SOY SAUCE AND THE MEDITERRANEAN DIET It might seem incongruous to include soy sauce in recipes that embrace the plant-based traditions of Ikaria and the wider Mediterranean. But the truth is there’s also a large “Mediterrasian” trend afoot and chefs, at least in Greece, have been incorporating this ancient condiment into recipes for years now. Traditionally, soy sauce is prepared with soybeans, wheat, salt, and fermenting agents (mold or yeast). The mixture is left to ferment for eight months or more; then, it is pasteurized before it's bottled. The biggest drawback from a dietary perspective to soy sauce is that one tablespoon contains a whopping 900 mg of sodium. That said, you can opt for a light soy sauce (still high in sodium), and you can simply use it judiciously, enjoying its umami flavor once in a while. Some studies have shown that dark soy has antioxidant properties and can be anti-inflammatory as well.
1 h 45 min
10 min


  • ¼ cup soy sauce
  • ¼ cup balsamic vinegar or petimezi
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • A pinch of red pepper flakes
  • 1 pound large shrimps peeled and deveined
  • 3/4 pound pineapple chunks 1 inch-cut
  • Extra virgin Greek olive oil
  • Freshly chopped fresh coriander and scallions for serving


  1. In a medium bowl, combine soy sauce, balsamic vinegar, orange juice, lime juice, garlic, red pepper flakes. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
  2. Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp on skewers, alternating with the pineapple.
  3. Lightly brush the grill with extra virgin olive oil, then place the skewers on the grill. Grill them for 3 minutes, brushing with the marinade, then turn and cook for an additional couple of minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with fresh coriander and scallions. Serve hot.

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