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Test Kitchen Approved

Sweet & Spicy Chile Glazed Shrimp with Pineapple Ginger Salsa

Recipe By Janet C. Johnston, Savory Spice founder

Prep Time

15 Minutes

Cooking Time

10 Minutes

Recipe By Janet C. Johnston, Savory Spice founder

This is the perfect summer meal on the grill. The kick of heat from the chile glazed shrimp is cooled down by the refreshing salsa. If you have any leftovers, toss the shrimp and salsa together and serve over cold rice or crisp greens for a tangy summer salad.

Ingredients

For shrimp:


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



0.1 each *Bamboo Skewers, soaked in water for 1 hour

1 lbs. large shrimp, shelled and deveined


For salsa:

1 pineapple, peeled, cored, and diced

1/2 red onion, finely diced

0.25 cups fresh cilantro leaves, chopped

1 lime, juiced


salt and pepper

Savory Spice ingredients in this recipe

  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Ground Coriander Seeds

    Coriander is the dried seed or fruit of the Coriandrum sativum plant, which belongs to the parsley family. Cilantro is the leaf of this same plant ...

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  • White Sesame Seeds

    This seed has a light, nutty flavor. To release the oils and bring out a little more flavor, lightly toast the seeds in a dry pan briefly until the...

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Directions

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.