Shrimp and Pineapple Skewers with Spicy Soy Glaze Recipe
Delicious Shrimp and Pineapple Skewers marinated in a savory blend of sambal oelek, toasted sesame oil, and low sodium soy sauce, grilled to perfection with charred pineapple and red onion. Perfect for a quick and flavorful meal served with butter lettuce and rice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Asian Fusion
- Diet: Low Salt
Ingredients
Marinade and Skewers
- 2 teaspoons sambal oelek (or sriracha)
- 2 teaspoons toasted sesame oil
- 2 tablespoons low sodium soy sauce (or gluten-free tamari, plus more for serving)
- 1 pound extra large shrimp (peeled and deveined)
- 2 cups cubed pineapple
- ½ red onion (cut into chunks)
- Oil spray (nonstick cooking spray)
For Serving
- 1 head butter lettuce leaves
- Cooked white or brown rice (optional)
Instructions
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
- Prepare Marinade and Combine: In a mixing bowl, whisk together the sambal oelek, toasted sesame oil, and low sodium soy sauce to create the marinade. Add the peeled and deveined shrimp, cubed pineapple, and red onion chunks to the bowl and toss well to coat all ingredients evenly with the marinade.
- Assemble Skewers: Thread the marinated shrimp, pineapple cubes, and red onion pieces alternately onto metal skewers. Arrange the prepared skewers on a rimmed baking sheet lined with foil for easy handling.
- Preheat Grill: Heat an outdoor grill to medium-high heat and lightly oil the grill grates to prevent sticking.
- Grill Skewers: Lightly spray the skewers with nonstick cooking spray. Place them evenly on the preheated grill. Cook for approximately 2 minutes per side until shrimp are opaque and fully cooked, with attractive char marks on all sides.
- Transfer Skewers: Remove the foil from the baking sheet and place the hot, cooked skewers onto the clean baking sheet to rest briefly.
- Serve: Serve the shrimp and pineapple skewers warm with butter lettuce leaves. Optionally accompany with cooked white or brown rice and extra soy sauce for dipping.
Notes
- Soaking wooden skewers is essential to prevent them from burning on the grill.
- Adjust the amount of sambal oelek or sriracha to control the spice level.
- Using metal skewers eliminates the need to soak and is reusable.
- Butter lettuce leaves make a fresh, crunchy accompaniment and can be used to wrap the skewer ingredients for a light handheld bite.
- Low sodium soy sauce helps reduce overall salt content without sacrificing flavor.