pineapple maple chipotle shrimp skewers with jalapeno ranch
Grillin' season, ahoy!
Ingredients
- 2 lb jumbo shrimp, peeled and deveined, thawed
- 1/2 cup extra virgin olive oil
- 1/4 cup maple syrup
- 2 tsp chipotle chili powder
- 1 tsp smoked paprika
- 3 cloves garlic, minced
- 2 tbsp fresh cilantro, finely chopped
- 2 cups pineapple chunks
- steamed rice and jalapeno ranch (recipe below), for serving
- 1/2 cup plain whole milk Greek yogurt
- 1/4 cup vegan or regular mayonnaise
- 1/4 cup fresh cilantro, chopped
- 1/2 tsp dried dill
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 jalapeno, minced
- 2 tbsp lemon juice
- 1/4-1/2 cup buttermilk
Instructions
- Pat the shrimp very dry with paper towels and place into a bowl.
- In a bowl or jar, whisk or shake the olive oil, maple syrup, chipotle chili powder, smoked paprika, garlic, cilantro, and a pinch of salt and pepper. Pour half of the marinade over the shrimp and toss to coat. Let sit 10-15 minutes at room temperature.
- Thread the shrimp and pineapple chunks onto skewers, alternating the two as you please. Or, do whole skewers or just shrimp or just pineapple. Whatever floats your boat.
- Preheat your grill or grill pan to medium high. Add the skewers and grill for 2-3 minutes per side until nicely charred. Move to a plate and baste with the reserved chipotle sauce. Repeat with remaining skewers.
- To make the ranch, combine the yogurt, mayonnaise, cilantro, dill, garlic, onion, jalapeno, lemon juice, and buttermilk. Add more buttermilk if you desire a thinner consistency. Season to taste with salt and pepper.
- Serve the skewers warm with rice, leftover chipotle sauce, and ranch.