Grilled Shrimp Skewers with Mango Pineapple Salsa

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.

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.

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.