Grilled Shrimp Skewers with Pineapple Salsa and Coconut Rice

Why You’ll Love This Recipe

• Sweet, smoky, and bright: caramelized shrimp meets zesty pineapple-lime salsa.
• Weeknight-friendly: marinate while the coconut brown rice simmers.
• Balanced and satisfying: lean protein, whole-grain rice, and loads of fresh produce.
• Grill or stovetop: easy to adapt with a grill pan year-round.

Grocery List

• Produce: 1 ripe pineapple, 2 limes, 1 red bell pepper, 1 small red onion, 1 jalapeño, fresh cilantro, 2–3 garlic cloves
• Dairy: None
• Pantry: 1 1/2 lb large shrimp (seafood counter), long-grain brown rice, 1 can unsweetened coconut milk, olive oil, honey, chili powder, ground cumin, smoked paprika, kosher salt, black pepper, wooden skewers

Full Ingredients

Shrimp & Marinade

• 1 1/2 lb large shrimp (16–20 count), peeled and deveined (tails on optional)
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp finely grated lime zest
• 2 garlic cloves, minced
• 1 tbsp honey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 8–10 wooden skewers, soaked 20 minutes (or metal skewers)

Pineapple-Lime Salsa

• 2 cups diced fresh pineapple (1/2-inch dice)
• 1/2 cup diced red bell pepper
• 1/3 cup finely diced red onion
• 1 small jalapeño, seeded and minced (leave seeds for more heat)
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1/4 tsp kosher salt
• Optional: 1/2 tsp lime zest for extra aroma

Coconut Brown Rice

• 1 1/2 cups long-grain brown rice, rinsed
• 1 can (13.5 oz) unsweetened coconut milk
• 1 1/4 cups water
• 1/2 tsp kosher salt
• Optional: 1 tsp sugar to enhance coconut sweetness

To Serve

• Lime wedges
• Extra chopped cilantro
• Optional: toasted shredded coconut for garnish

Step-by-Step Instructions

Step 1: Simmer the coconut brown rice

Rinse 1 1/2 cups brown rice under cool water until it runs mostly clear. In a medium saucepan, combine the rice, coconut milk, 1 1/4 cups water, and 1/2 tsp kosher salt (plus optional 1 tsp sugar). Bring to a brisk simmer over medium-high heat, then reduce to low, cover, and cook for 35–40 minutes until the liquid is absorbed and the grains are tender. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork and keep warm.

Step 2: Soak skewers and preheat the grill

If using wooden skewers, soak 8–10 in warm water for at least 20 minutes to prevent burning. Preheat the grill to medium-high (400–450°F). Clean the grates and oil lightly with a paper towel dipped in neutral oil held with tongs.

Step 3: Mix the shrimp marinade

In a medium bowl, whisk together 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tsp lime zest, 2 minced garlic cloves, 1 tbsp honey, 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp black pepper until well combined.

Step 4: Marinate the shrimp

Add 1 1/2 lb peeled and deveined shrimp to the bowl and toss to coat evenly. Marinate in the refrigerator for 15–20 minutes while the rice cooks and the grill heats. Avoid marinating much longer than 30 minutes because the lime juice can make shrimp mealy.

Step 5: Make the pineapple-lime salsa

In another bowl, combine 2 cups diced pineapple, 1/2 cup diced red bell pepper, 1/3 cup finely diced red onion, 1 small minced jalapeño, 1/4 cup chopped cilantro, 2 tbsp fresh lime juice, and 1/4 tsp kosher salt. Stir, taste, and adjust lime or salt as needed. Let sit 10 minutes to marry flavors.

Step 6: Thread the shrimp

Thread the marinated shrimp onto the soaked skewers, 4–5 per skewer, curving each shrimp so they lie snugly. Discard any leftover marinade.

Step 7: Grill to juicy perfection

Place the shrimp skewers on the hot grill. Cook for 2–3 minutes per side, just until the shrimp are opaque, pink, and lightly charred at the edges (internal temp about 120–125°F). Avoid overcooking; shrimp go from perfect to rubbery quickly.

Step 8: Plate and serve

Spoon a bed of coconut brown rice onto plates or a large platter. Top with grilled shrimp skewers and generous scoops of pineapple-lime salsa. Finish with extra cilantro, lime wedges, and optional toasted coconut. Serve immediately.

Pro Tips

• For the best texture, marinate shrimp no longer than 30 minutes when using citrus.
• Oil the grill grates right before cooking to prevent sticking and ensure clean grill marks.
• Cut pineapple into small, even pieces for a salsa that sits neatly on the shrimp.
• Grill halved limes cut-side down for 1–2 minutes; the warm, caramelized juice is fantastic squeezed over the shrimp.
• No grill? Use a hot grill pan or cast-iron skillet over medium-high heat; cook in batches to avoid crowding.

Variations

• Spicy: Add 1/2–1 tsp chipotle chili powder or a pinch of cayenne to the marinade.
• Tropical twist: Swap half the pineapple with ripe mango and add 1 tsp grated fresh ginger to the salsa.
• Herby-citrus: Replace cumin with 1 tsp coriander and add 2 tbsp finely chopped mint to the salsa.

Storage & Make-Ahead

Cooked shrimp keep in an airtight container in the refrigerator for up to 2 days; reheat gently just to warm through. Coconut brown rice can be made up to 4 days ahead and reheated with a splash of water. Pineapple salsa is best within 24 hours but will keep for 2 days; drain any excess juices before serving. For make-ahead, prep the marinade and chop salsa ingredients up to 1 day in advance; marinate the shrimp only 15–20 minutes before grilling.

Nutrition (per serving)

Approximate: 670 calories; 38 g protein; 72 g carbohydrates; 25 g fat; 6 g fiber; 820 mg sodium. Values will vary based on exact ingredients and optional add-ins.