Sesame oil with Tamari grilled shrimp imparts an Asian flavor to the shrimp and pineapple. This is gluten-free and keto-friendly and makes a perfect main dish or appetizer.
Gulf shrimp is always in style here in Florida. And I’m always looking for different ways to prepare it. I came across a sesame oil marinade that can be used in a number of ways. This is a simple combination of toasted sesame oil with rice vinegar and tamari soy sauce.
Rice vinegar is self-explanatory. Toasted sesame oil is sesame oil that has been heated to toast it to bring out the nutty flavors of the sesame. Toasted sesame is used as a finishing seasoning rather than a cooking oil. As a matter of fact, it will start to taste bitter if kept on high heat for too long.
I had MaryJo buy some toasted for me. And tamari, which is soy sauce processed without using wheat. This recipe is, therefore, gluten-free if you are allergic to flour.
These are the three ingredients used for the marinade. Super simple and all available at your grocery.
I shelled and de-veined the shrimp and soaked the shrimp in the marinade for two hours in the refrigerator. You can leave the shrimp tails on or remove them if you like.
And there is nothing better than grilled fresh pineapple. For the longest time, I was intimidated by fresh pineapple, but it is so easy to cut up and cut into bite-sized cubes. I also coated the pineapple with the marinade prior to grilling.
Get your grill really hot and put these skewers on and keep turning them until they are nicely charred. Mine took about 5 minutes total time on the grill.
The marinade makes the shrimp really moist and flavorful. MaryJo made a rice noodle side dish with this and used the marinade and a little pepper oil with scallions to spice up the noodles. Sorry, we ate this before we could get any photos. That’s always a problem. Eat it or shoot photos! We ate it!
From the looks of this photo, I’m going to do this again! Delicious moist shrimp.
If you like shrimp, you have to try this. With Spring-like weather happening all over the country, grilling season is underway. Invite some friends over and have yourself a great, easy sesame oil with tamari grilled shrimp meal!
And here are some more tasty recipes to try:
- Pan-fried Honey and Sesame Glazed Salmon
- Applesauce Pineapple Toasted Bread Cups
- Poached Shrimp with Green Goddess Salad
- 8 Minute Broiled Salmon
- Grilled Steak Kabobs with Bacon
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2 tbsp Tamari soy sauce
- 1 pound large shrimp, shelled and deveined, tail on or off , 16 to 20 per pound
- 8 oz, fresh pineapple chunks, 1" squares , 1/4 whole pineapple
- Whisk ingredients in a bowl.
- Soak bamboo skewers in water for at least 30 minutes up to 2 hours, (while the shrimp is in the marinade.)
- Place the shrimp in a small bowl or a ziplock plastic bag and pour in the marinade. Refrigerate for 2 hours.
- Take the shrimp out of the refrigerator and start placing the shrimp and pineapple onto the skewers. Alternate shrimp and pineapple. You should be able to get 3 or 4 of each on the skewer. Reserve some of the marinade and brush or pour it onto to finished skewers to coat the pineapple.
- Place the skewers on a hot grill for 2 to 3 minutes, then turn to grill the second side. The shrimp should be cooked through after 5 or 6 minutes. Serve warm.
- The nutrition information contains carbs for 2 ounces of pineapple per serving. If you are on a keto diet you may want to skip the pineapple.