Grilled Chile-Lime Shrimp Skewers with Cilantro-Pineapple Salsa

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy shrimp marinated in zesty chile and lime, grilled to perfection, and served with a fresh cilantro-pineapple salsa that balances heat with sweetness. This Latin American seafood recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, olive oil, and lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup pineapple, finely diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely diced
• 1 small jalapeño, seeded and minced
• 1 tsp honey
• 1 tsp lime zest
• 8 wooden skewers, soaked

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Instructions

1. Step 1: In a medium bowl, combine 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
2. Step 2: While shrimp marinates, mix 1 cup finely diced pineapple, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 1 small minced jalapeño, 1 tsp honey, and 1 tsp lime zest in a bowl. Refrigerate salsa until serving.
3. Step 3: Thread marinated shrimp onto 8 soaked wooden skewers, about 5-6 shrimp per skewer. Preheat grill to medium-high heat (about 400°F).
4. Step 4: Grill shrimp skewers for 2-3 minutes per side until shrimp are pink and opaque with slight char marks. Remove from grill.
5. Step 5: Serve shrimp skewers topped with the cilantro-pineapple salsa, spooning generous amounts over each skewer for a refreshing contrast.