Best Teriyaki Shrimp And Pineapple Parcels Recipes

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Steps:

• Preheat grill to medium high heat (425°F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.
• In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.
• On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.
• Drizzle with olive oil, season with salt and pepper, and finally drizzle with the remaining ½ cup teriyaki sauce.
• Seal each foil packet well and place on hot grill shrimp side down.
• Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.
• Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.
• Drizzle with additional teriyaki sauce if desired.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

TERIYAKI PINEAPPLE SHRIMP WITH BELL PEPPER NOODLES

Steps:

• For the teriyaki sauce: Stir together the soy sauce, honey, sesame oil and 1/2 cup water in a small saucepan over medium-high heat. Bring to a strong simmer and stir in the garlic and ginger.
• Meanwhile, whisk together the arrowroot powder and 1/4 cup water in a small bowl until the powder is dissolved, making a slurry. Stir the arrowroot slurry into the soy sauce mixture. Stir until the teriyaki sauce is thickened, about 3 to 5 minutes, then remove from the heat.
• For the pineapple shrimp and bell pepper noodles: Trim the tops off the bell peppers and remove the stem, flesh and seeds. Spiralize the bell peppers. Trim the peppers into medium-length noodles with kitchen shears. Thinly slice the remaining tops and bottoms of the bell pepper.
• Heat the olive oil in a large, wide skillet over medium-high heat. Once the oil is shimmering, add the bell peppers and season with salt and pepper. Cook, tossing occasionally, until the bell pepper noodles are softened and cooked to al dente, 3 to 5 minutes. Set aside.
• Place a grill pan over medium-high heat (or use the same skillet if you don't have a grill pan) and add half the coconut oil if needed. Add the pineapple and cook, stirring occasionally, until the pineapple is warmed through, about 2 minutes. Set aside.
• Add the remaining coconut oil and the shrimp to the skillet and cook for 2 minutes. Season with salt and pepper, then flip the shrimp over and cook until opaque, 2 to 3 minutes. Add the bell pepper noodles, pineapple and teriyaki sauce and toss well to combine.
• Divide between 2 plates and top with the scallions and sesame seeds.