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Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa


  • For shrimp:

  • 6 x whole dehydrated or fresh red Thai chiles
  • 1 large red bell pepper, stemmed and seeded
  • 1 Tbsp. sugar
  • 1 large orange, zest grated
  • 2 Tbsp. rice wine vinegar
  • 3 Tbsp. honey
  • 1 tsp. salt
  • 1/2 tsp. ground coriander
  • 1/2 tsp. ground ginger
  • bamboo skewers, soaked in water for 1 hour
  • 1 lb. large shrimp, shelled and deveined
  • 1 Tbsp. white sesame seeds
  • For salsa:

  • 1 x pineapple, peeled, cored, and diced
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 lime, juiced
  • 1 tsp. ground ginger
  • salt and pepper
Yields: 3 to 4 servings
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Savory Spice Shop Ingredients
Chile, Thai, Whole 1 oz bag $3.15 x 6
Coriander Seeds, Ground 1/2 oz bag $1.00
Ginger, Peruvian, Ground, Organic 1/2 oz bag $1.45
Sesame Seeds, White, Hulled 1 oz bag $1.05


For shrimp: If using dehydrated chiles, soak in warm water until softened, about 1 hour. Put both the chiles and bell peppers in a blender or food processor and pulse until smooth. Transfer chile mixture to a large bowl. Add sugar, orange zest, rice wine vinegar, honey, salt, ginger and coriander and mix together thoroughly. Skewer shrimp and place in a large casserole dish. Pour marinade over shrimp, cover with plastic wrap and refrigerate for 15 min. Preheat grill to medium-high while shrimp is marinating. Remove shrimp from marinade and grill for 1 to 2 min. per side. Brush with remaining marinade for last minute of grilling. Place skewers on a platter, sprinkle with sesame seeds and serve with the salsa. For salsa: In a medium bowl, combine the pineapple, red onion, cilantro, lime juice and ground ginger. Add salt and pepper to taste. Cover and refrigerate until ready to serve.


3 to 4 servings

Thanks to:

Janet Johnston, Savory Spice Shop founder
This recipe has been tested for accuracy by the Savory Spice Shop Test Kitchen.
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