Shrimp and Pineapple Skewers with Curry Dip
30—40 Min
Not only do these shrimp and pineapple skewers add color to the plate, they are also a treat for the taste buds. Served with a curry dip, no one will be able to resist going back for more!
Ingredients 4 Portions
For the curry dip
- 400 gShrimp, fresh or frozen
- 4 tbsp.Olive oil
- 2 tsp.Grill Fish Seasoning Mix
- 4 Stk.Pineapple slices (fresh or from a can)
- 2 Stk.Scallion
- 200 gMixed salad
- 16 Stk.Wooden skewers
For the curry dip
- 2 Stk.Pineapple slices (fresh or from a can)
- 100 gMayonnaise
- 2 tsp.Organic Curry Seasoning Mix
- 0.5 tsp.Garlic Granules
- 1 tsp.Sea Salt, Coarse
- 1 pinchPepper Black, Ground
- Chili Hot
For the salad dressing
- 4 tbsp.Olive oil
- 2 tbsp.White wine vinegar
- 1 tbsp.Dijon mustard
Preparation
- 1
Rinse the shrimp and pat dry. Make a marinade by combining the olive oil and Kotányi Grill Fish mix. Use this to marinate the shrimp.
- 2
To assemble the skewers: Cut the pineapple pieces into little triangles. Cut the scallions into small pieces.
- 3
Finely blend all the ingredients for the curry pineapple dip in a blender.
- 4
Place the shrimp, pineapple pieces and scallions alternately onto small skewers and grill on both sides until nicely browned.
- 5
Make the dressing for the salad by stirring together olive oil, white wine vinegar and Dijon mustard, then season with salt and pepper. Wash and dress the salad.
- 6
Dish the shrimp skewers up with the curry pineapple dip and salad and serve.
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