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I am sad that summer is over, because I love eating food on skewers: Chicken Satay, Thai sate, Persian kebabs, lemongrass grilled shrimp, honey sesame chicken skewers, beef skewers, bacon-wrapped scallops, and the list goes on.
This Tamarind Shrimp and Pineapple Skewer was originally created for the Asian Street Food Festival in Denver.
It has my favorite shrimp, lightly marinated with tamarind and cooked, and skewered with a piece of fresh and juicy pineapple.
The dish was inspired by my trip to Vietnam a few months ago.
One of the things that I tried on the boat in the Mekong Delta was fresh pineapple, sold by the boat vendor.
The pineapple was sweet, juicy, with a pleasant tint of sour.
I paired the shrimp with the pineapple; every bite is bursting with flavors.
I also topped the shrimp with some ground peanuts and chopped scallions, for extra bite.
The good news about being in Southern California is that we will be enjoying warm summer days until October/November.
Lucky us, it means that we can still eat the last skewers of summery foods well into the end of this month.
What I like about this tamarind shrimp and pineapple skewer is that you can serve this almost anytime of the year.
You don’t have to grill the shrimp.
You can pan-fry the shrimp…it’s tasty either way.
You might even serve this as party foods, as a warm appetizer.
It’s totally up to you!
Bon appetit.
Frequently Asked Questions
This recipe is only 186 calories per serving.
What To Serve With Tamarind Shrimp And Pineapple Skewers
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tamarind Shrimp and Pineapple Skewers
Ingredients
- 1 lb (500g) tiger prawn, shelled and deveined, tail-on
- oil , for brushing
- pineapple cubes
Marinade:
- 2 oz (60g) seedless tamarind pulps
- 4 tablespoons water
- 3 pinches turmeric powder
- 3 pinches cayenne pepper powder
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 tablespoons oil
Garnishing:
- ground peanuts
- chopped scallions
Instructions
- Pat the shrimp dry with paper towels.
- Combine the tamarind pulp with water. Extract the juice and discard the pulp.
- Combine the tamarind juice with the remaining marinade ingredients and mix with the shrimp. Marinate for 5 to 10 minutes.
- Grill or pan-fry the shrimp. If grilling, brush some oil on the surface of the shrimp.
- Thread a piece of pineapple onto a short bamboo skewer, followed by the shrimp. Garnish with ground peanuts and chopped scallions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be prepared ahead of time and served cold or at room temperature?
Room temperature.