These honey garlic shrimp skewers with pineapple have all the flavor of summer and are deliciously gluten-free and paleo. They can either be grilled, baked, or prepared on the stove top.
If using wooden skewers, be sure to soak in water for about 25 minutes
Prepare the Marinade & Skewers
Melt ghee or butter in a saucepan over medium heat. Add the honey, garlic, aminos, and Sriracha (if using) into the pan and whisk together.
Bring to a slight boil and let it simmer for about 5 minutes until slightly thickened.
Remove from the heat and stir in lemon juice. Set aside in bowl to cool. (if grilling or cooking on the stove top, divide into two bowls--one for cooking and one for serving)
Alternate the shrimp and pineapple on the skewers and season with salt and pepper.
Grilled Shrimp Kabobs
Heat grill over medium-high heat and brush both sides of the kabobs with the sauce.
Cook on grill, continuing to brush with sauce, for 2-3 minutes until shrimp is pink and done.
Stovetop Shrimp Kabobs
Heat a large skillet on medium heat and spray with cooking spray to prevent sticking.
Brush both sides of the kabobs with the sauce and sear in the pan for 3-4 minutes per side, the skewers are done when the shrimp is pink.
Baked Shrimp Kabobs
Preheat oven to 350 degrees.
Place the skewers in a 13x9 baking dish and pour sauce over the shrimp. Bake about 10-12 minutes, or until the shrimp are pink & cooked through.
Turnover skewers halfway through cooking time.
Remove the kabobs from pan to serve. Any remaining sauce can be poured into a bowl for serving.
Serve
Serve with reserved sauce and any desired sides.
Notes
see the full blog post above post for:
ingredient and equipment suggestions + substitutions,