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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

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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