Aloha Teriyaki Shrimp Burgers
If I can't be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!
Foto: SkinnytasteBahan-bahan
- 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 teaspoon fresh grated ginger (very fine)
- 1 small garlic clove (minced)
- 2 lbs shrimp (peeled and deveined (weight after peeled))
- 2 g arlic 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
Langkah-langkah
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.
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.
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