These grilled shrimp on rosemary skewers with rum-soaked pineapple wedges will absolutely be a hit at your party. The sweet, liquor-infused fruit is a fun and tasty addition to the savory shrimp. So, if you are looking for something with a little extra pizazz for your next BBQ, I’ve got you covered here!
Skewered foods always make for wonderful summer appetizers and/or mains that are easy and fun with the grab-and-go servings and the combination of flavors.
With fresh ingredients and the married flavors of the molasses in brown sugar, the spicy cinnamon, and the rich, sweet tones of rum, this grilled pineapple and shrimp is bursting with flavor.
These melon and prosciutto skewers are another great summer appetizer to add to the menu if you're serving an assortment. You could even add this grilled mango or these grilled pork tenderloin skewers for some options.
For drinks, you can throw some extra pineapple on the grill and make some juice with it, add a splash of rum, and you’ve got yourself a perfect tropical companion.
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Why You Will Love This Recipe
- Rosemary sprigs are used as skewers. With this cookout recipe, enjoy a unique twist to a typical skewer by replacing the wooden sticks with rosemary sprigs. As the shrimp cook on the rosemary, greater flavor will enhance the shrimp from the inside-out!
- Drunken grilled pineapple is a crowd favorite. While the marinated shrimp and rosemary skewers sound delightful when layered together and grilled, a tropical fruit soaked in rum will pull it all together like the bow on top.
- Quick and easy. Since shrimp grills quickly, this dish comes together in as little as 30 minutes with the marinade time. I also have some make-ahead tips below.
- Fun and delicious. Plus, your guests will find them fun and interesting to eat their food off of.
Ingredients
- rum - You can use white or dark rum.
- pineapple - Cut into wedges or chunks.
- cinnamon (not pictured) - Adds a nice hint of warm spice to the marinade.
- basil leaves - If you can't find fresh basil, you can substitute with about one tablespoon of dried basil but fresh is preferred.
- olive oil - This will be used in the marinade and also helps prevent the shrimp from sticking to the grill.
- shrimp - I use large shrimp for this recipe (31-40 shrimp per pound). If you are grilling jumbo shrimp, you might need a few extra rosemary skewers on hand. The shrimp should be peeled and deveined before marinating and grilling.
- fresh rosemary sprigs - The sprigs are going to be used as skewers for the shrimp.
*Check recipe card for ingredient amounts.
How to Make Grilled Shrimp on Rosemary Skewers
Step 1. Marinate the pineapple. Marinate the pineapple wedges in a large zip-lock bag with the brown sugar, rum and cinnamon for 15 minutes.
Step 2. Marinate the shrimp. Meanwhile, combine the garlic, basil leaves, lemon juice, salt, pepper and oil. Transfer a couple of tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce. Coat the shrimp with the remaining marinade and let sit for 15 minutes.
Step 3. Skewer the pineapple. Remove the pineapple wedges from the marinade and thread them onto wooden skewers.
Step 4. Skewer the shrimp. To use the rosemary sprigs as a skewer, remove the bottom leaves by pinching the stem and pulling down with your fingers. Leave a few leaves at one end. Add the shrimp to the rosemary skewers. Season with salt and pepper.
Step 5. Grill the pineapple. Heat an outdoor grill to medium-high heat. Grill the pineapple skewers for 3 to 5 minutes per side, until they have some grill marks. Keep them warm on the grill.
Step 6. Grill the shrimp. Place the shrimp skewers on the preheated grill and cook for about 2 minutes per side, or until opaque (meaning you can't see through them anymore).
Chef's Note: Try to keep the rosemary leaves over the indirect heat side, away from direct flame. You're going to love the smell as the rosemary heats up on the grill.
Step 7. Serve. Serve the grilled shrimp skewers and pineapple immediately with the reserved marinade.
Joss' Tips
- Shrimp skewers: The proper way to skewer shrimp is to thread the skewer through the thickest part of the shrimp and leave space at the end of the skewer. You might only have room for a few shrimp per skewer, depending on the size of the rosemary sprigs.
- Frozen shrimp: If using shrimp from frozen, make sure to thaw them in the refrigerator first and drain for about 2 minutes in a colander to remove the liquid.
- Marinade time: Do not marinate the shrimp in the lemon juice mixture for more than 30 minutes (ideally only 15 minutes) or it will start to 'cook' the shrimp and turn it into ceviche.
