Author Notes
This Cilantro Lime Grilled #Shrimp with Pineapple Salsa is super-easy, & perfect for the grill! Cilantro, lime, & garlic marinade is balanced by sweet & zesty salsa with pineapple, jalapeno, red onion, tomatoes, & salt. —Holly
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Ingredients
- For The Shrimp
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1 1/2 pounds
fresh shrimp, peeled & cleaned
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4-5 tablespoons
fresh lime juice (about 2 limes)
-
1/3 cup
fresh cilantro, finely chopped
-
1 tablespoon
olive oil
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3
medium garlic cloves, minced
- For The Pineapple Salsa:
-
2 tablespoons
finely minced red onion
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1/3 cup
pineapple chopped into bits (or buy canned "pineapple tidbits" in 100% pineapple juice
-
4
campari tomatoes, chopped, with their juice
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2 tablespoons
pineapple juice
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1/4 cup
fresh cilantro, finely chopped
-
1
jalapeno pepper, diced. Include the ribs and seeds if you like more heat
-
1/4 teaspoon
salt
Directions
- For The Shrimp
-
If using wooden skewers, soak them in water for several hours
-
Rinse, peel, and de-vein the shrimp
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In a medium bowl, combine lime juice, cilantro, olive oil, and minced garlic.
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Add shrimp and gently fold into the marinade, ensuring all shrimp are fully coated
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Cover and refrigerate for 30 minutes
-
Skewer the shrimp and grill over high heat, about 2 minutes per side. Closely monitor to ensure they don't overcook. Shrimp will curl up and turn pearly/opaque when ready.
-
Squeeze fresh lime over shrimp then serve warm with pineapple salsa.
- For The Pineapple Salsa:
-
Combine onion, pineapple, tomatoes, pineapple juice, jalapeno, and salt in a small serving bowl.
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If desired, adjust the seasoning to your preference by adding either more salt or more pineapple juice.
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