Cilantro Lime Grilled Shrimp with Pineapple Salsa is so fresh and limey… slightly sweet and a bit zesty. Grilled Shrimp is a healthy and quick summertime meal the whole family will be sure to enjoy.
I really do love warm weather and spring is truly a special time of year.☀️ All of the leaves are emerging, flowers are budding and all the little creatures are having their babies. Awww it’s all so sweet. Except when those creatures are a colony of birds with a nest in the soffit of your roof. Oh my goodness can they make a mess!
The last 3 years these birds have nested in this same area on our roof. I always thought it was so precious and sweet… “our” little bird family living alongside us. But it all took a turn for the worse this year. They must have told all of their friends and extended family about their premium living quarters and low rent, because they all moved in – literally! We’re talking a commune of feathery creatures doing life together – all 97 of them. Ok, there probably aren’t 97 but I have never seen such a concentrated amount of bird droppings in my life!
This would be all well and good if it weren’t at the back corner or our house where our patio is with our tables, chairs, chaise lounge and BBQ grill!!! As flattered as I am that these fine-feathered friends have chosen my residence to open a B&B, it’s becoming a problem.
You see when you live as far north as we do, your spring and summer is very much a coveted time of year. If you’re lucky, you get about 3½ to 4 months when you can actually go outside without a coat, boots, hat and mittens. And when you put in a large patio you expect to be able to enjoy it, even for that limited amount of time. My idea of enjoying it doesn’t include birds dive bombing me and yelling at me for being in the same proximity as their young. Or raining little white gifts down on me from above. At this point I will tell you the situation is more than inconvenient, it is downright unsanitary (sorry to go there, but this is real life – people.)
Ole’ Sanderino to the rescue. (Can someone please create a super her emoji already!!) The B man decided he was tired of running an extended stay bird hotel out of his roof and took matters into his own hands. And by that I mean he made a few phone calls. First to the town, and then he even called the local Massachusetts Audubon Society. All to no end. Even worse they made us feel like horrible unfeeling, uncaring home wreckers for even considering “relocating” our guests. Come on people – I have some warm weather to enjoy in my outdoor living space and these birds are really cramping my style!
So here we sit – indoors, while our bird friends are thriving and really enjoying the condominiums we’ve supplied them, and all their friends, and extended family. Okay, so it isn’t quite that bad but you better believe operation relocation will be going down very soon.
Don’t feel too bad for me there’s at least one chair I can sit in on the far side of the yard. #firstworldproblems And since the grill has wheels and a cover we’re still able to move it out of the “drop zone” and grill up lots of yummy burgers, brats and this Cilantro Lime Grilled Shrimp with Pineapple Salsa!✨
And that’s what I’m talkin’ about – some fresh and limey Cilantro Lime Grilled Shrimp with Pineapple Salsa – Yummers! This recipe is one of the very first things the B man made for me, so it has a special place in my heart (and my belly).❤️ I may have refined it ever so slightly over the years but trust me when I say it’s finger-licking good! The combination of the fresh cilantro and tart lime pairs perfectly with the fruity sweet and slightly spicy Pineapple Salsa. Like I said finger-licking good!
It all starts with a delicious and pretty simple grilled shrimp marinade. You combine fresh lime juice, fresh minced garlic, chopped cilantro, a pinch of salt, olive oil and give it a quick stir. Set it aside and go to work on those shrimp.
I was able to pick up some fresh Florida shrimp from our local fish market…I think I’ve mentioned them before when we were making lobstahs…Captain Marden’s is the joint – tons of fresh seafood and they ship anywhere in the US (shameless plug ‘cause they are that good).
If you purchase shrimp with the shell on, you’ll need to remove the shell and clean them up a bit. (This is really the most economical way to buy them. I did see skewers of four deveined, shelled and skewered shrimp for 6 dollars each – ahh, no thanks I have a house payment to make.)
It’s really not that difficult to devein and shell them yourself…let me show you what I mean.
First you take your handy dandy kitchen shears (sturdy, cleanable scissors made for use in the kitchen) and you cut along the rounded outer edge of the shrimp in a straight (but curved) line.
Don’t cut all the way to the tail…leave that last joint uncut. Once you’re at this point make one more snip, horizontally, with your scissors.
Then with one hand holding the last joint/tail area securely, use the other hand to peel away the shell. By holding it, this will ensure you don’t tear off the tail – which I like to leave on and intact for presentation purposes. If you prefer to remove the tail, then just cut the whole shrimp and peel off the shell.
Now the cleaning part…you’ll need to remove the dark vein you exposed when you made that cut. That is actually the shrimp’s digestive track so you probably don’t want to eat that. You can use your fingers and just pull it out or use a fork – whatever works best for you.
You can rinse them off to be sure to remove any unwanted debris or loose pieces of shell. Now into the marinade, and then into fridge they go for 30 minutes.
While the shrimp are soaking up all that yummy flavor, you can mix together the fruity, zesty Pineapple Salsa that pairs perfectly with these limey shrimp. And on a side note you can use this Pineapple Salsa for fish, fish tacos, fish nachos – really anything involving seafood.
Now it’s time to get your grill on.
Make sure your grill is preheated to 400 degrees.♨️ Skewer your shrimp, give them a quick shot of cooking spray and get those babies on the heat.
They cook really quickly, so don’t go anywhere. For real – it only takes 2-3 minutes per side. They will turn a pinkish-opaque white color when they’re fully cooked. Now the only thing left to do is to enjoy the spoils of your labor. My favorite part!!
