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  • Grilled Shrimp With Chili & Pineapple

Grilled Shrimp With Chili & Pineapple

Posted on Oct 22nd, 2018
by Roger Mooking
Categories:
  • Appetizer
  • Salads
  • Shrimp & Prawns
Grilled Shrimp With Chili & Pineapple

This dish is a mouthwatering medley of flavors, where succulent shrimp meet the tropical sweetness of pineapple and the bold kick of chili. It’s a true fusion of tastes that’ll take your grill game to the next level.

Perfect for your next BBQ gathering or when you want a simple yet sensational meal.

Chili, Pineapple and Shrimp Mixed Grill

Grilled Shrimp With Chili & Pineapple

Roger Mooking
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Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Salad
Cuisine Caribbean
Servings 2 servings

Ingredients
 
 

  • 12 jumbo shrimp 16/20 size, peeled, tail-on about 12 oz (~340 g)
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped shallot
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon ground corriander
  • 1 tablespoon olive oil
  • 1/2 cored pineapple sliced into 6 spears
  • 2 tablespoons store bought chili oil
  • 1/4 teaspoon kosher salt
  • 1/4 cup coconut milk
  • 1 teaspoon honey
  • fresh mint leaves for garnish
  • fresh basil leaves for garnish

Instructions
 

  • Preheat BBQ to medium high heat.
  • Pat shrimp dry and place in a medium bowl. Add garlic, shallot, lemon zest, ground coriander, pinch of kosher salt and olive oil, and very gently toss to combine.
  • Let stand for at least 15 minutes, refrigerated, to marinate.
  • Using a pair of metal skewers, thread shrimp on both tail and “head” side, leaving about half inch of space in between each shrimp. You will end up with a total of two sets of skewered shrimp (6 per pair of skewers).
  • Place pineapple spears on a large plate and drizzle chili oil over them. Gently flip the spears around to thinly and evenly coat the pineapple all over with the oil.
  • Place the seasoned pineapple spears directly on the grill, cooking about 3-4 minutes per side (without moving the spears too much) to get nicely caramelized grill marks.
  • Transfer to a large serving platter and finish seasoning with a touch of salt.
  • Place skewered shrimp onto grill and cook over direct heat until they appear pink and just firm at the thickest part, about 2-3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!).
  • Remove from heat and carefully remove shrimp from hot skewers. Arrange shrimp over the grilled pineapple.
  • In a small bowl, mix the coconut milk and honey until the honey is fully dissolved into coconut milk.
  • Drizzle the mixture over and around the shrimp and pineapple.
  • Garnish with fresh mint and basil leaves and serve right away.

Notes

Chili, Pineapple and Shrimp Mixed Grill
Tried this recipe?Let us know how it was!

Related: Shrimp & Corn Chowder
Related: Buttermilk Shrimp with Coconut Quinoa
Related: Shrimp Pasta Salad
Related: Easy Tomato Shrimp Pasta
Related: Cleaning Shrimp & Prawns

  • BBQ & Grill
  • Dairy-Free
  • Easy Meals
  • Gluten-Free

Roger Mooking

Watch Roger Mooking on Season 7 of Man Fire Food premiering May 30th on Cooking Channel (US). Roger Mooking has earned an international reputation as a renowned chef executing a culinary style that showcases his globally inspired vision. The Trinidadian-born, Canadian-raised chef is influenced by his culturally rich family background, his love of people and travel, and interest in global flavours to create new culinary experiences. While Roger’s earliest influences are his family’s Chinese and Caribbean specialties, Roger has also trained under Japanese, Chinese, French, and Swiss German chefs including his formal training at George Brown's Culinary Management Program. This third generation restaurateur has opened and consulted on many food and beverage operations including globally influenced restaurant “Twist by Roger Mooking”. Chef Mooking is the host and co-creator of internationally broadcast television series Everyday Exotic. He is the author of the award-winning cookbook of the same name. He is the co-host of Heat Seekers airing on Food Network, host of grilling and barbecue show Man Fire Food and host of Man's Greatest Food, both airing on Cooking Channel. Roger is also a reoccurring judge on hit series Chopped Canada on Food Network. His culinary talents have led to appearances throughout S.E Asia, India, North America, Australia, the Caribbean & Latin America and include features on The Today Show, Good Morning America, Top Chef Canada, Iron Chef, Guys Grocery Games and Chopped as a guest judge as well as winning the special All-Star Chopped celebrity chef episode. Taking his talents outside of the kitchen, this Juno award-winning recording artist has catered the Juno Awards Gala, serving up his signature Mooking dishes to the best in the Canadian music scene. According to Roger “food feeds the body, music feeds the soul”. But for Roger, what is most important is being a husband and father of four daughters. You could say Roger has a full plate!  

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