Description
Learn how to make delicious cilantro lime shrimp and veggie pineapple skewers with this easy recipe. Perfect for your next BBQ or summer gathering!
Ingredients
- 1 1/2 pounds (680 g) fresh shrimp, peeled and cleaned
- 4-5 tablespoon (68 ml) s fresh lime juice, (about 2 limes)
- 1/3 cup (80 ml) fresh cilantro, finely chopped
- 1 tablespoon (15 ml) olive oil
- 3 medium garlic cloves, minced
- 2 tablespoon (30 ml) s finely minced red onion
- 1/3 cup (80 ml) pineapple chopped into bits, (or buy canned “pineapple tidbits” in 100% pineapple juice)
- 4 campari tomatoes, chopped, with their juice
- 2 tablespoon (30 ml) s pineapple juice
- 1/4 cup (60 ml) finely chopped fresh cilantro
- 1 jalapeno pepper, diced, (include the ribs & seeds if you like more heat)
- 1/4 teaspoon (1 ml) salt
Instructions
- If you’re using wooden skewers, immerse them in water for several hours to prevent burning.
- Clean the shrimp by rinsing, peeling, and removing the vein.
- In a medium-sized bowl, mix together lime juice, cilantro, olive oil, and minced garlic.
- Add the shrimp to this mixture and carefully stir until they are thoroughly coated with the marinade.
- Cover the bowl and place it in the fridge for half an hour.
- Thread the shrimp onto skewers, then cook on a hot grill for roughly 2 minutes on each side. Watch closely to avoid overcooking. The shrimp are done when they curl and become a pearly, opaque color.
- Drizzle fresh lime juice over the shrimp and serve them warm with the pineapple salsa.
- In a small bowl, combine onion, pineapple, tomatoes, pineapple juice, jalapeno, and salt.
- Taste and adjust the flavors to your liking by adding more salt or pineapple juice if necessary.
Notes
- Consider adding more pineapple juice to the salsa for a bolder pineapple flavor.
- Adjust the salsa’s spiciness by including or excluding the jalapeno pepper’s ribs and seeds.
- Ensure the shrimp are grilled just until pearly and opaque to avoid overcooking.
