Hoisin Shrimp and Pineapple Kabobs with Sesame-Ginger Slaw
By Chris Luther / March 3, 2015.
Recipe by Jamie Purviance
Serves: 4 // Prep time: 25 minutes | Marinating time: 15 minutes | Grilling time: 4 to 6 minutes | Special equipment: 8 metal or bamboo skewers
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon peeled, grated fresh ginger
- ½ teaspoon toasted sesame oil
- 4 cups thinly sliced red cabbage
- ⅓ cup hoisin sauce
- 2 teaspoons hot chili-garlic sauce, such as Sriracha
- ½ ripe, fresh pineapple, peeled, cored, and cut into 24 one-inch chunks
- 24 large shrimp (21/30 count), peeled and deveined, tails removed
- Vegetable oil
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon toasted sesame seeds or black sesame seeds
- If using bamboo skewers, soak in water for at least 30 minutes.
- In a large bowl whisk the mayonnaise, lime juice, sugar, salt, ginger, and sesame oil. Add the cabbage and toss to coat. Refrigerate until ready to serve.
- In a large bowl stir the hoisin and Sriracha. Add the pineapple chunks and shrimp and turn to coat. Cover and marinate at room temperature for 15 minutes.
- Prepare the grill for direct cooking over high heat (450° to 550°F).
- Thread three pineapple chunks and three shrimp onto each skewer. Discard any remaining marinade. Lightly brush the pineapple and shrimp with vegetable oil. Grill the kabobs over direct high heat, with the lid closed, until the shrimp are slightly firm on the surface and opaque in the center, 4 to 6 minutes, turning once or twice.
- Remove the slaw from the refrigerator and fold in the cilantro and sesame seeds. Serve the kabobs warm with the slaw.