Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter
Gluten-Free
Dairy-Free
Paleo
Whole30
Low Calorie
Pescatarian
Paleo, Gluten Free, Dairy Free, Seafood
Prep Time: 20 minutesmins
Cook Time: 4 minutesmins
Total Time: 24 minutesmins
Servings: 4-5 servings
Ingredients
1pineapple
2lbswild-caught shrimpraw, peeled (leave on tails for presentation)
3Tbspavocado oil
1limejuiced
2tspsea salt
1/8tspred pepper flakes
3Tbspbutter or gheemelted
2Tbspchopped fresh cilantro
2clovesgarlicpressed or very finely minced
Lime wedges for serving
**Prep and cook times do not include 30 minute marinating time**
Instructions
Soak bamboo skewers for a few hours so they don't burn on the grill.
Cut pineapple into large chunks.
Take about 1/2 cup of pineapple chunks and mash them up in a bowl or using a mortar and pestle until you have a purée (this will be used for the marinade). If your pineapple isn't soft enough to mash by hand, try using a hand blender or even a regular blender.
De-vein shrimp if desired.
In a medium-sized mixing bowl, combine avocado oil, lime juice, pineapple purée, sea salt, and red pepper flakes. Mix until salt dissolves a bit.
Add shrimp to the bowl and mix everything together until all shrimp are coated in the marinade.
Cover and allow to marinate at room temp for 30 mins.
Skewer shrimp and pineapple chunks onto skewers and place on a sheet pan.
Mix melted butter, cilantro, and garlic together in a small bowl.
Grill the shrimp & pineapple skewers over medium/high heat (approx. 400ºF) for about 2 minutes per side or until they turn pink and opaque. This cook time is for large shrimp. Adjust cook time based on the size of your shrimp.
Remove the shrimp skewers to a serving platter and immediately brush with the butter mixture using a pastry brush. Make sure to do this when the shrimp are still piping hot for the best results :)