Honey Glazed Shrimp Skewerswith Pineapple


Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.



3 Tbsp butter
¼ C Manuka honey
2 Tbsp low-sodium soy sauce
3 large garlic cloves, crushed
1 Tbsp fresh lemon juice

Shrimp Skewers:

1 C whipping cream
½ lemongrass, white part, sliced
1 lemon, zest only
1 mandarin, zest only
1 lime, zest only
¼ tsp salt
1 tsp shirodashi

Mousseline Base:

1 C coconut milk
2 limes, juice and zest
¼ C Manuka honey
½ tsp salt
1 lb (about 16-20) fresh tail-off shrimp, peeled and deveined
1 C fresh pineapple, cut into cubes
10 wooden bamboo skewers, soaked overnight
2 tsp red pepper flakes, to garnish
1 Tbsp toasted unsweetened coconut, to garnish



  • Sous vide pouches
  • Sous vide circulator
  • Vacuum sealer
  • Whisk
  • Small saucepan
  • Skewers
  • Brush


Prepping time: 2 hours / Cooking time: 15 minutes (excludes sous vide cooking time)




For the Glaze:

  1. In a small saucepan over medium heat, melt the butter.
  2. Whisk the honey and soy sauce together, then add garlic.
  3. Cook until slightly thickened, about five to seven minutes.
  4. Remove from heat and add lemon juice.
  5. Set aside.

For the Shrimp Skewers:

  1. Combine the coconut milk, lime juice and zest, honey, and salt and whisk.
  2. Place the shrimp and pineapple into a large sous vide pouch, then pour the coconut milk mixture over the shrimp.
  3. Seal to compress. Marinate for two hours.
  4. Preheat water bath to 185°F (85°C).
  5. Cook the shrimp sous vide for 10 to 12 minutes, until shrimp is firm and red.
  6. Remove from water and chill on ice until ready to serve.

To Serve:

  1. Before serving, preheat the grill to high. Strain the shrimp and pineapple and thread onto skewers. Brush with a small amount of glaze.
  2. Grill, coating with glaze a few times while turning. The shrimp should be heated through and the pineapple should be charred slightly.
  3. When done, remove from grill, brush with remaining glaze, and sprinkle with red pepper flakes and toasted coconut.
Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2019.

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