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Grilled Shrimp with Pineapple Bourbon Glaze

If you love shrimp on the barbie, this easy grilled shrimp recipe with a tangy, smoky, sweet bourbon pineapple glaze will be your go-to. Ready to eat in less than half an hour.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4
Calories: 430 kcal
Course: Main Course
Cuisine: American , Caribbean

Ingredients

FOR THE PINEAPPLE BOURBON GLAZE:
  • 2 tablespoons butter
  • 2 large cloves garlic thinly sliced
  • ½ cup packed brown sugar
  • ½ cup bourbon (I used Jim Beam)
  • ¼ cup pineapple juice
  • ¼ cup ketchup
  • ½ lemon juiced
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon black pepper
FOR THE GRILLED SHRIMP KEBABS
  • 2 tablespoons olive oil
  • 1 pound extra large shrimp preferably fresh (not frozen) Gulf shrimp
  • pinch kosher salt

Instructions

FOR THE PINEAPPLE GLAZE
    Cup of Yum
  1. Melt the butter in a saucepan over medium heat. Add the garlic slices and cook until the butter is very foamy and just starting to brown, stirring constantly. Remove from heat and continue to stir the butter and garlic. The garlic will be fragrant and just starting to turn golden.
  2. Add the brown sugar, bourbon, pineapple juice, ketchup, lemon juice, red pepper flakes and black pepper and stir well. Bring the pineapple mixture to a boil, reduce the heat to a bubbling simmer, stirring occasionally for about 5 minutes, or until the glaze thickens. Remove from heat.
FOR THE SHRIMP:
  1. Peel and devein the shrimp, leaving the last segment of the shell and the tails intact.
  2. Thread the shrimp onto skewers piercing each shrimp twice, once through the top of the shrimp and the other through the tail. This will keep them in place on the skewer without spinning around. Transfer the shrimp to a sheet pan and brush lightly with olive oil. Sprinkle the shrimp with salt.
  3. Heat the grill to medium high heat, about 400°-425°. Place the shrimp on the grill over direct heat and cook for 1-2 minutes. Flip the shrimp and brush with some of the glaze. Cook for an additional 1-2 minutes or until the shrimp turn a pinkish orange. Flip one more time and brush with additional glaze. Grill the shrimp for one minute (no more than 5-6 minutes TOTAL) and transfer to a platter.
  4. Serve shrimp with additional glaze and fresh cilantro. Great over rice.

Notes

  • You can make the pineapple bourbon glaze a day or two ahead of time. Peel and devein the shrimp earlier in the day (or buy shellfish already prepped).

Nutrition Information

Calories 430kcal (22%) Carbohydrates 35g (12%) Protein 24g (48%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 301mg (100%) Sodium 1078mg (45%) Potassium 212mg (6%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 289IU (6%) Vitamin C 14mg (16%) Calcium 193mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 430

% Daily Value*

Calories 430kcal 22%
Carbohydrates 35g 12%
Protein 24g 48%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 301mg 100%
Sodium 1078mg 45%
Potassium 212mg 5%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 289IU 6%
Vitamin C 14mg 16%
Calcium 193mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.