With summertime grilling season in full swing, think outside your normal grilling recipes, and try a healthy, fresh alternative: Aloha Teriyaki Shrimp burgers by skinnytaste.com.
Concierge Cristin gave these a try and they were a hit with her friends and family!
Aloha Teriyaki Shrimp Burgers
Ingredients (yields 8 servings):
For the pineapple teriyaki sauce:
- 1/2 tbsp. cornstarch
- 1/4 cup cold water
- 1/4 cup low sodium soy sauce
- 1/2 cup pineapple juice
- 3 tbsp. brown sugar
- 1/2 tsp. fresh grated ginger, very fine
- 1 small garlic clove, minced
For shrimp burgers:
- 2 lbs shrimp, peeled and deveined (weight after peeled)
- 2 garlic cloves, minced
- 1/2 cup chopped scallions
- 1 tsp. fresh grated ginger
- 1 tbsp. reduced sodium soy sauce
- 1/4 cup panko
- 1 tsp. sriracha sauce (or more if you like it spicy)
- 8 slices fresh pineapple, cored
- 8 whole wheat 100 calorie buns (I used Martin’s)
- 8 lettuce leaves
For the teriyaki sauce:
Combine the cornstarch in cold water and dissolve. Set aside.
Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes.
Remove from heat and set aside to cool.
For the shrimp:
Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine.
Using rubber gloves (easier with gloves), form shrimp into 8 patties. Refrigerate at least 1 hour or as long as overnight.
Heat the grill over medium-high heat and brush the grates with oil. Add the shrimp burgers to the heated grill and cook 6 minutes on each side.
While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.
To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.
This meal was great served with corn on the cob and pasta salad. Enjoy!
Post by: Cristin M.