Roasted Shrimp and Pineapple With Peanut Sauce
Updated April 21, 2021
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup smooth peanut butter, preferably natural
- 3tablespoons unsweetened coconut milk
- 1½tablespoons lime juice, more as needed
- 2teaspoons brown sugar
- 2teaspoons soy sauce
- 2teaspoons grated ginger
- 1garlic clove, minced
- ½teaspoon sriracha or other hot sauce
- ¼teaspoon plus a pinch kosher salt, more as needed
- 1½tablespoons peanut oil
- ⅛teaspoon red-pepper flakes
- 1pound cleaned large shrimp
- 2cups pineapple chunks
- Whole cilantro leaves and torn basil leaves, for garnish
Nutritional analysis per serving (4 servings)
409 calories; 25 grams fat; 6 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 6 grams polyunsaturated fat; 21 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 31 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
- Step 2
Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining ¼ teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
- Step 3
Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
Private Notes
Comments
Switch the cooking order - start the pineapple, then add the shrimp so they finish at the same time. This is now a staple in our house. Double or triple the sauce and freeze to make this a quick weekday dinner.
Fresh pineapple, or canned... or does it matter?
Melissa does it again. I looked over several recipes and settled on this peanut sauce to serve with shrimp egg rolls. I did add 1 tsp+ of fish sauce and some chili oil, both in other recipes. I felt the fish sauce added some depth but it was a winner before I did.
I found the peanut sauce lacked zing even though I added fish sauce, cilantro, lime zest and more lime juice. Next time I will keep those changes, double the garlic and ginger, use cider vinegar instead of water, and perhaps a little Thai red curry paste.
he sauce was very good as were the pineapple chunks. The shrimp were kinda bland. I should have either served this over rice (excuse for more sauce) or included broccoli on the shrimp skewers. definitely worth developing...
This peanut sauce is divine!
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