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Shrimp Lollipops with Pineapple Chili Dipping Sauce

Shrimp Lollipops with Pineapple Chili Dipping Sauce

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    57 m
Callisons Fine Foods, recipe developed by Kathy Ca

Callisons Fine Foods, recipe developed by Kathy Ca

Surprise your guests with these fun hors d'oeuvres served with a pineapple chili dipping sauce. Ground shrimp meat seasoned with garlic, ginger and soy sauce is formed around the tips of Callisons appetizer-sized Ginger Mango Seasoned Skewers to make savory lollipops that you bake in your oven.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 6.1g
  • 2%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 243 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. In a food processor fitted with a steel blade, add the shrimp meat, ginger, garlic, cilantro and soy sauce. In a small bowl, combine egg white and corn starch and whisk until frothy then add to the shrimp mixture. Pulse until chopped well. Cover and refrigerate mixture for 30 minutes.
  2. Meanwhile, make the Pineapple Chili Dipping Sauce; in a small bowl, combine chopped pineapple and chili sauce. Set aside.
  3. Preheat oven to 375 degrees F.
  4. To form and serve lollipops: for each skewer, form about 1 1/2 tablespoons of chilled shrimp mixture around the tip of each skewer forming a slightly oval shape. Place onto a lightly oiled baking sheet with sides not touching. Bake in preheated oven for about 10 to 12 minutes or until cooked through.
  5. Serve lollipops with the dipping sauce and garnish with chopped cilantro.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

myjo
31

myjo

6/22/2008

WOW! What a great concept! These skewers flavor the shrimp from the inside out! Made about sixty for a cocktail party...should have made double the amount! They flew off the trays. Would definitely let the mixture rest over night, then put on skewers and let rest for 1/2 hour before baking. Perfect!

MADRAY7
26

MADRAY7

3/26/2008

Made these lollipops for a Mardi Gras party. They are very good and were gone in no time. The first batch I made I refrigerated overnight and they went on the skewers and baked up nicely. The next batch, I did refrigerate for the 30 minutes, and the batter was hard to manage to put on the skewers. I found that if I put the mixture into ovals and baked them before putting them on the skewers, they turned out great. The sauce is awesome, too.

Andrea
24

Andrea

11/15/2007

we changed the recipe--we used pork instead of shrimp meat and it was delicious. It's definetly a keeper and the sauce was perfect.

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