It’s August, and it is HOT. The past three days in Seattle have been a blur of aggressive sunshine, near-constant sweat, and temperatures in the upper 80s– which might not sound that bad, until you live those temperatures without air conditioning. (Come AT ME– I know I’m a wuss, and I OWN IT.) This heat haze has forced me to accept a few realities: first, I have to stop wearing long sleeved shirts and expose my vampiric skin to the sun. And second, turning on the oven is no longer an option. There’s only one thing to do. Get outside, fire up the grill, and make this extremely easy grilled dinner recipe: spicy shrimp and pineapple kebabs! While I grill, I will be counting down the days to October ( 56 to go.)
This meal is well rounded, flavorful, and more or less one step! It’s fully earned the weeknight warrior seal of approval.
If you can’t find shichimi togarashi in your local grocery store or asian market, you can order it here, or sub in half the amount with gochugaru (korean chile flakes) or cayenne pepper. What I love about shichimi togarashi is that it combines seven ingredients (including nori, sesame, and orange peel) for a ton of umami flavor!
Spicy Grilled Shrimp + Pineapple Kabobs Recipe
Spicy Grilled Shrimp + Pineapple Skewers
Ingredients
- 1/2 tsp ground turmeric
- 1 tsp shichimi togarashi
- 2 tsp rice vinegar
- 1/2 tsp sesame oil
- 3 tbsp honey
- 1/8 tsp salt
- 1/2 lb large shrimp shelled and deveined with tails on
- half a small pineapple cut into 1 inch pieces
- 12 scallions white and light green parts sliced into 1” pieces, dark green parts sliced thinly on the bias
- 2 large jalapeño peppers stem and seeds removed and cut into 1 inch pieces
- 1/4 cup roughly chopped cilantro
- 2 portions prepared short grain brown rice
- 1 lime cut into wedges for squeezing
Instructions
- In a small dish, whisk together the turmeric, shichimi togarashi, rice vinegar, sesame oil, honey, and salt until emulsified and set aside.
- Pat the shrimp dry, and skewer with the pineapple, white and light green scallions, and jalapeño. Use a pastry brush to distribute the glaze between the skewers and season with salt.
- Preheat a covered grill to high heat. Grill the skewers for 5 minutes uncovered, then flip, cover, and cook 3 minutes more, or until shrimp is opaque throughout.
- Serve the skewers topped with the thinly sliced scallion greens and cilantro, alongside the brown rice and lime wedges.
Do you like to grill on weeknights too?
Here’s some more easy + quick meals for ya!
