- Prep
- 20 min
- Cook
- 10 min
- Total time
- 30 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 210 kcal
Quick summary
“Large shrimp marinated in soy sauce, honey, garlic, and fresh ginger, interspersed with cubes of ripe pineapple on skewers and grilled over medium-high heat. A tropical combination with bittersweet caramelization that is ready in 10 minutes.”
What you need to know
- The soy sauce and honey marinade forms a shiny caramelized glaze on the hot grill marks.
- Ripe pineapple releases natural sugars that balance the saltiness of the soy sauce and the acidity of the lemon.
- The short time of 2 to 3 minutes per side prevents the delicate shrimp meat from becoming rubbery.
Ingredients
Main
- grams Large shrimp (type 31/40), cleaned and deveined
- unit Fresh pineapple, peeled and cut into 2-3 cm cubes
- units Wooden or metal skewers (if using wooden ones, soak for 30 minutes)
- cup Good quality soy sauce (shoyu)
- tablespoons Honey or maple syrup
- tablespoon Extra virgin olive oil
- tablespoon Fresh lemon juice
- cloves Finely chopped garlic
- teaspoon Fresh grated ginger
- teaspoon Red pepper flakes (or to taste, for a spicy touch)
- Fresh chopped cilantro for finishing
Instructions
Principal
- In a medium bowl, combine the soy sauce, honey, olive oil, lemon juice, minced garlic, grated ginger, and red pepper flakes. Mix well until all ingredients are completely incorporated.
- Add the cleaned shrimp to the bowl with the glaze, ensuring they are well coated. Cover the bowl and refrigerate to marinate for 15 to 20 minutes.
- While the shrimp marinates, preheat the grill to medium-high heat and start assembling the skewers, alternating pieces of pineapple and shrimp. If using wooden skewers, remember to soak them in water.
- Brush the grill lightly with oil to prevent the skewers from sticking. Place the skewers directly on the grill and cook for 2 to 3 minutes on each side, brushing with the remaining glaze.
- The shrimp will be pink and opaque, and the pineapple will have grill marks and be slightly soft. Remove the skewers from the grill and serve immediately, garnishing with chopped fresh cilantro, if desired.
Chef's tips
- Let the wooden skewers submerged in cold water for 30 minutes before assembling so they don't burn in the fire.
- Cut the pineapple into 2 to 3 cm cubes, the same diameter as the shrimp, so they touch the grill equally.
- Brush the remaining marinade sauce over the skewers as they turn on the grill to create a shiny crust.
Variations
- Add pieces of sweet red bell pepper and red onion between the shrimp for greater crunch.
- Sprinkle toasted white sesame seeds and sliced green onions at the moment of serving.
- Add 1 teaspoon of toasted sesame oil to the sauce to deepen the oriental notes.
Substitutions
- The large gray shrimp can be replaced by pink shrimp, fresh scallops, or chicken breast cubes.
- Honey can be replaced by maple syrup or mild sugarcane molasses.
- Fresh lemon juice can be replaced by Japanese rice vinegar or concentrated tangerine juice.
How to store
Keep the leftovers of the skewers without the wooden sticks in a closed container in the refrigerator for up to 2 days. Reheat quickly in a hot greased skillet for 1 minute on each side without overcooking.
Can it be frozen?
It is not recommended to freeze the skewers already grilled with fresh pineapple; the pineapple releases a lot of water upon thawing and the grilled shrimp meat loses moisture and elastic texture.
What to serve with
Harmonizes perfectly with steamed jasmine rice, crispy cabbage salad with cilantro, cold pilsner beer, or Caipirinha.
Frequently asked questions
Can I cook these skewers in a regular skillet on the stovetop?
Yes, use a well-heated cast-iron skillet or grill pan with a thin drizzle of vegetable oil, keeping the heat at medium-high for 3 minutes on each side.
What is the exact point to remove the shrimp from the grill?
The shrimp are ready as soon as the shell or meat changes from translucent to opaque pink and form a soft 'C' shape; avoid letting it curve in a closed 'O'.
How to prevent wooden skewers from catching fire on the grill?
Soak the bamboo or wooden skewers completely in a baking sheet with water for at least 30 minutes before use; the hydrated wood resists heat without cracking or burning.
Can pineapple soften the shrimp too much in the marinade?
Pineapple contains bromelain, an enzyme that breaks down proteins; therefore, keep the shrimp in the marinade for a maximum of 20 minutes before taking it to the grill so as not to break the meat.
