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Spicy Grilled Shrimp + Pineapple Skewers

Course: Main Dish
Servings: 2 Servings

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.