- Rosemary sprigs: I like to cut the ends of the rosemary sprigs so they are the same size. Save all of the rosemary you pinched off, for other recipes like this homemade sawmill gravy, in a covered container in the fridge. You can also freeze the fresh rosemary by placing it into freezer safe bags and into the freezer.
- Pineapple wedge width: Make sure the pineapple wedges are cut thick enough that they don't fall off of the skewer.
- Make ahead options: You can cut the pineapple up to 5 to 7 days in advance and store it in a covered container in the fridge. The marinades can also be prepped in advance and refrigerated for up to 3 days.
Grilled Shrimp & Pineapple Skewer FAQs
In this recipe the shrimp should be peeled and deveined before marinating and grilling.
I prefer to grill shrimp with the lid open because they cook quite quickly.
Shrimp cook very quickly and it only takes about 2 to 3 minutes per side on the grill.
Any leftover, grilled shrimp and pineapple should be quickly covered and refrigerated. They should last up to 3 to 4 days.
Related Beverages to Consider
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📋Recipe
Grilled Shrimp on Rosemary Skewers
Ingredients
For the Rum-Soaked Pineapples
- ½ cup brown sugar
- ¼ cup rum - can be white or dark
- 1 tablespoon cinnamon
- 1 pineapple - cut into wedges
For the Shrimp Skewers
- 2 garlic cloves - finely chopped
- ¼ cup basil leaves - chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 20 shrimp - peeled and deveined
- 4 to 6 fresh rosemary sprigs
- salt and pepper - to taste
Instructions
- In a measuring glass or small bowl, whisk the brown sugar, rum and cinnamon together. Pour into a large zip-lock bag.½ cup brown sugar, ¼ cup rum, 1 tablespoon cinnamon
- Place the pineapple wedges in the bag. Seal it and then shake it all together to coat the wedges with the sauce. Let marinate for 15 minutes.1 pineapple
- Meanwhile, in a medium bowl, add the garlic, basil leaves and lemon juice. Slowly whisk in the oil until blended. Season with salt and pepper. Transfer a couple of tablespoons of the marinade to a small bowl and reserve for later as a dipping sauce.2 garlic cloves, ¼ cup basil leaves, 3 tablespoons lemon juice, 3 tablespoons olive oil
- Coat the shrimp with the remaining marinade and let sit for 15 minutes.20 shrimp
- Remove the pineapple wedges from the marinade and thread them onto wooden skewers.
- To use the rosemary sprigs as a skewer, remove the bottom leaves by pinching the stem and pulling down with your fingers. Leave a few leaves at one end. Add the shrimp to the rosemary skewers. Season with salt and pepper.4 to 6 fresh rosemary sprigs
- Heat an outdoor grill to medium-high heat. Grill the pineapple skewers for 3 to 5 minutes per side, until they have some grill marks. Keep them warm on the grill.
- Place the shrimp skewers on the preheated grill and cook for about 2 minutes per side, or until opaque (meaning you can't see through them anymore). Try to keep the rosemary leaves over the indirect heat side, away from direct flame.
- Serve the skewers immediately with the reserved marinade.
Notes
- I use large shrimp (31-40 shrimp per pound). If you are grilling jumbo shrimp for this recipe, you might need a few extra rosemary skewers on hand.
- In this recipe the shrimp should be peeled and deveined before marinating and grilling.
- If using shrimp from frozen, make sure to thaw them in the refrigerator first and drain for about 2 minutes in a colander to remove the liquid.
- Do not marinate the shrimp in the lemon juice mixture for more than 30 minutes (ideally only 15 minutes) or it will start to 'cook' the shrimp and turn it into ceviche.
- I like to cut the ends of the rosemary sprigs so they are the same size.
- Save all of the rosemary you pinched off, for other recipes, in a covered container in the fridge. You can also freeze the fresh rosemary by placing it into freezer safe bags and into the freezer.
- Make sure the pineapple wedges are cut thick enough that they don't fall off of the skewer.
- Thread the skewer through the thickest part of the shrimp and leave space at the end of the skewer. You might only have room for a few shrimp per skewer, depending on the size of the rosemary sprigs.
- Make ahead options: You can cut the pineapple up to 5 to 7 days in advance and store it in a covered container in the fridge. The marinades can also be prepped in advance and refrigerated for up to 3 days.
- Any leftovers should be quickly covered and refrigerated. They should last up to 3 to 4 days.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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