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Roy’s Rim Fire Shrimp with Pineapple Chili Sauce

May 29, 2012 / By Foodland

Roy’s Rim Fire Shrimp with Pineapple Chili Sauce

Chef Roy Yamaguchi shares this amazing recipe for one of his spicy favorites!
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 48 Shrimp


  • Rim Fire Marinade
  • 0.5 cup oyster sauce
  • 0.25 cup sweet chili sauce
  • 1 tablespoon chili garlic sauce
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 2 teaspoons sesame oil
  • 48 black tiger shrimp, 16/20 size
  • Pineapple Chili Sauce
  • 1 tablespoon and 2 teaspoons of brown sugar
  • 1 cup fresh pineapple, finely diced
  • 1 cup pineapple juice
  • 1 1 inch piece of ginger, smashed
  • 2 lemongrass, smashed
  • 3 tablespoons rice wine vinegar
  • 4 tablespoons sugar
  • 3 tablespoons Sriracha chili sauce
  • 2 cloves garlic, smashed
  • 0.5 teaspoon Salt
  • 2 tablespoons cornstarch
  • 3 tablespoons water


Rim Fire Marinade

  1. Peel and devein the shrimp.
  2. Combine all the above ingredients and marinate for 10 minutes.
  3. Sear shrimp in a hot non-stick skillet or grill for one minute, or until the shrimp turns opaque.
  4. Serve shrimp hot with Pineapple Chili Sauce.

Pineapple Chili Sauce

  1. Melt 1 tablespoon and 2 teaspoons of brown sugar in a non-stick skillet over medium heat.
  2. Add the pineapple and sauté gently until golden brown and caramelized. Reserve.
  3. In a small sauce pan, combine the rest of the ingredients, except for cornstarch and water, and simmer for 10 minutes.
  4. Stir the cornstarch and water together, then add to simmering sauce. Stir for 3 minutes, until thickened.
  5. Strain and add caramelized pineapple.
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