Caribbean Shrimp & Pineapple Skewers with Cilantro Lime Rice

Name: Caribbean Shrimp & Pineapple Skewers with Cilantro Lime Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Trinidadian
Ingredients: 1.5 pound shrimp (large, peeled and deveined); 1 can pineapple chunks (20-ounce, drained); 1 tablespoon olive oil (extra virgin); 1 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 0.25 cup lime juice; 2 tablespoon pineapple juice (reserved from can); 2 tablespoon brown sugar (packed); 1 tablespoon soy sauce; 0.5 teaspoon fresh ginger (grated); 0.25 teaspoon red pepper flakes; 10 skewers (6-inch); 1.5 cup instant white rice (uncooked); 1.5 cup water; 0.25 cup fresh cilantro (chopped); 2 tablespoon lime juice

Succulent shrimp and sweet pineapple chunks grilled or pan-seared on skewers, brushed with a tangy, slightly spicy glaze. Served with vibrant cilantro lime instant rice for a quick, fresh dinner.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Trinidadian
Difficulty: Easy
Cost: $4.17/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Halal
High-Protein

Ingredients

1.5 pound shrimp (large, peeled and deveined)
1 can pineapple chunks (20-ounce, drained)
1 tablespoon olive oil (extra virgin)
1 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
0.25 cup lime juice
2 tablespoon pineapple juice (reserved from can)
2 tablespoon brown sugar (packed)
1 tablespoon soy sauce
0.5 teaspoon fresh ginger (grated)
0.25 teaspoon red pepper flakes
10 skewers (6-inch)
1.5 cup instant white rice (uncooked)
1.5 cup water
0.25 cup fresh cilantro (chopped)
2 tablespoon lime juice

Instructions

If using wooden skewers, soak them in water for at least 10 minutes to prevent burning. Pat the peeled and deveined shrimp dry.
For the glaze: In a small bowl, whisk together 1/4 cup lime juice, 2 tablespoons reserved pineapple juice, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 1/2 teaspoon grated fresh ginger, and optional 1/4 teaspoon red pepper flakes. Set aside.
Thread the shrimp and drained pineapple chunks alternately onto the skewers. Lightly brush the skewers with 1 tablespoon olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
For the rice: In a medium saucepan, combine 1 1/2 cups instant white rice, 1 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 5 minutes, then remove from heat and let stand covered for another 5 minutes.
While rice cooks, cook the skewers: Either pan-sear in a large hot skillet (1-2 minutes per side) or grill over medium-high heat (2-3 minutes per side) until shrimp are pink and opaque. Brush the skewers generously with the glaze during the last minute of cooking.
Once rice is done, fluff with a fork and stir in 1/4 cup chopped fresh cilantro and 2 tablespoons lime juice.
Serve the Caribbean shrimp and pineapple skewers immediately with the cilantro lime rice.

Notes

Using thawed frozen shrimp can save prep time. Adjust the amount of red pepper flakes for desired spiciness. Do not overcook shrimp, as it can become tough quickly.

Nutrition (per serving)

Calories: 360
Protein: 30 g
Carbohydrates: 49 g
Fat: 6 g
Fiber: 2.5 g
Sodium: 720 mg
Saturated Fat: 1 g
Sugar: 18 g
Cholesterol: 220 mg