED FISH ON PINEAPPLE PLANKS WITH SPICY PINEAPPLE SALSA
This elegant yet incredibly easy preparation uses almost all the parts of a pineapple to yield tasty fillets of bass or snapper. The pineapple's peel acts as a buffer against the direct heat of the grill, preventing overcooking and keeping the fish moist, and its flesh becomes a tasty salsa that brings home the island flavors. The plating of the fish, right on the pineapple "planks," is dramatic and fun.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Cut the top from the pineapple and discard. Cut the sides off to make 4 flat planks. Finely dice the pineapple flesh (discard the core) and put it in a medium bowl.
- Finely grate the ginger and add half to the bowl with the pineapple; reserve the rest. Add the cilantro, oil, tomatoes, bell pepper, jalapeno, lime juice and onion to the diced pineapple. Season with 1/4 teaspoon salt, then toss well and refrigerate while you make the fish.
- Stir the soy sauce and honey together with the remaining ginger in a small bowl. Brush the fish with oil and sprinkle lightly with salt. Brush the tops (the flesh side) of the pineapple planks with some of the soy sauce mixture and place the fish fillets on top of the planks. Brush the remaining soy sauce mixture on the tops of the fillets, folding the thinner part of the fillets under if needed to fit on the plank.
- Place the pineapple planks on the grill, cover and cook until the fish is just cooked through, 15 to 20 minutes. Serve the fish on the planks topped with some of the salsa. Serve the remaining salsa on the side or reserve to serve with chips.
PINEAPPLE & BBQ SHRIMP KABOBS
Brush these pineapple & shrimp kabobs with BBQ sauce and grill. These Pineapple & BBQ Shrimp Kabobs are ready to savor in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
- Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.
Nutrition Facts : Calories 160, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 100 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 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 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
PINEAPPLE SHRIMP PACKETS
Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.
BBQ SHRIMP ON PINEAPPLE PLANKS
From the June 2001 edition of Better Homes & Gardens. I haven't tried it but it just looks/sounds so yummy, I had to post it. Hope you enjoy it.
Provided by Roosie
Categories Pineapple
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Soak 8 6-8 inch wooden skewers in enough water to cover for 30 minutes.
- This will prevent your skewers from burning, however, if you have them metal skewers may also be used.
- Also, defrost shrimp, if needed.
- Cut pineapple lengthwise into 1/2" thick slices.
- Chop some of the pineapple until it measures 1/2 cup and set aside for relish.
- Halve each pineapple slice crosswise to equal 8 pineapple planks.
- Use 1 tbs of your melted butter and brush the planks on both sides, then set aside.
- Peel and devein shrimp, if needed.
- (You may want to save the shells for recipe#61197"Shrimp Stock" if desired.) In a medium bowl mix barbecue sauce, chipotles, garlic and the remaining 2 Tbsp of melted butter.
- Stir in shrimp.
- Cover and let sit at room temperature, stirring occasionally.
- Remove shrimp, discard marinade.
- Thread 1 jumbo or 3 large on each skewer, set aside.
- For relish: combine reserved 1/2 cup chopped pineapple, the chopped cucumber, chopped jicama, lime/lemon juice and 1/4 tsp salt.
- Cover and set aside until serving time.
- Grill shrimp kabobs and pineapple planks on the rack of an uncovered grill directly over medium coals.
- Grill until shrimp are opaque and pineapple is heated through, turning once through grilling time.
- Allow 10-12 min for jumbo shrink, 6-10 minutes for large shrimp and 6-8 minutes for pineapple planks.
- If desired, brush each kabob with additional barbecue sauce during last 1 minute of grilling.
- Alternately, cook under a hot broiler on a rack.
- To serve, stir chopped cilantro into relish.
- Place pineapple planks onto serving platter.
- Spoon some of the relish over the planks and then top each with a shrimp skewer.
SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
Steps:
- Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.
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
OLD CITY BBQ SHRIMP
Make and share this Old City BBQ Shrimp recipe from Food.com.
Provided by Shari2
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease a 13x9 baking dish.
- Peel and devein shrimp, leaving the tails intact.
- Rinse the shrimp and pat dry with paper towels.
- Place the shrimp in the baking dish and set aside.
- In a small bowl combine the rest of the ingredients.
- Pour the mixture over the shrimp.
- Toss to coat the shrimp and lay in a single layer.
- Bake uncovered for 15 minutes at 350 degrees.
