Grilled Shrimp & Pineapple Skewers with Garlic Cilantro Butter
Ingredients
-
2
lbs
wild-caught shrimp, raw, peeled (leave on tails for presentation)
-
1
pineapple
-
3
Tbsp
avocado oil
-
1
lime
juiced
-
2
tsp
sea salt
-
⅛
tsp
red pepper flakes
-
3
Tbsp
butter or ghee, melted
-
2
Tbsp
chopped fresh cilantro
-
2
cloves
garlic, pressed or very finely minced
-
Lime wedges for serving
Instructions
- Soak bamboo skewers for a few hours to prevent burning.
- Cut pineapple into large chunks.
- Mash about ½ cup of pineapple chunks into a purée for the marinade.
- De-vein shrimp if desired.
- In a bowl, mix avocado oil, lime juice, pineapple purée, sea salt, and red pepper flakes.
- Add shrimp to the marinade and mix until coated, then marinate for 30 minutes.
- Skewer shrimp and pineapple onto skewers and place on a sheet pan.
- Mix melted butter, cilantro, and garlic in a small bowl.
- Grill skewers over medium/high heat for about 2 minutes per side until shrimp are pink and opaque.
- Remove from grill and brush with the butter mixture while hot.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4-5
Calories
250
Total fat
15g
Total carbohydrates
10g
Total protein
25g
Sodium
600mg
Cholesterol
100mg
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