Ingredients
½tspcornstarch
¼cupcold water
¼cuplow sodium soy sauce
½cuppineapple juice
3tbspbrown sugar
½tspfresh grated ginger,very fine
1smallgarlic clove,minced
2lbsshrimp,peeled and deveined, weight after peeled
2garlic cloves,minced
½cupscallions,chopped
1tspfresh grated ginger
1tbspreduced sodium soy sauce
¼cuppanko
1tspsriracha sauce
8slicesfresh pineapple,cored
8whole wheat 100 calorie buns
8lettuce leaves
Preparation
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.
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.
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 1-½ tablespoon of teriyaki sauce, then top with grilled pineapple.
