Chili Lime Shrimp Skewers with Grilled Pineapple

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt to taste
• 1/4 tsp black pepper
• 1 pineapple, cut into 1-inch chunks
• 12 skewers (metal or presoaked wooden)

Steps

1. 1 In a medium bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, garlic powder, salt, and black pepper.
2. 2 Add shrimp to the marinade, toss to coat, and let sit for 10 minutes.
3. 3 Thread shrimp onto skewers, discarding any leftover marinade.
4. 4 Preheat grill to medium-high heat.
5. 5 Grill shrimp skewers for 2 minutes per side, just until pink and opaque.
6. 6 Grill pineapple chunks for 2-3 minutes per side, until grill marks appear and pineapple is warmed through.
7. 7 Serve shrimp skewers with grilled pineapple chunks on the side.

Equipment

• Grill
• Tongs
• Skewers

Variations

• Add bell pepper chunks to the skewers for extra color and crunch.
• Substitute shrimp with scallops for a richer dish.

Substitutions

• Use lemon juice if lime is unavailable.
• Swap chili powder with cayenne pepper for a spicier kick.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A chilled coconut water spritzer.

Nutrition

Tips

• For extra flavor, brush pineapple with a touch of honey before grilling.
• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

Storage

Store shrimp and pineapple separately in airtight containers in the fridge for up to 2 days. Reheat gently in a skillet or microwave.

Freezing: Shrimp skewers freeze well for up to 3 months. Freeze uncooked on a baking sheet, then transfer to a freezer bag. Thaw in the fridge and cook as directed.

Serving Suggestions

• Serve with a fresh mango salsa.
• Pair with a side of coconut rice.

FAQ