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GRILLED SHRIMP SKEWERS

Michael Symon

Backyard dinner that is perfect for Memorial Day weekend: shrimp skewers, coconut rice, and a fresh pineapple salsa packed with lime, jalapeño, cilantro, and scallions. Liz keeps the summer theme going with pineapple daiquiris, and the whole episode feels like the kind of simple, flavorful cookout meal you actually want to make at home.

May 22, 2026

Serves 4

INGREDIENTS

  • 24 pieces 16-20 shrimp

  • 1 tbl soy sauce

  • 1 tbl orange juice

  • 1 tbl hot sauce

  • Salt and pepper

  • ¼ c honey

  • 8-6” skewers

  • 1 cup Jasmine rice

  • 1 cup coconut milk

  • 1 cup chicken broth


FOR THE SALSA

  • 1 c pineapple

  • ½ jalapeno pepper chopped

  • ¼ c red pepper

  • ¼ c scallion

  • ¼ cilantro

  • 1 tbl soy sauce

  • Juice and zest of 2 limes

  • Few dash of hot sauce

DIRECTIONS

  1. Mix the soy, OJ, hot sauce together and marinate shrimp for 5-10 min.

  2. Remove shrimp from the marinade and add honey, set aside for glazing the shrimp while grilling. 

  3. Place shrimp on the grill and cook for 2-3 minutes per side, brushing with the glaze while grilling.


RICE

  1. Rinse the rice until the water runs clear, place rice, coconut milk, chicken stock in a pot and bring to a boil. 

  2. Reduce the heat to a simmer and put a lid on the pot. 

  3. Cook for 18-20 minutes, remove from heat and fluff the rice with a fork


SALSA

  1. Mix the chopped pineapple, jalapeno, red pepper, scallion, cilantro, soy sauce, lime juice and zest, and hot sauce in a bowl. 

  2. Season with salt and pepper to taste.

  3. Serve the grilled shrimp over the coconut rice and top with pineapple salsa.

PINEAPPLE DAIQUIRI

  • 6 oz rum

  • 3 oz fresh lime juice

  • 6 oz pineapple juice

  • 3 egg whites

  • Shake all the above without ice first, then add ice, shake more and serve up.

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