If you’ve been looking for a flavorful yet simple, quick shrimp recipe for the summer you do not have to look any further. I got you, boo! LOL You can whip up the marinade for the Grilled Pineapple Basil Shrimp in a matter of minutes and then the marinade serves double duty, reduce it down into a sauce to place on top of the finished shrimp.
In the summertime, everybody is searching for quick recipes because no one wants to be in the kitchen all day. I know I don’t like to be in the kitchen all day sometimes and just want to prepare something that doesn’t take a lot of energy out of me. The summer heat can really wear me down. You will spend more time marinating the shrimp than you will grilling the shrimp and pineapple and that’s a win in my book! The Grilled Pineapple Basil shrimp packs a flavorful punch! You’ll taste a little smokiness from the ancho chili powder and will feel a little heat from the Sriracha sauce. The basil is a little spicy, sweet, and minty because it is related to the mint plant. Basil provides Vitamins K & A as well as other minerals, but remember you must use it often to reap any benefits. The fish sauce, let’s discuss that for a second. I highly suggest to not skip adding the fish sauce to these shrimp because it adds umami flavor and some saltiness, but it’s not overwhelming by any means. If you aren’t familiar with fish sauce it is basically anchovies fermented in salt. Don’t let that scare you away; it brings such a complexity to dishes! I STRONGLY suggest buying this brand because the flavor is the cleanest and it smells less pungent than other brands I’ve tried.
Tips to Make Grilled Pineapple Basil Shrimp
Now, in the picture below, you will see that I added the shrimp onto the skewers separately from the pineapple. I also didn’t marinate the pineapple; I wanted the true essence of the pineapple flavor to contrast the flavors in the marinade. Speaking of the marinade, I wouldn’t let the shrimp sit in the marinade for longer than 15 minutes because the lime juice will begin to break it down. I also ended up removing the skewers from the pineapple while I was grilling them because I wanted the pineapple to get a little char on all sides. I think it’s a little easier to turn all of the shrimp at once if they are on skewers.
I love working on these color-coded cutting boards to prevent contamination.
Don’t forget to soak your skewers before you place them on the grill, you don’t want them to burn. Another tip I have is to make sure your grill pan is thoroughly heated before you place food onto it, and also oil the grill pan (I used my olive oil sprayer) before you place food onto the grill. Someone had asked me on Snapchat where I purchased and how much I paid for my grill pan, I’ve had it for at least 10 years and don’t remember exactly how much I spent on it but here is a similar grill pan.
While the pineapple and shrimp are grilling you will want to add the leftover marinade in a small saucepan and reduce the marinade until it thickens and becomes a sauce. I decided to serve the Grilled Pineapple Basil Shrimp over Jasmine rice, but you could also serve it over brown rice, quinoa, or even freekeh.
As always I suggest using wild shrimp over farm-raised and also use as many organic ingredients as you can to reduce your exposure and consumption of pesticides and other chemicals.
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- 2 tablespoons olive oil
- 2 teaspoons Sriracha sauce
- 1 teaspoon fish sauce
- Juice of 1 lime
- 2 tablespoons chopped basil
- 1 teaspoon black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ancho chili powder
- 1/4 teaspoon sea salt
- 1 pound wild jumbo shrimp
- Diced fresh pineapple
Soak skewers in warm water while you fix the marinade.
In a medium sized bowl add all of the ingredients except for the pineapple and shrimp. Whisk to combine. Add the shrimp to the marinade and cover the bowl and then place it in the refrigerator to marinate for at least 10 minutes.
While the shrimp is marinating, heat the grill pan and spray with cooking spray.
Grill pineapple for about 8 minutes, turning the pineapple over every few minutes to get a little char on each side.
While the pineapple is cooking skewer the shrimp. Pour the leftover marinade into a small saucepan and boil the marinade for at least 2-3 minutes, then reduce the heat to simmer to allow the marinade to reduce by half. After the marinade has reduced into a sauce, remove the pan from the burner.
After the pineapple is finished cooking, grill the shrimp for 4-5 minutes, flipping halfway through the cook time. To serve, remove the shrimp from the skewers. Place the grilled pineapple and shrimp over the rice or grains and spoon the sauce on top.