Skip to main content

Shrimp Lollipops with Pineapple Chili Dipping Sauce

"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."

By allrecipes · From Open Recipes · 12 ingredients
Jump to recipe ↓

Why it works: Sauce and pineapple work together. They rank in the top 20% of all ingredient pairs, and 360 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

8 servings
Prep15 min
Cook12 min

Ingredients

Contains: egg, wheat, soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

  • For the Lollipops

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Soak the skewers in a bowl of water for 10 minutes so they do not scorch, then drain them. Heat the oven to 400°F (204°C) and line a baking sheet with parchment paper.

  2. Put the raw shrimp, minced ginger, minced garlic, chopped cilantro, soy sauce, egg white and cornstarch in a food processor. Pulse until the shrimp is finely chopped and the mixture is sticky.

  3. Divide the shrimp mixture into 8 portions. Press one portion around the lower end of each skewer, shaping it into a compact ball or oval.

  4. Set the lollipops on the prepared baking sheet and bake for 10 to 12 minutes, until the shrimp is opaque and the center reaches 145°F (63°C).

  5. While the lollipops bake, stir the finely chopped pineapple and Asian sweet chili sauce together in a small bowl to make the dipping sauce.

  6. Arrange the lollipops on a platter, sprinkle with the extra chopped cilantro for garnish, and serve warm with the pineapple chili dipping sauce.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Sauce + pineappletop 20% of all pairs
    Aroma overlaplow
    Mentioned together360 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Mango + pineappletop 1% of all pairs
    Aroma overlapstrong
    Mentioned together224 recipes

    Shared aroma: furaneol (caramel, sweet).

  3. Ginger + mangotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together280 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Shrimp + meattop 4% of all pairs
    Aroma overlapstrong
    Mentioned together577 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

  5. Ginger + garlictop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together6,402 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (ginger, mango, shrimp, meat, sauce, egg, pineapple):

  1. Corianderbetter flavor fit
  2. Turmericbetter flavor fit
  3. Cardamomabout as good a flavor fit
  4. Garlicthe original

Fit is the average pairing score against ginger, mango, shrimp, meat, sauce, egg, pineapple. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).