Tropical Grilled Shrimp with Yogurt Dip
These tropical kebobs are marinated in orange juice and soy sauce with a kick of red pepper flakes and are finished with juicy pineapple and red peppers.
Servings 8 Scewers
Ingredients
- 1 pound of large shrimp 20-24 shrimp per pound
- 2 bell peppers
- 1 pound pineapple about 2-3 cups of cubes
- 1/2 cup orange juice
- 1 tsp soy sauce
- 1/4 tsp red pepper flakes
- Juice of 1/2 a lime
- 1 tsp honey
- 16-20 skewers
- For the yogurt sauce
- 1 cup full-fat yogurt or greek yogurt
- 2 tbsp cilantro chopped fine
- 1 tbsp honey
- Juice of 1/2 a lime
- Pinch of kosher salt
- Pinch of red pepper flakes or to taste
Instructions
- Combine OJ, soy sauce, red pepper flakes, lime and honey in a bowl and mix. Add peeled shrimp and marinate at least 30 minutes.
- Soak skewers for a few minutes to prevent burning (if using wooden ones).
- Cut bell peppers into slices.
- Prepare pineapple into cubes.
- Preheat grill.
- Assemble double skewers by putting two skewers through one shrimp and threading on pineapple and red pepper, alternating until you are all out of ingredients.
- Grill shrimp a few minutes per side - until opaque. Time will depend on how hot your grill is, but you'll need less time than you think or your shrimp will get rubbery.
- For the yogurt sauce
- Combine all ingredients and stir well.