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!
INGREDIENTS
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 teaspoon fresh grated ginger, very fine
- 1 small garlic clove, minced
For the 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
For topping:
- 8 slices fresh pineapple, cored
- 8 whole wheat 100 calorie buns, I used Martin's
- 8 lettuce leaves
INSTRUCTIONS
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.
