Teriyaki Shrimp Pasta Salad with Blistered Shishito Peppers and Pineapple

This post is intended for an audience of adults age 21 and older. This shop has been compensated by Collective Bias, Inc. and The Coca-Cola Company All opinions are mine alone. #CookingWithCoke #CollectiveBias

Attention food lovers! A fun contest to enter! Text CHEF to 26739 for a chance to cook, eat and drink with award-winning chef and television personality Aarón Sánchez in the Coca-Cola Kitchen at the Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One*

For this recipe, I took my inspiration from a ShopRite recipe for Grilled Teriyaki Shrimp Skewers and designed a recipe to pair well with Coca-Cola.

1 lb Wholesome Pantry Raw large shrimp, thawed
1 bottle ShopRite Trading Company Teriyaki Marinade
15 oz canned pineapple chunks in juice, drained
3 shishito peppers
1 cup peeled and cubed cucumber
1/4 red onion, diced
1 1/2 cup dried macaroni, cooked according to package instructions
3 tablespoons mayonnaise
freshly ground black pepper

Directions: Toss shrimp and pineapple chunks with teriyaki marinade in a resealable bag and place in the refrigerator. Marinade for 20 minutes.

Meanwhile, and preheat a grill pan to medium-high and once hot, add a small amount of canola oil. Grill the shishito peppers for 5 minutes, turning once, until blistered. Allow to cool until they are able to be safely handled, dice. Set aside.

Carefully place shrimp and pineapple on grill and grill 1-2 minutes per side, or until the shrimp are opaque. Remove from grill and place in a large bowl. Set aside to cool to room temperature. Add the peppers to the shrimp and pineapple. Add remaining ingredients. Stir to evenly distribute all ingredients. Serve immediately or refrigerate up to 24 hours.

Serves: 4

Protip: If the cucumber is very seedy, remove the seeds by scraping it with a spoon prior to dicing.

My thoughts:
It’s rained pretty much every day this summer and has been brutally hot so I took the recipe indoors and made it literally a little cooler by turning it into a pasta salad. I busted out my grill pan (why don’t I use this more often??) to grill the teriyaki marinated shrimp and pineapple. I didn’t bother with skewers since I was turning it into a salad and instead carefully placed each item in a single layer and turned them using tongs. If you are more comfortable using skewers and then removing the shrimp and pineapple, feel free! I decided to make it into a pasta salad because the shrimp, pineapple, and teriyaki reminded me of Hawaii which then, in turn, reminded me of the Hawaiian-style Mac Salad I make. Both are a great combination of sweet and savory and a real crowd pleaser.
Anyone who knows me knows that I am Coca-Cola drinker so much so that I would rather not have soda at all rather than have anything other than Coca-Cola. I had a sadly soda-free birthday trip to the Eastern Shore recently due to this stance. My husband and I try to stick to one caffeinated beverage a day so I packed a Coca-Cola and this salad in my husband’s lunch today for an afternoon pick-me-up and it was a hit. We both actually liked the salad best after it had been refrigerated overnight and the not too sweet flavor of Coca-Cola complemented it well.

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