Grilled shrimp with pineapple

Name: Grilled shrimp with pineapple
Ingredients: 300 g frozen raw peeled shrimp; 4 tablespoons soy sauce; 30 ml white wine; 1 teaspoon honey; 1 teaspoon grated ginger; 1 can pineapple (565 g)

Fish - Grilled shrimp with pineapple by Demetra L. - Recipia

Grilled shrimp with pineapple for a picnic brown on the grill in four minutes, with a marinade of soy sauce, white wine, honey and ginger. The pineapple picks up dark grill marks, while the shrimp stay glossy, coated in a thin, slightly sticky layer of marinade. I like to serve them straight off the skewers, before they cool. Prep: 15 minutes. Cook: 4 minutes. Rest: 30 minutes. Total time: 49 minutes. Serves: 2. About 275 kcal and 37 g protein per serving.

Ingredients

300 g frozen raw peeled shrimp
4 tablespoons soy sauce
30 ml white wine
1 teaspoon honey
1 teaspoon grated ginger
1 can pineapple (565 g)

Preparation

1. Thaw the shrimp and pat them dry with paper towels. 2. Mix 4 tablespoons of soy sauce with 30 ml of white wine, 1 teaspoon of honey and 1 teaspoon of grated ginger. Set aside 2 tablespoons of the marinade for brushing. 3. Pour the remaining marinade over the shrimp and leave them to marinate for 30 minutes. 4. Drain the pineapple and cut it into pieces that will fit on skewers. Thread on alternating pieces of pineapple and shrimp. 5. Put the skewers on the hot grill and brush them with the reserved marinade. Grill for 2 minutes on one side and 2 minutes on the other, until the shrimp turn opaque and the pineapple picks up browned grill marks.

Notes

For a gluten-free version, replace the soy sauce with 4 tablespoons of certified gluten-free tamari, as regular soy sauce may contain gluten. The wine goes into the marinade uncooked. For an alcohol-free version, replace the 30 ml with 30 ml of water and 1 teaspoon of lemon juice. I serve them with a cucumber salad and pour a glass of dry white wine. Cooked shrimp keep in a sealed container in the fridge for up to 3 days. Those 30 minutes of marinating are the part I’d cut short too when the grill is hot, but I leave the full time in. Choose shrimp of a similar size and large pieces of pineapple so they cook evenly and don’t break when you skewer them. On a skewer, the combination is reminiscent of chicken and pepper skewers, with pineapple in place of the vegetables.