Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump shrimp marinated in smoky mezcal and spices, grilled to perfection and served with a sweet and spicy charred pineapple salsa. This mexican-inspired seafood ready in about 50 minutes blends peeled and deveined large shrimp, mezcal, fresh lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" 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.

Prep: 40 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 1/4 cup mezcal, 2 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tbsp olive oil, and salt to taste. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate in the refrigerator for 30 minutes.
  2. Step 2: Preheat grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers.
  3. Step 3: Grill shrimp skewers for 2-3 minutes per side until opaque and slightly charred. Remove and keep warm.
  4. Step 4: While shrimp cooks, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 cup pineapple chunks and 1/2 diced red bell pepper. Cook for 5 minutes until pineapple is caramelized and slightly charred.
  5. Step 5: Remove pineapple and pepper from heat, mix with 1/4 small diced red onion, 1 minced seeded jalapeño, and 2 tbsp chopped fresh cilantro. Season with salt to taste.
  6. Step 6: Serve grilled shrimp topped with the charred pineapple salsa alongside lime wedges.

Frequently asked questions

How long does Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa take to make?

Total time is about 50 minutes (40 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Mezcal-Marinated Shrimp with Charred Pineapple Salsa?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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