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Jun 20, 2014

Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger SlawRecipe by Jamie Purviance

Rating: 5 stars

6 Reviews

Serves: 4 // Prep time: 25 minutes | Marinating time: 15 minutes | Grilling time: 4 to 6 minutes | Special equipment: 8 metal or bamboo skewers

Grocery List

Fresh Produce

  • .25 oz fresh cilantro
  • .25 oz fresh ginger
  • 2 lb fresh pineapple
  • 1 limes
  • .5 head red cabbage

Meat / Poultry / Seafood

  • 1 lb large shrimp (21/30 count)

Oil and Spices

  • .5 tsp kosher salt
  • 1 tbsp sesame seeds
  • .5 tsp toasted sesame oil
  • 2 tbsp vegetable oil

Condiments

  • .5 cups hoisin sauce
  • 2 tsp hot chili-garlic sauce, such as Sriracha
  • 3 tbsp mayonnaise

Other

  • 1 tsp granulated sugar

Special Equipment

  • 8 metal or bamboo skewers

Ingredients

  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon peeled, grated fresh ginger
  • ½ teaspoon toasted sesame oil
  • 4 cups thinly sliced red cabbage
  • ⅓ cup hoisin sauce
  • 2 teaspoons hot chili-garlic sauce, such as Sriracha
  • ½ ripe, fresh pineapple, peeled, cored, and cut into 24 one-inch chunks
  • 24 large shrimp (21/30 count), peeled and deveined, tails removed
  • Vegetable oil
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon toasted sesame seeds or black sesame seeds

Instructions

  1. If using bamboo skewers, soak in water for at least 30 minutes.

  2. In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve.

  3. In a large bowl stir the hoisin and Sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes.

  4. Prepare the grill for direct cooking over high heat (450° to 550°F).

  5. Thread three pineapple chunks and three shrimp onto each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice.

  6. Remove the slaw from the refrigerator and fold in the cilantro and sesame seeds. Serve the kabobs warm with the slaw.

6 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 25, 2014

Esteban M

Brochetas de Camaron y piña....

Receta fácil de hacer y muy buena!!! 100% Recomendable

Type of Griller

Beginner

Would you recommend this recipe? YES

Rating: 5 stars

Jun 29, 2014

Jim S

Hosin Shrimp and Pineapple Kabos ROCK

We had a dinner party for some of our best friends the other night and I selected this recipe to "thrill and amaze" them. Without a doubt this is one of the best, light, flavorful, interesting recipes I have used. The kabobs are great, the hosin and hot sauce are perfect. The cabbage with everything in it is so wonderfully nuanced that the flavors combine but are still there in all their glory. The char on the shrimp and pineapple is great. I could keep on going but take my honest word for it, try this one out!!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 2, 2014

Hugh F

Great slaw,mouth watering shrimp

Fantastic reciep,easy to do,and if you like shrimp and slaw.Try this recipe.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 20, 2014

David H

Great recipe! I'll modify it a little next time for my tastes, but this is a winner!

We LOVED it. This was the first Weber grill recipe I've tried and I can't wait to try more. Tips: (1) follow the directions when it says 1" chunks for the pineapple, because any smaller ones will split when you try to put them on bamboo skewers; (2) we could have used a little more slaw relative to the amount of shrimp and pineapple, so consider upping that part of the recipe by about 25%; (3) make your slaw several hours in advance (or even that morning) to give time for the flavors to meld and the cabbage to release moisture and flavor into the dressing; and (4) if you do make the slaw that morning, you can use about half the salt the recipe calls for (hoisin has a lot of salt, so I want the slaw to be a cooler contrast). One possible modification I'll try next time: the hoisin I bought (Lee Kum Kee brand) was a little strong-flavored and cloying for something so light as shrimp, so I will try substituting a little pineapple juice for some of the hoisin to lighten it up, and I'll add a little more sriracha. I hope you enjoy this recipe as much as my guest and I did.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Aug 11, 2014

Chris C

Easy and Good

This was my first time cooking shrimp - ever. I was amazed at how easy this recipe was to follow and ultimately how quick it was to grill. I found I needed to double up on the marinade. You wouldn't think you could eat so much pineapple (one per shrimp) but it worked out well and everyone ate it up. No leftovers this night.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Sep 15, 2014

Greg G

Outstanding!

We love the shrimp and its sauce. The cabbage side was a little bland. We won't do the salad again but will continue to cook and enjoy the shrimp!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger Slaw

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