Smoky Mezcal-Charred Shrimp with Spiced Pineapple Salsa

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

Juicy shrimp marinated in smoky mezcal and grilled to perfection, served with a bright and spicy pineapple salsa for a burst of Oaxacan-inspired flavor. This mexican-inspired seafood ready in about 35 minutes blends large shrimp, peeled and deveined, mezcal, olive oil 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: 25 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup mezcal, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 20 minutes at room temperature.
  2. Step 2: Meanwhile, in a separate bowl, combine 1 cup diced fresh pineapple, 1/4 cup finely chopped red onion, 1 small minced jalapeño, 2 tbsp chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp honey. Stir well and refrigerate until serving.
  3. Step 3: Preheat a grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
  4. Step 4: Remove shrimp from skewers and serve immediately on warm 8 corn tortillas topped with generous spoonfuls of the spiced pineapple salsa.

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Frequently asked questions

How long does Smoky Mezcal-Charred Shrimp with Spiced Pineapple Salsa take to make?

Total time is about 35 minutes (25 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 Smoky Mezcal-Charred Shrimp with Spiced 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 Smoky Mezcal-Charred Shrimp with Spiced 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 Smoky Mezcal-Charred Shrimp with Spiced 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 Smoky Mezcal-Charred Shrimp with Spiced 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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