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Spicy Shrimp and Pineapple Skewers

The marinade of chilli, lemongrass, soy sauce and garlic makes these shrimp delicious.

Serves 4
Ready in 45 mins
Prep time 35 mins
Cooking time 10 mins
242 calories per serving


> 18 oz raw unpeeled medium shrimp
> 1 stalk fresh lemon grass (or 1 tbsp jarred sliced lemongrass)
> 2 cloves garlic
> 1 inch fresh ginger
> 1 lemon (scrubbed)
> 1 1/2 tbsp dark brown sugar
> 1/2 tbsp chili paste
> 3 tbsp soy sauce
> 1 tbsp sesame oil
> 3 cups fresh pineapple chunks


Thaw shrimp.
Cut off the bottom of the lemongrass. Remove the outer leaves and cut the stems into pieces, or use 1 tbsp of sliced, jarred lemongrass.
Add the lemongrass, the peeled and chopped ginger, the garlic and salt (to taste) in a mortar and pestle. Grind together until combined well.
Zest and juice the lemon. Put the juice aside and grind the lemon rind with brown sugar and chili paste.
Remove the paste from the mortar and mix with the soy sauce, oil and 2 tbsp lemon juice in a bowl to make a marinade.
Peel and devein the shrimp, but leave the tail. Thread the shrimp and the pineapple onto the skewers.
Pour the marinade over the shrimp, cover, and refrigerate for at least 45 minutes
In the meantime, light the grill. Remove shrimp skewers from the refrigerator. Grill in batches for 3-4 minutes until golden brown. Turn regularly.


When using wooden skewers, soak in water for 30 minutes prior to threading shrimp.

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