BBQ Shrimp with Ginger and Pineapple
By habee
pescatarian recipes
This is a wonderful pescatarian recipe for BBQ shrimp, or BBQ prawns, if you prefer. Down here in the South, we rarely use the term prawns. Honestly, this is one of the best shrimp recipes I’ve ever used. It’s much better than typical boiled or steamed shrimp. In fact, it’s so tasty that you won’t even need to dip the shrimp in cocktail sauce. The flavors in the sauce work well together, and they give the shrimp an amazing flavor. Of course, the shrimp are also kissed by the smoke from the charcoal, which is even better. Unlike many grilled shrimp recipes, with this one, the shrimp won’t dry out or get tough on the grill. It’s an easy way to grill shrimp, too, because you can cook several pounds at the time, and you don’t have to thread the shrimp onto skewers.
In my opinion, jumbo shrimp work best for this shrimp recipe. More specifically, I like to use the easy-peel jumbo shrimp. They’ve already been headed, and the back of the shell has been split and the top vein removed. You can usually find this type of shrimp in the freezer section of supermarkets. Be sure to thaw the shrimp before using them.
Holle’s BBQ shrimp with ginger and pineapple
What you’ll need:
3/4 cup pineapple juice
3/4 cup bottled barbecue sauce (sweet kind)
1/3 cup white wine
3 tablespoons white vinegar
1 stick butter, melted
2 tablespoons sea salt
2 tablespoons paprika
2 tablespoon black peppercorns
1 tablespoon minced ginger
1 tablespoon mustard seeds
1 tablespoon celery seeds
1 tablespoon ground red pepper
2 teaspoons minced garlic
2 teaspoons coriander
2 teaspoons whole cloves
4 bay leaves, broken into small pieces
Sliced lemons, limes, or oranges – or a combination of all three
3 pounds jumbo shrimp (prepared by above instructions)
Directions: Combine all ingredients except for shrimp and citrus fruits. Make sure mixture is mixed well.
In a large metal roaster, arrange a layer of shrimp. Drizzle with sauce and top with sliced citrus fruits. Repeat shrimp-sauce-sliced fruit layers until all the shrimp have been used. If any sauce remains, drizzle it over the top of the roaster ingredients.
Heat your charcoal grill to 350 degrees. Place roaster on center of grill rack and close the lid to the grill. Cook shrimp for tem minutes, then give the shrimp a good stir with a long-handled spoon. Return roaster to grill. After ten more minutes, stir ingredients again, making sure each shrimp gets a bath in the liquid sauce. Continue cooking for about ten more minutes, or until all the shrimp are pink and opaque.
Comments
Holle, I can tell this is gonna be one of those days,It's 0330 I just fired the coffee, ever body else is going to bed after closing the bar before showing up in church with a thumping head and whiskey breath, and you got me thawing a sack of jumbo shrimp for the BBQ, looks like shrimp for breakfast.
That's a recipe I don't have to eat to know that I ain't sharing none no matter how sad them dog eyes get. Perfect appetizer for one, thanks for the recipe,
Peace,
dusty
ingenious Habee, by the way how do you feel with the new diet?
I can see this with some pasta, grilled bread, and fresh greens. although I would just need a napkin or two and that's it. I love the spice mixture you created I bet the cloves add a wonderful aroma and great flavor!.
Sounds my kind of food girl. I might have to adapt it slightly, I've got HOT chillies soaking in vinegar that're over a year old. I'll use them in lieu of red pepper. (Could use ground chillies or cayenne but this is the real McCoy!)
Shrimp made almost any old way is one of my favorites, Holle, so I'll give this recipe a try. Thanks.
Habee, THANK YOU! I am one for Pescatarian recipes! This one sounds like a winner! Yummmy, I can already taste the succulent shrimp... And its lean and tasty as well! Thank You for sharing, Peace & Blessings!
Smart, we sound a lot alike! Thanks for reading.
Howdy, Dusty! How about some shrimp and grits for breakfast? lol
jenu, about the pescatarian diet: sad to say, I've had to add a little meat due to my hemoglobin levels. I'm going to see just how little I can get by with. Right now, I've sort of lost my taste for meat.
Old firm, that sounds awesome! I might give that a whirl next time I'm making BBQ shrimp. Wait...you prolly call them BBQ prawns, right?
drbj - me, too. I don't think I've had any shrimp recipes that I didn't like! lol
Hi Girl, littluns is shrimp, biggeruns is prawns, real bigguns is lobsters (crayfish!)
Love,
TOF
Well I hope it all goes well, and even though we are getting plummeted with snow at the moment here in my neck of the woods, the first thing I shoveled was the BBQ, for shrimp is on sale here!!
This does sound good, especially ginger and citrus! Barbecuing is generally considered a lower heat cooking so flavor gets absorbed. I have been grilling different things like shrimp but also mango, pineapple and others at temperatures above 900 degrees. Flavor absorbs less because heat seals the outside but I am going to make a marinade from this and try grilling it. Adding wine, ginger and citrus sounds awesome!
SmartAndFun 4 months ago
This recipe is right up my alley! I love shrimp, and ginger combined with citrus. Plus, I'm a lazy griller so I love how you just place the pot on the grill. It's going to be a beautiful weekend here in my part of Texas so I think I might just try this for tomorrow's dinner. Thanks!