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|Pineapple Cilantro Shrimp|
Sweet and garlicky with an earthy hint of cilantro! Your guests will come back for seconds on these BBQ shrimp.
Lately I’ve seen many recipes for grilled pineapple with cilantro and I wondered what would happen if I took that concept and applied it to the standard lemon/lime cilantro marinade.
|Sweet and lovely|
I replaced the more sour citrus juice with sweeter pineapple juice–of course you have to “up” the amount here because pineapple is not as acidic as the other 2 juices. I doubled the amount–and then some. The usual is about 1/4 cup lemon/lime, so I started out with 1/2 cup pineapple juice. I tasted the marinade and found I needed more pineapple juice. The amount I give in the recipe provided the perfect balance, but that was for my taste so I suggest you start with 1/2 cup and add more as you see fit.
Pineapple Cilantro Shrimp
- 1 lb peeled deveined large uncooked shrimp
- salt & pepper
- 3/4 cup pineapple juice
- 3 large cloves garlic minced
- 1/4 cup olive oil
- 1 tbs brown sugar
- 1/4 cup packed roughly chopped cilantro
- Mix all marinade ingredients in a small bowl.
- Place cleaned shrimp in a zipper storage/freezer bag. Pour marinade over shrimp, seal bag and invert bag a couple of times to coat shrimp. Place in refrigerator for 30 minutes (do not marinate any longer than 40 minutes or the acid will "cook" the shrimp and make them rubbery)
- If using bamboo skewers, soak them in warm water for 30 minutes prior to cooking.
- Preheat grill to high heat. Skewer shrimp (if desired) otherwise use a grill basket. I prefer skewering as they are easier to turn, cook and serve. Sprinkle with salt and pepper to taste, if desired (about 1 tsp salt, 1/2 tsp pepper in total)--always salt immediately before cooking!
- You can discard the marinade -OR- place it in a small saucepan, boil and reduce it for a delicious dipping sauce.
- Cook about 5 minutes each side, or until shrimp are pink (but you can still see some translucency in the middle). Do not overcook!
- Sprinkle more roughly chopped cilantro over shrimp before serving, if desired.
- Shrimp may also be broiled in a conventional broiler.
- NOTE: I had extra-large shrimp, so I skewered 4 shrimp per bamboo skewer. To prevent bottom part of skewers from burning and becoming too hot to handle, I use a strip of aluminum foil to shield them from the heat
|Shielding skewer handles from heat|
|Pineapple Cilantro Shrimp|
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