30-Minute Grilled Shrimp Skewers
Succulent grilled shrimp seasoned with cumin, paprika, and chili powder, paired with a vibrant cilantro-mint pineapple sauce. Sweet fruit, heat from serrano chili, and tropical coconut milk create bold flavors perfect for summer entertaining or weeknight dinners. The sauce's fresh herbs and citrus brighten the smoky char of the shrimp.
Ingredients
- 1 cup pineapple, fresh
- ½ cup pineapple juice, fresh
- ⅓ lime, whole
- ⅓ cup coconut milk, canned or fresh
- 2 tablespoon fresh cilantro, chopped
- 6 fresh mint leaves, whole or chopped
- 1 serrano chili, wholejalapeno1:1milder heat
medium
- 1 pound shrimp, large, peeled and deveined
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¾ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil, plus more for grill
- lime, for skewers, to taste(optional)
- onion, for skewers, to taste(optional)
- pineapple, for skewers, optional(optional)
Instructions
- 1
Soak wooden skewers in water for at least 10 minutes if using.
- 2
Puree pineapple, pineapple juice, lime, coconut milk, cilantro, mint, and serrano chili until smooth with visible cilantro specks.
- 3
Taste sauce and season with salt and pepper. Transfer to container, cover, and refrigerate.
- 4
Combine shrimp with garlic powder, onion powder, cumin, smoked paprika, chili powder, salt, pepper, and olive oil in a bowl.
- 5
Thread shrimp onto skewers, alternating with lime, onion, and pineapple if desired, using 4 to 5 shrimp per skewer.
- 6
Heat grill to medium-high and oil the grates with a paper towel.
- 7
Grill skewers uncovered until shrimp are opaque, about 2 to 3 minutes per side.
- 8
Serve with cilantro pineapple sauce.
Tips
Soak wooden skewers ahead to prevent burning. Metal skewers eliminate soaking and heat more evenly for consistent cooking.
Pat shrimp dry before seasoning to ensure better spice adhesion and char on the grill.
Make the sauce 1 to 2 hours ahead so flavors meld and it chills properly for serving.
Good to Know
Keep sauce in an airtight container in the refrigerator for up to 3 days. Cooked shrimp skewers are best served immediately but can be refrigerated for 1 day and eaten cold.
Make pineapple sauce up to 2 days ahead. Season shrimp and thread onto skewers up to 4 hours ahead, cover, and refrigerate. Grill just before serving.
Serve hot with cilantro pineapple sauce on the side or drizzled over. Pair with rice, tropical salad, or grilled vegetables. Garnish with lime wedges and fresh cilantro.
Common Mistakes
Overcook shrimp to avoid rubbery, dry texture; remove when just opaque.
Skip soaking wooden skewers to avoid charring before shrimp cook through.
Neglect to oil the grill grates to prevent sticking and uneven cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this sauce ahead?
Yes, prepare the pineapple sauce up to 2 days ahead. Store covered in the refrigerator. The flavors actually improve as they meld. Stir before serving.
What if I don't have a grill?
Use a grill pan or cast-iron skillet over medium-high heat. Cook 3 to 4 minutes per side. Broiler works too; place skewers on a lined baking sheet 4 inches from heat.
Can I freeze cooked shrimp skewers?
Yes, freeze cooked skewers in an airtight container for up to 3 months. Thaw in the refrigerator overnight and serve cold or reheat gently on the grill or pan.