GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
Provided by Steve P.
Categories Lunch/Snacks
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Susan Springob
Categories Appetizer Quick & Easy Low Cal Pineapple Shrimp Summer Grill/Barbecue Bon Appétit South Carolina Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
- Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
- Grill shrimp until just opaque in center, about 5 minutes. Serve 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
SPICY PINEAPPLE-GLAZED SHRIMP KEBABS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a cast-iron grill pan or outdoor grill over medium-high heat.
- Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
- Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
- Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.
SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
Provided by Food Network
Time 30m
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
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 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 SHRIMP WITH PASTA AND PINEAPPLE SALSA
From The American Diabetes Association's Flavorful Seasons Cookbook ADA Bookstore: 1-800-232-6733 However, each diabetic should meet with their own nutritionist to see what and how much they can eat.
Provided by Manami
Categories Pineapple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
- Prepare an outside grill with an oiled rack set 4 inches above the heat source.
- On a gas grill, set the heat to high.
- Grill the shrimp on each side for 2 minutes.
- Toss the pasta with the salsa, arrange the shrimp on top, and serve.
Nutrition Facts : Calories 398.6, Fat 1.4, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 87.2, Fiber 4.7, Sugar 27.6, Protein 11
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
SPICY SWEET SHRIMP WITH PINEAPPLE SALSA
I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.
Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.
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
GRILLED SHRIMP WITH PINEAPPLE CUCUMBER SALSA
Make and share this Grilled Shrimp With Pineapple Cucumber Salsa recipe from Food.com.
Provided by Dole9027
Categories Pineapple
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
- Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
- Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
- Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.
Nutrition Facts : Calories 201.3, Fat 11.7, SaturatedFat 1.6, Cholesterol 179.2, Sodium 806.1, Carbohydrate 4.4, Fiber 0.8, Sugar 0.8, Protein 19.7
PASTA WITH GRILLED SHRIMP AND PINEAPPLE SALSA
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.
- In a large bowl combine pineapple, red pepper, red onion, jalapeno pepper, orange juice, and lime juice. Mix well and set aside.
- Prepare an outdoor grill with an oiled rack set 6 inches from the coals. On a gas grill, place the setting to high. Grill the shrimp for 2 minutes per side.
- Toss the cooked noodles with the salsa. Arrange the shrimp on the pasta and serve.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 34.1 g, Cholesterol 172.5 mg, Fat 2.8 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 0.5 g, Sodium 171.9 mg, Sugar 8.6 g
GRILLED PINEAPPLE SALSA
This is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.
Provided by Elaine
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat grill for medium heat and lightly oil the grate. Spray pineapple pieces with cooking spray.
- Cook pineapple on the grill until lightly browned and caramelized, 5 to 10 minutes. Remove pineapple from grill and cool; chop.
- Mix pineapple, red bell pepper, onion, cilantro, jalapeno pepper, garlic, lime juice, sugar, salt, and ground black pepper together in a bowl; refrigerate until chilled and flavors blend, about 1 hour.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 8.8 g, Fat 0.2 g, Fiber 1.3 g, Protein 0.7 g, Sodium 196.6 mg, Sugar 6 g
GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA
Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT
Provided by BakinBaby
Categories Caribbean
Time 21m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel,and devein shrimp, retaining tails; set aside.
- Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
- Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
- Arrange coconut shrimp on large lettuce leaves on individual serving plates.
- Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Nutrition Facts : Calories 584.6, Fat 39.2, SaturatedFat 13.5, Cholesterol 239, Sodium 1441.3, Carbohydrate 31.9, Fiber 3.5, Sugar 21.5, Protein 27.8
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