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Restaurants›Beachcomber St. Augustine›Caribbean Shrimp Skewer Recipe

Caribbean Shrimp Skewer Recipe

Name: Beachcomber St. Augustines Caribbean Shrimp Skewer Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Caribbean
Ingredients: 14 pieces large shrimp, peeled and deveined (16-20 count); 2 tbs olive oil; 1 tbs fresh lime juice; 1 tsp garlic, minced; 1 tsp paprika; 1 tsp smoked paprika; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp dried thyme; 0.5 tsp ground cumin; 0.25 tsp cayenne pepper; 0.75 tsp salt; 0.5 tsp black pepper; 0.75 cups fresh pineapple, finely diced; 0.25 cups red bell pepper, finely diced; 2 tbs red onion, finely diced; 2 tbs fresh cilantro, chopped; 1 tsp fresh jalapeño, seeds removed and minced; 1 tbs fresh lime juice; 0.25 tsp salt; 0.125 tsp black pepper; 7 pieces wooden or metal skewers (if wooden, soak 30 min); 1 tbs unsalted butter, melted (optional, for brushing); 2 pieces lime wedges, for serving

Inspired by Beachcomber St. Augustine

Time35m

Serves2

7 Blackened Shrimp on a skewer blackened topped with pineapple pico.

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Ingredients

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Shrimp & Marinade

14 pieces large shrimp, peeled and deveined (16-20 count)

2 tbs olive oil

1 tbs Fresh lime juice

1 tsp Garlic, minced

Blackening Spice

1 tsp Watkins paprika

1 tsp Smoked paprika

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp dried thyme

1/2 tsp Ground cumin

1/4 tsp Cayenne pepper

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Pineapple Pico (Topping)

3/4 cups fresh pineapple, finely diced

1/4 cups red bell pepper, finely diced

2 tbs red onion, finely diced

2 tbs Fresh cilantro, chopped

1 tsp fresh jalapeño, seeds removed and minced

1 tbs Fresh lime juice

1/4 tsp Celtic sea salt

1/8 tsp black pepper

To Finish & Grill

7 pieces wooden or metal skewers (if wooden, soak 30 min)

1 tbs unsalted butter, melted (optional, for brushing)

2 pieces lime wedges, for serving

Method

Shrimp & Marinade

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on, leave them on for presentation or remove if preferred.

In a medium bowl combine 2 tbs olive oil, 1 tbs fresh lime juice, and 1 tsp minced garlic. Add the shrimp and toss to coat. Let marinate 10–15 minutes in the refrigerator while you prepare the spices and pico (do not marinate much longer or the acid will firm the shrimp).

Blackening Spice

In a small bowl combine paprika, smoked paprika, onion powder, garlic powder, dried thyme, ground cumin, cayenne, 3/4 tsp salt, and 1/2 tsp black pepper. Mix well to create the blackening spice blend.

After shrimp has marinated, drain off excess liquid. Sprinkle the spice blend over the shrimp and toss gently to coat each shrimp evenly. Use all the spice blend — you want a dark, even coating.

Pineapple Pico (Topping)

In a small bowl combine 3/4 cup finely diced fresh pineapple, 1/4 cup finely diced red bell pepper, 2 tbs finely diced red onion, 2 tbs chopped cilantro, and 1 tsp minced jalapeño.

Add 1 tbs fresh lime juice, 1/4 tsp salt, and a pinch (about 1/8 tsp) black pepper. Stir to combine and taste; adjust seasoning or jalapeño heat as desired. Refrigerate until ready to use. Pineapple pico can sit 10–30 minutes to allow flavors to meld.

To Finish & Grill

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates lightly to prevent sticking.

Thread 7 shrimp onto each skewer (or 7 shrimp per skewer as the menu states) so that they sit snugly but not overlapping. Arrange shrimp so they curve around the skewer with one side exposed for good char.

Place skewers on the hot grill. Cook 1.5–2 minutes per side, then rotate and cook another 1.5–2 minutes, total 3–4 minutes, until shrimp are opaque, pink, and have a slight char. Do not overcook or they will become rubbery.

Optional: brush melted butter over the shrimp in the last 30 seconds for shine and richness.

Remove skewers from the grill and transfer to a serving platter. Spoon 1–2 tablespoons of pineapple pico over each skewer (or serve the pico on the side). Garnish with cilantro and serve with lime wedges.