Indonesian Sweet and Sour Grilled Shrimp Pizza

Indonesian Sweet and Sour Grilled Shrimp Pizza Print this recipe

Yields: 4 servings
Cook time: 30 minutes Prep time: 2 hours


Shrimp Marinade

  • 1 pound peeled, deveined shrimp (21–30 count per pound)
  • 1 tablespoon chopped lemon grass
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic
  • 2 red bell peppers quartered
  • 2 tablespoons soy sauce
  • ½ cup yuzu
  • ½ teaspoon cracked black pepper

Pickled Red Onions

  • 1 medium red onion thinly sliced
  • 1 teaspoon salt
  • ¼ cup rice wine vinegar
  • ¼ cup sugar


  1. In a small, nonreactive sauce pan, add the vinegar, sugar and salt, and bring to a boil over medium heat. Fold in the onions and stir occasionally until the mixture comes back to a boil.
  2. Remove from the heat and allow to cool. This can be done two days in advance.
  1. Place the shrimp in a 1-gallon GLAD® bag and place in the bag upright in a large bowl.
  2. In a small bowl, combine the remaining ingredients and stir until well blended. Pour the mixture over the shrimp.
  3. Squeeze the extra air out of the bag and seal. Place the bowl in the refrigerator and let chill for 20 minutes, turning the bag once or twice.
  4. Preheat charcoal grill or broiler to 500˚F.
  5. Remove the shrimp from the marinade and grill and 1½ minutes on each side or until no longer pink. Grill the peppers until softened and crisp. Remove the shrimp and peppers from the grill and set aside. This can done a day in advance if stored properly.


  1. Chris Lilly
User Guidelines