Grilled shrimp skewers with pineapple sauce is a quick and healthy meal! Each shrimp is tossed in bold spices and drizzled with a fresh tropical fruit sauce.
Are you still firing up your grill during these warm summer nights? Shrimp is one of the easiest foolproof proteins for a light and healthy meal. I’ve been in a Caribbean mood, so I’m bringing the islands to you!
This spiced grilled shrimp with fruity pineapple cilantro sauce is the quick meal with a flavor kick. A blend of bold spices coats each succulent piece of shrimp. A drizzle of fresh and creamy blender pineapple sauce makes each bite even better.
Turn the heat on and let’s get cooking!
I am obsessed with blender sauces. They are just so quick and easy to make!
Pineapples add a delicate balance of natural sweetness and acidity for this luscious sauce. All you need is fresh or canned pineapple slices, lime juice, coconut milk, cilantro, refreshing mint leaves and spicy serrano peppers. That’s it! A quick spin in the blender and the sauce is ready to go within seconds.
I typically used canned pineapple rings when I’m in a hurry. I use the whole can to make the sauce. I add it between the shrimp on the skewer and any left over I just toss on the grill for some yummy roasted pineapple rings.
Shrimp, you are the best! These tiny crustaceans are naturally flavorful with a light salty taste. You don’t need more than just a light dusting of kosher salt and pepper, but I like to turn up the flavor volume a notch.
Earthy spices like ground cumin, onion, and garlic powder, smoked paprika, and chili pepper add some deep flavors with little effort. High five! All you have to do is toss with the shrimp and get ready for some skewer fun!
When making this recipe you could add anything you want. For these grilled shrimp skewers I added a little bit of red onion, sliced pineapples, and limes. They help infuse more flavor and aroma into each piece of shrimp, and it even adds some additional textures to your meal.
Other great skewer options are bell peppers, squash or even tomatoes. I like to get 4 at least to 5 pieces of shrimp with each skewer sandwiched between vegetables or fruit.
The shrimp is ready! Feel free to drizzle or dunk each one into the tropical pineapple sauce.
These shrimp skewers are perfect for a party as appetizers, or if you are eating as a meal, I like to serve them with crunchy Caribbean coleslaw or some quinoa. My hungry toddler James has been loving the handheld meals like skewers because it’s easier for him to pick up and eat. What will you serve with the tasty shrimp skewers?
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How can you tell what size shrimp to buy from the market?
Something I learned in culinary school was how to determine a rough estimate of the size of the shrimp. This can be selected by the “count” per pound. Typically when you go to the grocery store, you will see signs with numbers in the seafood case. For medium-sized shrimp, I usually buy “16/20 count”. This means that per pound of shrimp you will get 16 to 20 pieces. I found this to be a good size for putting on skewers and not easily overcooking on the grill. The higher the number count, the more shrimp you will get per pound, but the smaller they will be in size.
- 1 cup pineapple , diced
- 1/2 cup pineapple juice
- 2 teaspoons lime juice
- 1/3 cup coconut milk
- 2 tablespoons cilantro , fresh, packed
- 6 mint leaves , fresh
- 1 serrano pepper , stems and seeds removed
- 1 pound shrimp , medium-sized, peeled and deveined, 16/20 count
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3/4 teaspoon cumin , ground
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- Add pineapple, pineapple juice, lime juice, coconut milk, cilantro, mint, and serrano pepper to a blender.
- Puree for about 30 seconds, until smooth and green specs are still visible from the cilantro.
- Taste and season with salt and pepper as needed. Transfer to a small container, cover and refrigerate until ready to serve.
- If using wooden skewers, soak them in water for at least 10 minutes while you prepare the shrimp.
- In a medium-sized bowl combine shrimp, garlic, onion, cumin, paprika, chili powder, salt, black pepper and olive oil.
- Skewer about 4 to 5 shrimp, plus alternating with lime slices, onions and pineapples if desired.
- Heat grill to medium-high.
- Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil.
- Once the grill is nice and hot, add the spiced shrimp skewers.
- Cook shrimp uncovered on each side until no longer translucent, about 2 to 3 minutes on each side.
Serve with cilantro pineapple sauce.
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