grilled shrimp recipe

Shrimp on the Grill, Pineapple Charred Black, Neighbors Showing Up

Name: Grilled Shrimp Skewers with Charred Pineapple Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Ingredients: Shrimp; Yuzu Kosho Paste; Olive Oil; Honey; Garlic; Pineapple; Red Onion; Jalapeño; Fresh Cilantro; Lime; Sea Salt; Microgreens

Yuzu kosho shrimp and a hot, sweet pineapple salsa. It's a Florida backyard plate with a Nikkei accent, built for a crowd and done in 40 minutes.

Dan CooksOctober 18, 20265 min read Print this post

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Charred shrimp skewers on a platter under pineapple salsa and microgreens.

The smoke does its magic. You just have to be patient enough to let it.

Y'all, when the neighbors drift over to the grill, this is what I want in their hands. Shrimp on a stick, a little heat, a little sweet, and a pile of salsa that smells like a Tampa summer. It's an appetizer that eats like dinner, and it feeds four with room to spare when friends show up.

Overhead view of Shrimp, Yuzu Kosho Paste, Olive Oil, Honey, Garlic, Pineapple, Red Onion and Jalapeño arranged on a table — Shrimp, pineapple, jalapeño, red onion, cilantro, limes, garlic and yuzu kosho laid out.

What you’ll need

Tools for this recipe.

Nothing fancy here. A grill or grill pan, a good knife, and a few things you've likely got in the drawer already.

wooden skewers
small bowl
shallow dish
cutting board
chef's knife
grill pan
tongs
serving platter
whisk

Cilantro is the herb that ties the salsa together. These are the partners it likes best.

Pairs for Fresh Cilantro

Fresh CilantroMicrogreens

Score 100

Both carry piney and fresh notes.

Fresh CilantroLime

Score 95

Mexican cuisine staple. Both carry piney and fresh notes.

JalapeÑOFresh Cilantro

Score 85

Fresh salsa trinity. Both carry piney and fresh notes.

On the table

The salsa does the heavy lifting. Lime and cilantro cut the sweet char of the pineapple and the salt of the kosho, and a handful of microgreens on top looks nice. I'd set out cold sweet tea, and maybe grilled summer corn alongside.

Whisking yuzu kosho paste while preparing Grilled Shrimp Skewers with Charred Pineapple Salsa — Pineapple rings with deep caramel char marks on the hot grates.

Lay the skewers across the grates and leave them alone. Resist the urge to nudge. Taste the salsa before adding salt, since the marinade already brings plenty.

Swap the pineapple for mango or papaya when that's what the market has. Serrano instead of jalapeño turns up the fire. No yuzu kosho in your town? Sambal oelek or another chili paste will do, though you'll miss the citrus.

What’s in it

Here's what's in the dish and which eating styles it fits. Check how your own ingredients are sourced and certified.

Contains: crustacean shellfish
Fits: Pescatarian, Gluten-Free, Dairy-Free, Nut-Free, Paleo, Halal

Halal and kosher also depend on how the ingredients are sourced and certified.

What it costs

Feeding a crowd adds up, so here's what this plate costs, laid out by grocery section.

$22.92Total cost

$5.73Per serving (4)

Produce: $9.43
Seafood: $9.99
Condiments & Sauces: $3.00
Oils & Vinegars: $0.33
Spices & Seasonings: $0.05
Baking: $0.12

Call somebody over, hand them a skewer, and let them watch the fire with you. Dinner's only 40 minutes away. Fire up something good.

The recipe

Grilled Shrimp Skewers with Charred Pineapple Salsa

Serves 440 minMexican

The Quarterly

Seasonal recipes, notes, and the issue links worth saving.