The Prompt
Give me a recipe that combines boneless pork tenderloin with shrimp.
Pork and Shrimp Skewers with a Sweet and Spicy Glaze
Today’s culinary adventure leads us to a delightful fusion of land and sea: Grilled Pork and Shrimp Skewers with a Sweet and Spicy Glaze. This recipe is not just a dish; it’s a celebration of grilling flavors and textures. As a passionate food blogger, I’m always looking for ways to bring unique and exciting recipes to your table, and this one is a surefire crowd-pleaser.
The inspiration for this dish comes from my love for the sweet and savory harmony found in many Asian cuisines. I’ve paired the classic appeal of pork tenderloin with the delicate, oceanic charm of shrimp. The result? Skewers that sing with every bite. With its inherent richness, the pork perfectly complements the light buttery taste of shrimp. It’s a pairing made in culinary heaven, capturing the essence of a summer barbecue with an elegant twist.
But what really improves this dish is the sweet and spicy glaze. It’s a simple mix of honey, soy sauce, ginger, and a hint of heat from red pepper flakes, creating a glaze that caramelizes beautifully on the grill. This glaze not only adds a gorgeous sheen but also infuses the skewers with a depth of flavor that is utterly irresistible. Using fresh lime juice in the glaze brings a zesty freshness, cutting through the richness and balancing the dish perfectly.
Grilled to perfection, these skewers are not just food; they’re a conversation starter, a way to travel through taste. Whether you’re hosting a casual backyard barbecue or a sophisticated dinner, these Pork and Shrimp Skewers are guaranteed to impress. Stay tuned as I walk you through each step, sharing my tips and tricks to ensure your culinary success. Let’s fire up the grill and embark on this delicious journey together!
To The Kitchen!
This is the first recipe I’ve made from Gippity Kitchen, so I wasn’t sure what to expect. I’ve used OpenAI’s large language models for a while now; they’re great at generating text. But would they be any good at generating recipes?
I had some shrimp and pork tenderloin in my freezer and figured they’d work for the proof of concept. I only specified “boneless pork tenderloin” and “shrimp” in the prompt, so it was up to the AI to figure out the rest.
Now, the only question was: would it be any good? It was time to get to work.
Not gonna lie; “Pork and Shrimp Skewers with a Sweet and Spicy Glaze” sounded right up my alley. I love spicy food and grilling, and I tend to cook with Asian flavors if left to my own devices.
Scrolling up, you’ll see the ridiculous, DALL·E-generated image of the skewers. Gazing at those perfect cubes of pork, I immediately thought of Janet McTeer in The Menu:
There’s a neediness to the plating, you know. I mean, it’s been tweezered to fuck. But the flavors are there.
Janet McTeer as Lillian, The Menu (2022)
I was working in my home kitchen. My skewers weren’t going to be tweezered to fuck, but I figure grilled skewers shouldn’t be so fussy, anyway. I cut my tenderloin into roughly cuboid shapes and called it good.
Could I have made them more uniform? Probably. But I’m the human side of this operation, and I won’t spend an hour trimming away delicious meat.
Mixing Ingredients On The Same Skewer
I am trying to remember where I first learned this, but you should put all your veggies on one skewer and similar meats on another when grilling skewers. Different ingredients cook at different speeds, so if you mix them, you’ll end up overcooking your shrimp, undercooking your pork, ruining your veggies, or some combination.
Gippity’s recipe called for alternating pork, shrimp, bell peppers, and onions on the same skewer. I’m not a fan, but I decided to follow the recipe as closely as possible, so I did it.
And I was pleasantly surprised.
Take a look at these beauties:
I don’t know if my previously frozen shrimp were still a little frozen or if the tenderloin cubes were just the right size, but everything cooked reasonably. I got a nice char on the outside of the pork without overcooking the veggies—or the shrimp.
Color me impressed.
The “Glaze” Wasn’t Great
The only real downside to this recipe was the “glaze.” Let’s start with the good: it was the perfect spicy level. I tend to go overboard with the heat, but this had a nice kick without being overwhelming.
Unfortunately, it was watery and a bit too heavy on the ginger. Most of the glaze ran off the skewers and into the grill, and what remained had a singular, overpowering flavor: ginger.
If I were to make this again, I’d cut the ginger in half, then cook the glaze until it reduced to a syrupy consistency before brushing it on the skewers.
Pork and Shrimp Skewers with a Sweet and Spicy Glaze
This dish is a beautiful symphony of flavors and textures. The pork is tender and juicy, while the shrimp adds a delightful lightness. The sweet and spicy glaze brings everything together, adding a zing that will dance on your taste buds. It's perfect for a summer barbecue or a fancy dinner. Enjoy!
Ingredients
- For the Skewers
- 1 lb boneless pork tenderloin, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 2 bell peppers (any color), cut into chunks
- 1 large onion, cut into chunks
- Salt and pepper, to taste
- 2 tbsp olive oil
- For the Glaze
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 tbsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tsp red pepper flakes (adjust for heat preference)
- Juice of 1 lime
- For Garnish
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat.
- Prepare the Skewers: Thread the pork, shrimp, bell peppers, and onions onto skewers, alternating between them. Season with salt and pepper, and brush with olive oil.
- Make the Glaze: In a small bowl, whisk together honey, soy sauce, ginger, garlic, red pepper flakes, and lime juice.
- Grill the Skewers: Grill the skewers for about 2-3 minutes per side. The pork should be slightly charred and cooked through, and the shrimp should be pink and opaque.
- Apply the Glaze: During the last minute of grilling, generously brush the skewers with the sweet and spicy glaze, turning to coat evenly.
- Garnish and Serve: Once done, transfer the skewers to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side.
The Verdict
You cannot go wrong with chunks of grilled pork and shrimp. The glaze was a letdown, but the skewers were still delicious. I would cook this again with some tweaks.
Good for a first attempt, Gippity Kitchen!
