Grilled Shrimp Skewers with Mango Pineapple Salsa
Elevate your summer grilling with this quick and simple recipe for Grilled Shrimp Skewers! The shrimp are marinated in a vibrant citrus chili combination, grilled to perfection, then paired with a refreshing mango pineapple salsa for a delightful contrast of flavors. This recipe makes the perfect amount to serve as an appetizer for four or a light and fresh dinner for two.
Why This Recipe is a Keeper!
This shrimp skewer recipe is the ideal choice for a warm-weather weeknight dinner. After a brief stint in a citrusy marinade, the shrimp are quickly grilled for a delicious smoky flavor that pairs perfectly with a sweet and tangy mango pineapple salsa for a balanced and vibrant dish.
This marinade is one of my favorites for shrimp. The blend of orange juice and a hint of honey imparts a delightful sweetness that enhances the flavor and helps achieve a perfect, subtle char on the shrimp. Lime juice tenderizes the shrimp, resulting in juicy, flavorful bites.
This grilled shrimp skewer recipe is:
- Quick and easy! Shrimp make for the perfect simple dinner idea because they cook so fast, and the salsa comes together effortlessly!
- Delicious! The spice from the chili powder gives this dish a smoky and savory flavor.
- Light and fresh! The bright, tangy salsa pairs perfectly with the grilled shrimp for a vibrant summer dish.
- Customizable! Whether you prefer a milder or spicier flavor, you can adjust the chili powder in the marinade or the jalapeno in the salsa to suit your spice tolerance and preference.
How to Make Grilled Shrimp Skewers with Mango Pineapple Salsa:
Recipe Ingredients:
Here’s everything you’ll need to make this shrimp skewer recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Shrimp: I’m all about wild-caught shrimp; none of that farmed stuff for me! I like to use jumbo shrimp for grilled skewers, meaning there are about 11 to 15 shrimp in one pound. 16 to 20 count (extra large) is another good option. Decrease the marination time for smaller shrimp, or you’ll have ceviche!
- Chili Powder: Chili powder blends ground and dried chiles such as New Mexico, Ancho, or Cascabel with assorted spices like cumin, oregano, and paprika. The flavor profile can differ depending on the specific blend. I use two tablespoons in the marinade, but you can adjust the amount to personal preference.
- Olive Oil: Extra-virgin olive oil is great for marinades because its polyphenols help tenderize proteins. Avocado oil is another good option.
- Lime Juice: Lime juice adds acidity to the marinade and salsa.
- Orange Juice: You can use freshly squeezed or bottled for convenience.
- Mango: Mango has a bright and tropical flavor that pairs perfectly with the grilled shrimp skewers. The salsa used one large pitted and diced mango.
- Pineapple: Use fresh pineapple. Cutting up a whole fresh pineapple can be a lot of work, so look for sliced or diced pineapple in the produce department’s prepared fruit and vegetable section.
- Jalapeno: For less heat, remove the seeds and membrane.
- Cilantro: If you’re not a cilantro fan, use Thai or regular basil.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine marinade ingredients and shrimp in a non-reactive dish or a zipper-top bag.
- Marinate in the refrigerator for 1 hour.
- While the shrimp marinates, combine all ingredients for the salsa in a small bowl.
- Preheat a grill pan or outdoor grill to medium heat.
- Thread the shrimp onto skewers. If using wooden skewers, soak them first, especially when grilling outdoors.
- Grill the shrimp for 2 to 3 minutes per side or until firm and translucent, being careful not to overcook.
- That’s it! Dinner for two or a lovely summer appetizer for four is done!
- Serve with the salsa.
Chef Tips and Tricks:
- Whether you leave the tails on or remove them is up to you. Keep in mind that your guests will need to remove the shrimp from the skewers, and leaving the tails on for them to remove is another step.
- Always marinate proteins in something “non-reactive,” such as glass, ceramic, porcelain, or a plastic zipper-top bag. Acids can “react” with untreated metal, causing your food to taste metallic.
- Never marinate shrimp or other seafood for too long if the marinade is acidic; it will “cook” the seafood, similar to a ceviche effect.
Recipe FAQs:
The salsa can be prepared a day ahead of time and refrigerated. You can combine the shrimp marinade ingredients beforehand and refrigerate it, but wait to add the shrimp because of the acidity.
It depends on the size of the shrimp you are using. Jumbo (11-15 count) can be marinated for up to an hour. For extra large shrimp, marinate no longer than 45 minutes. Keep the marination time to approximately half an hour for large shrimp.
Wild-caught shrimp feeds on plankton and small marine creatures, which gives it a distinctive taste and texture that’s hard to replicate in farmed shrimp. Furthermore, wild-caught shrimp is of higher quality because it comes from a natural habitat and isn’t exposed to antibiotics or other chemicals. Farmed shrimp in some countries has been associated with unfair labor practices.
Storage:
- Store any leftovers in the refrigerator. Eat warm or cold.
Serve this shrimp skewers recipe with:
- Mexican Sweet Potato Wedges
- Patatas Bravas Chilenos (Chile Potatoes)
- Sriracha Sweet Chili Brussels Sprouts
- Southwestern Salad
More great shrimp appetizer recipes you’ll love!
- Mexican Shrimp Cocktail
- Shrimp Cocktail Recipe with Sriracha Remoulade
- Shrimp Cakes with Roasted Red Bell Pepper Mayonnaise
- Shrimp Cocktail Louis
Get all my appetizer recipes at Appetizers and Snacks – From A Chef’s Kitchen.
Grilled Shrimp Skewers with Mango Pineapple Salsa
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Ingredients
Shrimp
- 1/4 cup olive oil - preferably extra virgin
- 1/4 cup orange juice
- 1 large lime - juiced (about 2 tablespoons)
- 4 cloves garlic - minced
- 2 tablespoons chili powder
- 1 teaspoon honey
- 1/2 teaspoon hot sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound jumbo shrimp - 11-15 count per pound, peeled and deveined, tail intact if desired
Salsa
- 1 large mango - pitted and diced
- 1 cup diced pineapple
- 1/2 cup finely chopped red onion
- 1 large jalapeno pepper - finely chopped
- 1/4 cup chopped fresh cilantro
- 1-2 tablespoons honey
- Lime juice - to taste
- 1/4 teaspoon salt
Instructions
Shrimp
- Combine marinade ingredients and shrimp in a non-reactive dish or a zipper-top bag. Marinate in the refrigerator for 1 hour.
- Preheat grill to medium. Grill shrimp for 2-3 minutes per side or until firm and translucent, being careful not to overcook.
Salsa
- Combine all ingredients in a small bowl. Serve with shrimp.
Recipe Notes
- Use Thai basil in place of cilantro.
- Switch out the pineapple or mango for avocado.
- Whether you leave the tails on or remove them is up to you. Remember that your guests must remove the shrimp from the skewers; leaving the tails on for them to remove is another step.
- Always marinate proteins in something “non-reactive,” such as glass, ceramic, porcelain, or a plastic zipper-top bag.
- Never marinate shrimp or other seafood for too long if the marinade is acidic; it will “cook” the seafood, similar to a ceviche effect.
- Salsa and marinade can be made 1 day ahead.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
We had these for dinner tonight and I loved the combination of the flavors! Unfortunately, I could not find a ripe pineapple, so I just used the mango and it was still very tasty. I served it along with a tomato nectarine salad and roasted broccoli for a colorful and delicious dinner.
This is so beautiful I had to pin!!!
Thank you, Heather!