Sriracha Shrimp Marinade

Servings 4 servings

Ingredients

Shrimp Skewers

  • 1 1/2 lbs raw shrimp, peeled and de-veined
  • 1/4 cup pineapple juice
  • 2 Tbsps sriracha
  • 2 Tbsps coconut milk (I used canned coconut milk)
  • 1/4 tsp salt
  • 1 tsp garlic powder
  • 1/4 tsp ground ginger

Pineapple and Zucchini Skewers

  • 1 medium zucchini
  • 2 cups pineapple chunks - about 1/2 a fresh pineapple
  • 1/2 Tbsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp fresh black pepper

Instructions

  1. Note: Soak wooden skewers in water for at least 30 minutes before use.

    Combine all marinade ingredients in a shallow bowl. Place shrimp in the marinade and stir until all of it it well coated. Cover and let rest in the refrigerator for 30 minutes to 1 hour. 

    2. Slice pineapple and zucchini into bite-sized chunks. Season the zucchini with olive oil, salt and pepper. Thread onto skewers, leaving a little space between each piece. 

    3. Pre-heat the grill. Thread shrimp onto skewers (keep separate from those with the pineapple and zucchini).

    4. Cook skewers over medium-high heat on grill until shrimp curl and turn pink/lose transparency. Pineapple and zucchini should cook until tender - about 4-6 minutes on direct heat, and then move to indirect heat to continue getting soft. Sprinkle the cooked shrimp with dried parsley, if you're feeling fancy.