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Turns out that having such a robust selection of spices looks pretty smart in the long run. This recipe will test your collection in delicious ways.

Image Courtesy of carlsbadcravings.com

  • 1 pound medium shrimp raw, peeled, deveined
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon ketchup
  • 1 teaspoon each chipotle chili powder, paprika
  • ½ teaspoon each garlic powder, onion powder, and allspice
  • ¼ teaspoon each ground ginger, dried thyme, salt
  • Pinch cinnamon and nutmeg
  • 2 tablespoons chopped fresh parsley
  • Pot of prepared white rice
  • Can of pineapple chunks or fresh pineapple, cut into chunks
  • Add marinade ingredients to a freezer bag or medium bowl. Whisk to combine. Add shrimp. Marinate at room temperature for 15-30 minutes or in the refrigerator for no more than 60 minutes.
  • Heat one tablespoon of olive oil over medium-high heat in a FIREDISC® cooker. Add shrimp and marinade. Cook for 3 minutes per side, or until opaque and cooked through.
  • Toss with fresh parsley. Serve on rice and pineapple.