Makes 4 servings. 30 minute cook time.
Goes great with Paprika Corn on the Cob.
½ cup smooth peanut butter, preferably natural
3 tbsp coconut milk, unsweetened
1 ½ tbsp lime juice, freshly squeezed
2 tsp brown sugar
2 tsp soy sauce
2 tsp ginger, freshly grated
1 garlic clove, minced or grated
½ tsp sriracha or other hot sauce
¼ tsp plus a pinch kosher salt, more as needed
1 ½ tbsp peanut oil (or other lightly flavoured oil of your choice)
pinch red-pepper flakes
1 pound shrimp, large, uncooked, cleaned
2 cups pineapple chunks
Bunch cilantro leaves, whole, for garnish
Bunch basil leaves, roughly torn, for garnish
In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha (or other hot sauce) and a pinch of salt. Purée until smooth. Add more lime juice and or salt to taste. Scrape into a bowl.
Get BBQ nice and hot (or pre-heat oven to 500 degrees F).
In a small bowl, whisk together peanut oil, ¼ teaspoon salt and red-pepper flakes. Thread shrimp on skewers; brush all over with half the peanut oil mixture. Thread pineapple on separate skewers; brush with remaining oil mixture. Arrange shrimp and pineapple skewers on a large rimmed baking sheet.
Roast skewers, turning them halfway through, until shrimp is opaque, about 5 minutes, and pineapple is lightly caramelized, about 10 minutes. (Use an oven mitt to remove shrimp skewers as they finish cooking but leave the pineapple in for longer). Sprinkle skewers with herbs and serve hot, with peanut sauce for dipping.
This recipe is adapted from the New York Times Cooking Roasted Shrimp and Pineapple With Peanut Sauce recipe.