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  • All Year
  • 30 min + 1 hr for marinade
  • Serves 4

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Golden Pineapple White Balsamic Vinegar

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Harissa Olive Oil

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Lime Sea Salt

Sicilian Sea Salt

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Spicy Shrimp with Pineapple and Bok Choy

Create the perfect marinade with sweet white balsamic and a spicy harissa!

Ingredients

  • 1/2 cup Harissa Olive Oil
  • 6 T Pineapple White Balsamic
  • 1 T honey
  • 1 1/2 t Sicilian Sea Salt
  • 1 lb uncooked raw shrimp, skewered (if wood, soak the skewers in water before placing on the grill)
  • 4 3/4
  • 8 baby bok choy, outer tough leaves removed and halved
  • 2 T fresh scallions
  • 1 T chopped parsley or cilantro
  • Lime Sea Salt

Directions

  • 1. Whisk together the harissa, pineapple vinegar, honey and salt. Pour half of the vinegar over the shrimp and allow to marinate 1 hour. Reserve the other half for dressing the dish.
  • 2. On a preheated grill or grill pan, brush the grill lightly with oil and char the pineapple on both sides. Remove to a platter.
  • 3. Add the bok choy, cut side down, on the grill and char, 2 minutes on each side and then remove to the platter with pineapple.
  • 4. Remove the shrimp from the marinade and pat them dry. Grill on both sides, about 2 minutes per side and then remove to the platter.
  • 5. Add the scallions and fresh herbs to the remaining dressing and drizzle over the dish. Finish with lime sea salt and serve!

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Spicy Shrimp with Pineapple and Bok Choy

  • All Year
  • 30 min + 1 hr for marinade
  • Serves 4

Create the perfect marinade with sweet white balsamic and a spicy harissa!

Ingredients

  • 1/2 cup Harissa Olive Oil
  • 6 T Pineapple White Balsamic
  • 1 T honey
  • 1 1/2 t Sicilian Sea Salt
  • 1 lb uncooked raw shrimp, skewered (if wood, soak the skewers in water before placing on the grill)
  • 4 3/4
  • 8 baby bok choy, outer tough leaves removed and halved
  • 2 T fresh scallions
  • 1 T chopped parsley or cilantro
  • Lime Sea Salt

Directions

  • 1. Whisk together the harissa, pineapple vinegar, honey and salt. Pour half of the vinegar over the shrimp and allow to marinate 1 hour. Reserve the other half for dressing the dish.
  • 2. On a preheated grill or grill pan, brush the grill lightly with oil and char the pineapple on both sides. Remove to a platter.
  • 3. Add the bok choy, cut side down, on the grill and char, 2 minutes on each side and then remove to the platter with pineapple.
  • 4. Remove the shrimp from the marinade and pat them dry. Grill on both sides, about 2 minutes per side and then remove to the platter.
  • 5. Add the scallions and fresh herbs to the remaining dressing and drizzle over the dish. Finish with lime sea salt and serve!