- Spoon the shrimp into a serving dish.
- Pour the cooking liquid over the shrimp and serve immediately.
GRILLED THAI-STYLE SHRIMP WITH PINEAPPLE
We recommend that you brine the shrimp before grilling to make them especially plump and juicy. To keep the shrimp from dropping through the cooking grate onto the hot coals, thread them on skewers. Use tongs to turn the skewered shrimp. Although a red Thai chile is authentic, any small, hot fresh chile can be used in this recipe. To save time, buy peeled and cored pineapple at the supermarket. If you prepare the pineapple yourself, reserve half a large pineapple for this recipe.
Provided by Cucina Casalingo
Categories Healthy
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- For Dipping Sauce: Mix the water, fish sauce, lime juice, basil, sugar, vinegar, and chile in a small bowl. Set aside.
- For Shrimp: Dissolve the salt in 1 quart cold water in a gallon-size zipper-lock bag. Add the shrimp, press out as much air as possible from the bag, and seal. Let stand 20 to 25 minutes. Drain and rinse the shrimp thoroughly under cold running water. Open the back of the shells with manicure scissors and devein if desired. Toss the shrimp and oil in a medium bowl to coat.
- For Gas Grill: Turn on all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use a grill brush to scrape the cooking grate clean. Leave the burners on high.
- Thread the shrimp and pineapple on skewers. Grill the shrimp, covered, for gas grill, turning the skewers once, until the shells are barely charred and bright pink, 5 to 7 minutes.
- Serve immediately, passing the dipping sauce and the lime wedges.
- Skewering Shrimp with Pineapple: Thread the tail of the shrimp, then a chunk of pineapple, and finally the head of the shrimp onto a skewer, so that the shrimp forms a half-circle around the pineapple.
Nutrition Facts : Calories 364.2, Fat 10.9, SaturatedFat 1.7, Cholesterol 344.5, Sodium 4504.1, Carbohydrate 18.8, Fiber 1.8, Sugar 11.7, Protein 47.3
TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY
Here's what you need: pineapple, garlic, chili sauce, water, rice wine vinegar, salt, coconut cream, lime, limes, pineapple, de-veined and peeled shrimp, water, cornstarch, wooden skewer
Provided by Kahnita Wilkerson
Categories Appetizers
Yield 6 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 195 calories, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 16 grams, Sugar 18 grams
EASY BBQ SHRIMP & PINEAPPLE APPETIZERS
Throw some shrimp on the barbie for a quick and simple starter tonight. Our Easy BBQ Shrimp and Pineapple Appetizers deliver great tastes to tide you over.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Toss shrimp and pineapple with oil. Thread 1 each shrimp and pineapple chunk onto 2 small parallel skewers. Repeat with remaining shrimp and pineapple on 5 additional sets of parallel skewers.
- Grill 4 to 6 min. or until shrimp turn pink, turning occasionally.
- Mix barbecue sauce and dressing until blended; drizzle over appetizers.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
CREAMY CURRIED SHRIMP WITH GRILLED PINEAPPLE
Impress your guests with an attractive platter of curry-sauced shrimp skewered onto grilled pineapple wedges with toothpicks. This is an excellent, not-too-hard shrimp appetizer that's perfect for special occasions. It's best served at room temperature. I used approximately 1 pound of 30-40 count shrimp. But any medium to large size shrimp will do. You need approximately 30 shrimp. The shrimp and sauce may be cooked in advance and chilled.
Provided by Dianne
Categories Appetizers and Snacks Seafood Shrimp
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Grill the pineapple rings over medium heat for 5 to 7 minutes each, or until they have grill marks. Remove from heat and cut each ring into approximately 5 wedges.
- In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook 2 to 3 minutes, stirring continuously. Pour in the coconut milk and milk. Continue stirring until thickened. Mix in curry powder, salt and pepper. Remove from heat and place shrimp into the mixture.
- Arrange the pineapple wedges on a medium serving platter. Skewer each piece of shrimp with a toothpick, then insert the toothpicks into the pineapple wedges.
