This grilled pineapple recipe with shrimp, lime and paprika will quickly become your go-to summer supper. This hearty tropical fruit stands up to the high heat of an open flame and caramelizes beautifully. Pair bite-sized chunks of pineapple with fresh peeled shrimp for light and healthy skewers to serve at your summer barbeque. Because shrimp cooks quickly, it’s a perfect match for the pineapple.
The skewers are ready to eat right off the grill and the slightly spicy citrus marinade of lime and paprika gives them a Mexican flair. Make sure you soak your bamboo skewers in water for at least half an hour beforehand, otherwise they will char.
Grilled Pineapple Recipe with Shrimp in a Paprika Lime Marinade
Makes 6 skewers
1 lb. medium-large shrimp with shells on (about 15-20)
2 limes (one sliced into wedges to serve)
1 cup cubed pineapple (about a quarter of a whole pineapple)
1/2 teaspoon paprika
6 bamboo skewers, soaked in water for 30 minutes
Peel and de-vein the shrimp and add to a bowl with the juice from half of one of the limes, a pinch of salt and the paprika. Marinate for 30 minutes in the fridge.
Add the marinated shrimp and pineapple cubes to the skewers. You can have separate shrimp and pineapple skewers or alternate one piece of pineapple and one shrimp.
Fire up your grill to medium-high heat (or use a cast iron grill pan on your stove). Cook the skewers for about 2 minutes on each side so that the shrimp is cooked through. When all skewers have been cooked, arrange on a plate or wooden cutting board and squeeze the remaining lime on top. Serve to your guests with lime wedges and a refreshing cocktail.
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Photos by Ally-Jane