If you’re wondering “what to eat grilled shrimp with” let me enlighten you…over rice and veggies, in tortillas for some fish tacos, skewer with some veggies and make some grilled fish kabobs, on a bed of lettuce for a grilled shrimp salad, toss with pasta or rice noodles, or enjoy them tapas style with other wonderful small plates.
I absolutely love these Cilantro Lime Grilled Shrimp…they’re fresh and limey with a bit of that summertime-grilled flavor, topped off with some sweet and spicy Pineapple Salsa. It’s sheer summertime eating perfection!
Cilantro Lime Grilled Shrimp with Pineapple Salsa: Fresh & limey shrimp recipe for the grill! Pineapple salsa w/jalapeno, red onion, cilantro, & tomatoes.
- 1 1/2 pounds fresh shrimp, peeled and cleaned
- 4-5 tablespoons fresh lime juice (about 2 limes)
- 1/3 cup fresh cilantro, finely chopped
- 1 tablespoon olive oil
- 3 medium garlic cloves, minced
- 2 tablespoons finely minced red onion
- 1/3 cup pineapple chopped into bits (or buy canned "pineapple tidbits" in 100% pineapple juice)
- 4 campari tomatoes - chopped, with their juice
- 2 tablespoons pineapple juice
- 1/4 cup fresh cilantro, finely chopped
- 1 jalapeno pepper, diced (Include the ribs & seeds if you like more heat)
- 1/4 teaspoon salt
- If using wooden skewers, soak them in water for several hours
- Rinse, peel, and de-vein the shrimp
- In a medium bowl, combine lime juice, cilantro, olive oil, and minced garlic.
- Add shrimp and gently fold into the marinade, ensuring all shrimp are fully coated
- Cover and refrigerate for 30 minutes
- Skewer the shrimp and grill over high heat, about 2 minutes per side. Closely monitor to ensure they don't overcook. Shrimp will curl up and turn pearly/opaque when ready.
- Squeeze fresh lime over shrimp then serve warm with pineapple salsa.
- Combine onion, pineapple, tomatoes, pineapple juice, jalapeno, and salt in a small serving bowl.
- If desired, adjust the seasoning to your preference by adding either more salt or more pineapple juice.
Prep time includes 30 minute marinade time.
The Sunday Supper Movement is all about helping families to share a meal together at least once a week! Here are some great grilling recipe ideas from the Sunday Supper Tastemakers to inspire you!
- Grilled Peach and Pineapple Sangria by Hezzi-D’s Books and Cooks
Let’s Get This BBQ Started!
- Bruschetta with Grilled Bread by Wholistic Woman
- Cilantro Lime Grilled Shrimp with Pineapple Salsa by Taste And See
- Grilled Avocado with Cilantro-Lime Cream by Grumpy’s Honeybunch
The Main Event
- Bison Sliders with Special Sauce by Un Assaggio of Food, Wine & Marriage
- Bourbon & Brown Sugar Marinated Grilled Steak by Books n’ Cooks
- Buffalo Wing Burger by Red Cottage Chronicles
- Chicken Mazatlan by Palatable Pastime
- Greek Lamb Burgers by Positively Stacey
- Grilled Avocado with Confetti Shrimp Salad by The Weekend Gourmet
- Grilled Shrimp Corn Salad with Avocado Vinaigrette by Food Lust People Love
- Grilled Duck with a Red Wine Reduction by Monica’s Table
- Grilled London Broil Steak Tacos by The Freshman Cook
- Grilled Pork and Pineapple Salad by Caroline’s Cooking
- Grilled Ribeye with Simple Spice Rub by Cooking Chat
- Grilled Salami Sandwich by Magnolia Days
- Grilled Flank Steak with Chimichurri Sauce by Angels Home Sweet Homestead
- Hawaiian Chicken Kebabs by Moore or Less Cooking
- Grilled Honey Balsamic Chicken by Alida’s Kitchen
- Grilled Tuna Steaks with Orange Tomato Sauce by Cindy’s Recipes and Writings
- Grilled Tuna Steaks with Strawberry Mango Salsa by simple and savory
- Honey Mustard Grilled Pork Chops by My World Simplified
- How to Grill Salmon and Shrimps in Banana Leaves by Asian In America
- Lemon Herbed Yogurt Chicken Kabobs by Momma’s Meals
- The Best Baby Back Ribs Ever!! by A Day in the Life on the Farm
On a Side Note
- Easy Garlicky Grilled Polenta by She Loves Biscotti
- Easy Grilled Articholes by April Golightly
- Grilled Asparagus with Lemon and Manchego Cheese by Cupcakes & Kale Chips
- Grilled Cantaloupe Salad with Queso Fresco and Herbs by Cooking With Carlee
- Grilled Corn with Herb Butter by My Imperfect Kitchen
- Grilled Vegetable Pasta Salad by Cookin’ Mimi
Saucy Sentiments and Rebellious Rubs
- Homemade Burger Sauce by Cosmopolitan Cornbread
- Homemade Coffee Steak Rub by Renee’s Kitchen Adventures
- Grilled Banana Boats by Our Good Life
- Grilled Blueberry Cobbler by That Skinny Chick Can Bake
- Grilled Dessert Pizza by Baking Sense
- Grilled Pineapple with Vanilla Sorbet by The Chef Next Door
- Grilled Strawberry & Blue Basil Granita by Culinary Adventures with Camilla
- Super Simple Grilled Peaches by And She Cooks
Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement