Grilled Shrimp Skewers with Pineapple Cucumber Salsa
These Grilled Shrimp Skewers are tossed in a simple homemade spice blend and grilled in just six minutes. Topped with a fresh Pineapple, Cucumber and Avocado Salsa, they make a fast and flavorful summer dinner.
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These Grilled Shrimp Skewers are a summer staple that comes together fast and delivers big flavor. Shrimp are tossed in a simple homemade spice blend, threaded onto skewers, and grilled in just six minutes. The real star alongside them is a fresh Pineapple Cucumber Salsa that’s sweet, bright, and cooling against the heat of the seasoned shrimp.
This is the kind of recipe that works equally well as a weeknight dinner or a backyard cookout centerpiece. The salsa can be made a few hours ahead, which means the only thing standing between you and dinner is a hot grill and six minutes of cook time.
The Shrimp Skewer Seasoning
The spice blend here is simple and built from pantry staples — salt, black pepper, chili powder, paprika, and garlic powder, all brought together with a drizzle of olive oil. It coats the shrimp evenly and builds a light crust on the grill without overpowering the freshness of the salsa.
If you already have my Taco & Fajita Spice Blend on hand, that works beautifully here too. Use about a tablespoon and a half to coat one pound of shrimp.
One important tip: pat the shrimp dry before tossing in the seasoning. It helps the spices adhere and ensures you get a proper sear rather than steam on the grill.
The Pineapple Cucumber Salsa
This salsa is what makes these shrimp skewers genuinely memorable. Diced pineapple brings sweetness, English cucumber adds crispness, and avocado gives it a creamy richness that ties everything together. Red onion, jalapeño, cilantro, and fresh lime juice round it out. It’s essentially a tropical pico de gallo.
It doubles as a side salad if you want to serve it alongside rather than on top, and it holds up well in the refrigerator for a few hours if you’re prepping ahead. If you love fruit salsas with grilled seafood, my Strawberry Salsa is another great option.
Tips & Serving Suggestions
These shrimp skewers are flexible enough to anchor a full summer meal. I developed this recipe to be Whole30 compatible. However, if you’re not doing Whole30, you can serve them over rice or pull the shrimp off the skewers and tuck them into warm tortillas for a quick taco situation. The pineapple cucumber salsa works as a topping in any of those formats.
A few tips for the best results:
- Size matters for skewers. One pound of 19- to 21-count shrimp makes about four generous skewers. That’s the sweet spot for even cooking.
- Don’t overcook. Shrimp cook fast. Three minutes per side at 425 degrees F is all you need. Pull them the moment they’re pink and just starting to curl.
- Make the salsa first. It only gets better as it sits. Mix it together before you light the grill and refrigerate until the shrimp are ready.
- Metal or soaked wooden skewers both work. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Grilled Shrimp Skewers with Pineapple Cucumber Salsa
Ingredients
For shrimp skewers
- 1 pound shrimp, tail on
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- 1½ tablespoons olive oil
For the salsa
- 1 cup pineapple, diced
- 1½ cup English cucumber, diced
- 1 large avocado, diced
- 2 limes, juiced
- ¼ cup red onion, diced fine
- 2 green onions, chopped
- ½ jalapeño, diced fine
- ¼ cup fresh cilantro, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of garlic powder
Instructions
- Preheat outdoor grill to 425 degrees F. Meanwhile, mix together seasonings and olive oil in a medium bowl. Pat shrimp dry with a paper towel and add to the seasoning mix. Toss to coat.
- Add shrimp to skewers and set aside. Note: 1 pound of 19 to 21-count shrimp will make about 4 large skewers.
- Place skewers on grill for 3 minutes. Carefully flip and grill for another 3 minutes, until shrimp are just cooked through.
- For the salsa, mix all ingredients together in a bowl and stir to combine. Serve atop the skewers or on the side as a fresh salad-style salsa. Salsa can be made a few hours in advance and refrigerated until ready to serve.
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