Roasted Shrimp and Pineapple with Peanut Sauce
Ingredients
- ½ cup smooth peanut butter
- 3 tbsp. unsweetened coconut milk
- 1-½ tbsp. lime juice, more as needed
- 2 tsp. brown sugar
- 2 tsp. soy sauce
- 2 tsp. ginger, grated
- 1 garlic clove, minced
- ½ tsp. sriracha or other hot sauce
- ¼ tsp. plus a pinch kosher salt, more as needed
- 1-½ tbsp. peanut oil
- ⅛ tsp. red-pepper flakes
- 1-pound large shrimp, cleaned
- 2 cups pineapple chunks
- Whole cilantro leaves and torn basil leaves, for garnish
Instructions
- In a food processor or blender, combine peanut butter, coconut milk, 3 tablespoons hot water, lime juice, sugar, soy sauce, ginger, garlic, sriracha and a pinch of salt; purée until smooth.
- Add more lime juice and/or salt to taste; scrape into a bowl; set aside.
- Pre-heat oven to 500°F.
- In a small bowl, whisk together peanut oil, remaining 1/4 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, in pre-heated oven, turning 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 skewers in for longer.
- When pineapple skewers are cooked, remove them from oven and sprinkle all skewers with herbs.
- Serve hot, with peanut sauce for dipping.
Notes
Leftover peanut sauce will keep well in the refrigerator for at least five days.