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Grilled Shrimp Skewers with Mango Pineapple Salsa on round white plate.
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4.34 from 12 votes

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. 
Prep Time1 hour
Cook Time5 minutes
Total Time1 hour 5 minutes
Course: Fish and Seafood
Cuisine: Southwestern / Mexican
Diet: Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose
Servings: 4
Author: Carol | From A Chef's Kitchen

Equipment

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.

Notes

SUBSTITUTIONS:
  • Use Thai basil in place of cilantro.
  • Switch out the pineapple or mango for avocado.
TIPS:
  • 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.
MAKE AHEAD:
  • Salsa and marinade can be made 1 day ahead.

Nutrition

Serving: 1 | Calories: 310kcal | Carbohydrates: 29g | Protein: 17g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 1.451mg | Potassium: 449mg | Fiber: 4g | Sugar: 20g | Vitamin A: 2.121IU | Vitamin C: 58mg | Calcium: 106mg | Iron: 2mg