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The following recipe and photography is courtesy of our friends at Smucker’s. For more information on their products, visit their website or their Instagram @smuckersbrand.
Even though the sun is setting earlier each day, a cookout that makes you feel like you’re in the Caribbean is still possible — and it starts with delicious shrimp skewers! These skewers are marinated in a sauce that only has easy-to-find household items in it, making it the perfect last-minute dinner when friends are coming over and microwave noodles just aren’t cutting it.
Click Here to Print the Recipe for Caribbean Pineapple Shrimp Skewers
Tropical and Summery Caribbean Pineapple Shrimp Skewers
- Total time:
- 0min
Ingredients
- 1 cup ketchup
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup Smucker's® Sweet Orange Marmalade
- 1/4 cup firmly packed brown sugar
- 2 teaspoons minced garlic
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon curry powder
- 1 tablespoon finely chopped cilantro
- Cayenne pepper, to taste
- Crisco® Original No-Stick Cooking Spray
- 8 12-inch wooden skewers, soaked in water for 30 minutes
- 24 1-inch square pieces red pepper, (2 to 3 peppers)
- 24 1-inch square pieces of pineapple, fresh or frozen, thawed if frozen
- 24 1-inch square pieces green pepper, (2 to 3 peppers)
- 24 peeled, deveined raw shrimp, tail on (21 to 24 count per pound)
Instructions
- Stir ketchup, soy sauce, orange marmalade, brown sugar, garlic, cinnamon, curry powder, cilantro and cayenne pepper to taste in a medium bowl until blended. Reserve 1/2 cup for dipping sauce.
- Heat oven broiler. Place oven rack 6-inches from heat. Coat broiler pan with no-stick cooking spray. Alternate pieces of red pepper, pineapple, green pepper and shrimp on a skewer, repeating 3 times. Place on prepared broiler pan.
- Broil skewers 3 minutes. Baste with sauce, turn, baste second side. Broil an additional 3 to 4 minutes or until shrimp is cooked to 145°F, basting with sauce one more time. Heat reserved dipping sauce in microwave until warm. Serve shrimp skewers with sauce.
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