Dive into flavor paradise with these Grilled Shrimp and Pineapple Skewers – a perfect blend of sweet and savory. Marinated in a zesty concoction of honey, soy sauce, lime, and aromatic spices, each colossal shrimp and juicy pineapple chunk bursts with smoky-sweet goodness. Skewered just right and grilled to perfection, they’re a tasty treat, ideal for any summer get together.
Brought to you by @mainely_flour
Servings: 5-6 Skewers
Ingredients:
- 1lb Colossal Shrimp, tails left on
- 1lb Pineapple Chunks, or 1/2 Pineapple cut into 1” chunks
- 1/4 Cup Honey
- 2 Tbsp Soy Sauce
- 1 Tbsp Olive Oil
- 1 Lime, zest and juice
- 2 Cloves Garlic, minced
- 1 Tsp Grated Ginger
- 1/2 Tsp Smoked Paprika
- 1/4 Tsp Ground Cumin
- 1/4 Tsp Cayenne Pepper (optional)
- Salt and pepper to taste
Instructions:
- Soak wooden skewers (if using) in water for at least 20 minutes to prevent burning.
- In a large bowl, mix honey, soy sauce, olive oil, lime juice, lime zest, minced garlic, grated ginger, smoked paprika, ground cumin, and cayenne pepper. Reserve 4 Tbsp of the marinade separately for brushing skewers before grilling.
- Coat shrimp in marinade and refrigerate for 10 minutes. Preheat grill to medium-high (500°F / 260°C).
- Thread pineapple and shrimp onto skewers, alternating, with 3 pieces of each per skewer. Brush with reserved marinade. Tip: Skewer shrimp onto a kabob in two places. First, hold the shrimp firmly and slide the skewer through the tail end, near where the shell meets the flesh. Then, gently thread the shrimp onto the skewer again near the head, ensuring it stays securely in place.
- Grill skewers for about 2 minutes on each side until shrimp are opaque.
- Salt and pepper to taste and serve immediately.
