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!
For the pineapple teriyaki sauce:
1/4cuplow sodium soy sauce
1/2teaspoonfresh grated ginger(very fine)
1small garlic clove(minced)
For the shrimp burgers:
2lbsshrimp(peeled and deveined (weight after peeled))
1tspfresh grated ginger
1tbspreduced sodium soy sauce
1tspsriracha sauce(or more if you like it spicy)
8whole wheat 100 calorie buns(I used Martin's)
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.