Skewered Shrimp Barbados Recipe

Prepare glaze

In a bowl, combine Thai sweet chili sauce (1 cup), soy sauce (2 tbs), lime juice (2 tbs), minced garlic (2 tsp), grated ginger (1 tsp), sesame oil (1 tsp) and black pepper (1 tsp). Whisk until smooth.

Season shrimp

Pat the 24 shrimp dry with paper towels. Toss shrimp with salt (1 tsp) and vegetable oil (1 tbs) to lightly coat.

Assemble skewers

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread shrimp onto skewers, leaving small gaps between shrimp so heat circulates. Alternate shrimp with sweet pepper pieces and red onion wedges if you want mixed skewers (approximately 3 shrimp and 2–3 vegetable pieces per skewer for 8 skewers).

Marinate briefly

Brush or spoon about half of the prepared glaze over both sides of the skewered shrimp and vegetables. Let rest 10 minutes at room temperature (do not marinate longer than 30 minutes or acid in glaze will toughen shrimp). Reserve remaining glaze for finishing.

Grill shrimp skewers

Preheat grill to medium-high (about 400°F / 200°C) and oil the grates. Place skewers on the grill and cook 2–3 minutes per side, brushing with reserved glaze after flipping. Shrimp are done when opaque and just curled (internal temp ~120–125°F). Total cook time 4–6 minutes. Remove from grill and let rest 2 minutes.

Finish and garnish

Transfer skewers to a platter, spoon any remaining glaze over the shrimp, sprinkle chopped peanuts (1/4 cup) and sliced scallions (from 3 stalks) on top.

While the grill is heating for the shrimp, toss pineapple pieces (2 cups) with brown sugar or honey (1 tbs) to lightly coat.

Place pineapple on the hot grill alongside the skewers or before them. Grill 2–3 minutes per side until caramelized and grill marks appear. Remove and keep warm. Serve with lime wedges.

Cook rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan combine rice with 2 cups water and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until water is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare beans

While rice cooks (or in a small skillet), heat 1 tsp olive oil over medium heat. Add rinsed black beans (1 cup) and ground cumin (1/2 tsp). Cook until warmed through, about 3–4 minutes, stirring. Season to taste with additional salt or lime juice if desired.

Serve the beans spooned over or beside the rice.