These Shrimp & Pineapple Skewers with Peanut Sauce are the perfect transition dish from summer to fall, with rich peanut butter flavor and spicy red pepper flakes, paired with the juicy, mouth-watering flavor of pineapple and coconut.
Today’s Question Is: What’s your favorite brand of Peanut Butter?
When The Husband saw the blender and ingredients on the counter, he said “Pineapples? Coconut? And, a blender??? Nothing bad can come out of that!” He was sssooo right.
Friends, this is the perfect transition meal! The rich, comforting flavor of peanut butter and spicy red pepper flakes add just the right amount of creamy-ness and spice – and when paired with the citrus pop of pineapple and coconut, you have a mouth explosion!
IMO, it’s the perfect combination as we transition from summer to fall.
I looovvvve Jif Peanut Butter. I do. I really, really do.
I know that Skippy lovers and All Natural PB aficionados everywhere are probably screaming at their screens right now, but it no matteh! They aren’t at my house, and I can’t hear them. 🙂
Go ahead ~ scream ~ and get it out.
Well, if not, it’s easy – pull on one of the leaves out of the middle and if it comes right out, that pineapple is ripe, juicy and mouth-watering on the inside.
There are no words for this recipe. Other than fantasticly peanut-buttery delicious with a bit of spice.
Shrimp and Pineapple Skewers With Peanut Sauce
- 1/2 cup smooth peanut butter
- 4 tablespoons lite coconut milk
- 3 tablespoons hot water
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon sriracha
- 1/4 teaspoon salt more as needed
- 1 and 1/2 tablespoons peanut oil
- 1/4 teaspoon crushed red chile flakes
- ¼ teaspoon salt
- 1 pound shrimp peeled, deveined, tails on
- 2 cups of freshly cut pineapple chunks
- Torn basil leaves for garnish
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, brown sugar, soy sauce, ginger, garlic, sriracha and salt. Purée until smooth. Scrape into a bowl.
- Divide peanut sauce in half. Set one half aside. One bowl of sauce will be used to baste the shrimp while baking. The other half will be used to serve table-side with the shrimp. Do not cross-contaminate and keep them completely separate! 🙂
Shrimp & Pineapple
- Heat oven to 500 degrees. In a small bowl, whisk together peanut oil, remaining 1/4 teaspoon salt and chile flakes. Thread pineapple on skewers and brush with peanut oil mixture. Place pineapple skewers on parchment lined baking sheet. Place in pre-heated oven and cook 5 minutes. Remove from oven and turn pineapple skewers over.
- Thread shrimp on separate skewers and brush with the remaining peanut oil mixture. Brush shrimp on one side with the peanut sauce mixture after you've brushed them with oil.
- Place shrimp on the same baking sheet away from the pineapple skewers. Place baking sheet back in oven and bake 3 minutes. Remove baking sheet from oven and turn pineapple and shrimp skewers. Brush the opposite side of shrimp skewers with the peanut sauce. Place back in oven and bake another 3 minutes.
- Before removing from oven, make sure that shrimp is opaque, about 5 - 7 minutes, and pineapple is lightly caramelized, about 10 - 12 minutes total.
- When done, remove from oven, place on serving plate and sprinkle skewers with chopped basil. Serve hot with reserved peanut sauce for dipping.
Recipe modified from NY Times Recipes @ Shrimp & Pineapple Skewers with Peanut Sauce.