Nutrition Facts : Calories 156.5 calories, Carbohydrate 7 g, Cholesterol 62.6 mg, Fat 12.2 g, Fiber 1 g, Protein 6.1 g, SaturatedFat 9 g, Sodium 102.2 mg, Sugar 3.3 g
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
More about "bbq shrimp on pineapple planks food"
GRILLED PINEAPPLE SHRIMP | THE SIMPLE SUPPER
From thesimplesupper.com
BBQ PINEAPPLE SHRIMP RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
SWEET AND SPICY PINEAPPLE SHRIMP STIR FRY - BAREFEET IN …
From barefeetinthekitchen.com
GRILLED SHRIMP WITH PINEAPPLE GLAZE | QUICK AND EASY
From artofpalate.com
PINEAPPLE AND SHRIMP FOIL PACKETS - POCKET CHANGE …
From pocketchangegourmet.com
BARBECUE SHRIMP WITH PINEAPPLE BBQ GLAZE …
From recipesfoodandcooking.com
GRILLED SHRIMP AND PINEAPPLE SKEWERS RECIPE - CHEF DENNIS
From askchefdennis.com
BARBECUED SHRIMP ON PINEAPPLE PLANKS - BETTER HOMES
From bhg.com
5/5 (1)Calories 147 per serving
- Soak eight 6- to 8-inch-long wooden skewers in enough water to cover for 30 minutes; drain. Thaw shrimp, if frozen.
- Cut pineapple lengthwise into 1/2-inch-thick slices. Chop one of the slices to measure 1/2 cup; set aside for relish. Halve each pineapple slice crosswise (you should have 8 planks of pineapple). Using 1 tablespoon of the melted butter, brush both sides of each pineapple plank; set aside.
- Peel fresh shrimp, if using, leaving tail intact, if desired. Devein shrimp. For marinade, in a medium bowl combine the remaining 2 tablespoons melted butter, the barbecue sauce, chipotle peppers, and the garlic. Stir in shrimp. Cover and marinate in the refrigerator for 30 minutes, stirring occasionally. Remove shrimp; discarding marinade. Thread 1 jumbo or 3 large shrimp onto each skewer; set aside.
- For relish, in a bowl combine the reserved 1/2 cup chopped pineapple, cucumber, jicama, lime or lemon juice, and salt. Cover and set aside until serving time.
PINEAPPLE WITH SHRIMPS – BBQ BOSSES
From bbqbosses.com
12 GRILLED SHRIMP KABOB RECIPES | ALLRECIPES
From allrecipes.com
GRILLED SHRIMP + PINEAPPLE KABOBS FOR TROPICAL CLEAN ... - CLEAN …
From cleanfoodcrush.com
SHEET PAN BBQ PINEAPPLE SHRIMP - TABLE OF HEALTH
From tableofhealth.com
GRILLED SHRIMP KABOBS WITH PINEAPPLE - RACHEL COOKS®
From rachelcooks.com
GRILLED PINEAPPLE SHRIMP {QUICK & EASY} - OUT GRILLING
From outgrilling.com
ISLAND DREAM GRILLED SHRIMP + PINEAPPLE BOWLS RECIPE - CLEAN …
From cleanfoodcrush.com
BBQ SHRIMP ON PINEAPPLE PLANKS - PLAIN.RECIPES
From plain.recipes
GRILLED SHRIMP SKEWERS WITH PINEAPPLE | FEASTING AT HOME
From feastingathome.com
EASY GRILLED SHRIMP WITH PINEAPPLE BOURBON GLAZE - GARLIC & ZEST
From garlicandzest.com
PINEAPPLE SHRIMP STIR FRY - THE ENDLESS MEAL®
From theendlessmeal.com
SHRIMP KABOBS WITH PINEAPPLE - WELL PLATED BY ERIN
From wellplated.com
CEDAR PLANK GRILLED SHRIMP (3 WAYS AND FLAVORS) + {VIDEO}
From staysnatched.com
PINEAPPLE BBQ SHRIMP RECIPE | LAND O’LAKES
SHRIMP AND PINEAPPLE KEBABS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO GRILL THE BEST BARBECUED SHRIMP - THE SPRUCE EATS
From thespruceeats.com
SHRIMP KABOBS PINEAPPLE RECIPE - ONLY SIX INGREDIENTS!
From runninginaskirt.com
GRILLED SHRIMP & PINEAPPLE SKEWERS - SHUTTERBEAN
From shutterbean.com
GRILLED SHRIMP PINEAPPLE SKEWERS - URBAN BLISS LIFE
From urbanblisslife.com
SPICY GRILLED SHRIMP SALAD RECIPE | THE LEAF
From leaf.nutrisystem.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love