Pan Grilled Shrimp with Roasted Pineapple Habanero Sauce

Ingredients

• 24shrimp, peeled and deveined
• to tastesalt and pepper
• 240 ml (1 cup) or moreroasted pineapple habanero sauce

Instructions

1. 1

   Mix the marinade

   Put the shrimp and roasted pineapple habanero sauce in a zip-lock bag and mix to coat.

2. 2

   Marinate the shrimp

   Leave the shrimp to marinate for 3 hours or more.

3. 3

   Heat the pan

   Turn the grill pan on to medium heat.

4. 4

   Season the shrimp

   Place the shrimp on the grill pan and season the side facing up with salt and pepper.

5. 5

   Cook both sides

   Cook for 2 minutes per side, or until pink on both sides.

What is pan-grilled shrimp with pineapple habanero sauce?

This is a quick American-style shrimp dish built around a sweet, hot fruit-and-chilli sauce. The recipe pairs peeled shrimp with roasted pineapple habanero sauce, then cooks them on a grill pan rather than an outdoor barbecue.

The contrast does the work: the sauce brings sweetness and heat, while the shrimp cook quickly and offer a mild, savoury flavour. The method is simple, so the main things to plan for are the long marinating time and the brief cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 31 calories, 3g protein, 4g carbs, 0g fat.

The shrimp provide most of the protein, while the pineapple habanero sauce contributes most of the carbohydrates and may contribute sugars and sodium. The listed ingredients contain no added cooking fat; serve the shrimp with vegetables and a modest portion of rice or bread to balance the plate.

The sauce and shrimp

Shrimp: Peeled, deveined shrimp are ready to coat and cook, with no shell to get in the way at the table. Try to use shrimp of a similar size so they finish at roughly the same time.

Sauce: The roasted pineapple habanero sauce supplies both the marinade and the dish's sweet-spicy character. The recipe calls for 1 cup or more, so use enough to coat the shrimp in the bag.

Marinating for flavour

Coating: Mix the shrimp and sauce directly in a zip-lock bag, turning or gently moving the bag so the sauce reaches the shrimp. Keep the bag closed while the shrimp marinate.

Timing: The recipe specifies at least 3 hours of marinating, so this is not an eight-minute start-to-finish meal despite the quick pan cooking. If the shrimp are frozen, thaw them safely before beginning so the marinade can coat them evenly.

Cooking on a grill pan

Heat: Set the grill pan to medium heat before adding the shrimp. A heated pan helps the shrimp begin cooking promptly rather than sitting on a cool surface.

Seasoning: Add salt and pepper to the side facing up after the shrimp are on the pan. Turn them after 2 minutes and season the other side if needed, following the recipe's instruction to season the upward-facing side.

Doneness: The method says to cook for 2 minutes per side or until pink on each side. Shrimp cook quickly, so check them as they approach that point and take them off once pink and opaque.

Keeping the texture tender

Spacing: Arrange the shrimp so they have room on the grill pan; cook in batches if necessary rather than crowding them. This makes it easier to turn each shrimp and check its colour.

Turning: Flip the shrimp once the first side has cooked for 2 minutes. Leaving them on the heat much longer than needed can make their texture firm and rubbery.

Serving the shrimp

Sides: Serve the shrimp with rice, bread or vegetables to make a more complete plate and give the spicy-sweet sauce something to accompany. A simple green salad can add a fresh contrast.

For a barbecue: The grill-pan method keeps the recipe practical indoors, while the shrimp can also fit into a barbecue-style spread. Put any extra sauce on the side rather than reusing marinade that has been in contact with raw shrimp.

Recipe notes & tips

• Use shrimp of a similar size so they cook at a similar pace.
• Coat the shrimp thoroughly in the bag before leaving them to marinate.
• Heat the grill pan to medium before adding the shrimp.
• Keep the shrimp in a single layer, cooking in batches if the pan is crowded.
• Check the shrimp at the 2-minute mark on each side because they cook quickly.
• Serve any extra sauce separately rather than using marinade that touched raw shrimp.

Variations

• Add lime: Serve with a squeeze of lime for a bright citrus contrast.
• Make it milder: Use less habanero sauce and add more pineapple sauce if available.
• Serve in tacos: Tuck the cooked shrimp into tortillas with crunchy vegetables.
• Build a bowl: Serve the shrimp over rice with vegetables on the side.
• Use skewers: Thread the shrimp onto skewers before grilling, while keeping the same cooking cues.

Common mistakes to avoid

• Skipping the marinade: The recipe calls for at least 3 hours, so allow for that time before cooking.
• Crowding the pan: The shrimp are harder to turn; cook them in batches if they do not fit in a single layer.
• Using a cool pan: The shrimp may not start cooking promptly; heat the grill pan to medium first.
• Overcooking: Shrimp can turn firm; check for pink, opaque flesh and remove them once cooked.
• Reusing raw marinade: It has contacted uncooked shrimp; keep it separate from any sauce served at the table.

How to store

Refrigerate cooked shrimp in a covered container and eat within 2 days. Reheat gently in a pan until hot, taking care not to cook them for longer than needed; discard any marinade that has touched raw shrimp.

Frequently asked questions