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If you’re craving a vibrant dish that bursts with fresh flavors and a perfect balance of sweet, tangy, and spicy, you have to try this Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe. It’s one of those recipes that effortlessly brings together the smoky char of grilled shrimp with the bright, juicy crunch of pineapple and cucumber, accented by fresh herbs and a zingy dressing. Whether you’re hosting a casual barbecue or looking for a refreshing weeknight meal, this recipe delivers on both taste and presentation in a way that feels both exotic and comforting.
Ingredients You’ll Need
These simple, fresh ingredients are the heart of this dish, each bringing its own special touch to the overall flavor and texture. From the juicy shrimp to the crisp cucumber and sweet pineapple, every item works together to create a dish that’s delightfully colorful and perfectly balanced.
- 1 lb large shrimp, peeled and deveined, tails on: The main protein that grills up quickly and stays juicy.
- 3 tablespoons fresh lime juice: Adds bright citrus acidity that wakes up the palate.
- 2 tablespoons brown sugar: Offers a subtle sweetness to balance the tangy and salty elements.
- 2 tablespoons fish sauce: Brings authentic savory depth and umami.
- 1 clove garlic, minced: Infuses a sharp, aromatic bite without overpowering.
- 1/4 teaspoon red pepper flakes (optional): A touch of heat to enliven the marinade and salad.
- 1 1/2 cups fresh pineapple, diced: Juicy and sweet, adds refreshing tropical flavor.
- 1 1/2 cups English cucumber, diced: Crunchy and hydrating, it cools and balances the dish.
- 1/4 cup red onion, finely chopped: Provides a mild sharpness and vivid color contrast.
- 2 tablespoons fresh cilantro, chopped: Bright, herbaceous notes that tie everything together.
- 1 tablespoon fresh mint, chopped (optional): Adds a sweet, cooling dimension.
- 1 tablespoon lime juice: Added to the salad dressing for extra zing.
- 1 teaspoon brown sugar: Balances the acidity and enhances sweetness in the salad.
- Pinch of salt: Brings out the natural flavors of the fresh ingredients.
How to Make Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
Step 1: Marinate the Shrimp
Start by whisking together the fresh lime juice, brown sugar, fish sauce, minced garlic, and red pepper flakes in a bowl. This marinade combines tangy, sweet, and savory flavors that will soak into the shrimp, giving them incredible depth. Add your peeled and deveined shrimp, tossing them gently to coat every piece. Let them rest in the refrigerator for 15 to 30 minutes—this marinating step is crucial for infusing that authentic Thai flavor and tenderizing the shrimp to juicy perfection.
Step 2: Prepare the Salad
While your shrimp is soaking up all those lovely flavors, it’s time to create the refreshing pineapple cucumber salad. In a separate bowl, combine the diced pineapple, crisp cucumber, finely chopped red onion, fresh cilantro, and mint if you’re using it. For the dressing, whisk together the lime juice, brown sugar, and a pinch of salt, then toss everything gently together. This salad bursts with texture: juicy pineapple chunks complement the cool crunch of cucumber, accented by the fragrant herbs, making it the perfect partner to the smoky shrimp.
Step 3: Grill the Shrimp
Preheat your grill or grill pan to medium-high heat—it should be hot enough to create those beautiful charred grill marks without overcooking. Thread the shrimp onto soaked wooden or metal skewers, which makes flipping them a breeze. Grill the shrimp for 2 to 3 minutes on each side. You’re looking for an opaque pink color with slight charring that adds a delicious smoky note. Once grilled, set them aside to rest for a couple of minutes. This short resting period lets the juices redistribute so every bite is bursting with flavor.
Step 4: Serve and Enjoy!
It’s finally time to plate this beautiful feast. Serve the grilled shrimp either laid over the pineapple cucumber salad or alongside it so each bite can be customized. Garnish with extra fresh cilantro or lime wedges for a bright finishing touch. This vibrant dish is not only a summer favorite but a burst of sunshine any time of year. Every mouthful offers a perfect harmony of grilled smokiness, vibrant acidity, and refreshing sweetness.
How to Serve Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
Garnishes
Adding fresh garnishes really elevates the dish and makes it pop visually and flavor-wise. Sprinkle extra chopped cilantro or mint leaves for that fresh herbal kick. A few lime wedges on the side invite everyone to add a little extra tang if they wish, making each plate feel personalized and just right.
Side Dishes
This recipe pairs beautifully with light, simple sides. Think jasmine rice or coconut rice to soak up all the lovely juices and marinade. Alternatively, try serving it alongside a crisp Asian slaw or some steamed greens for a wholesome, balanced meal. The goal is to complement—not overpower—the distinctive flavors of the main dish.
Creative Ways to Present
For a crowd-pleasing presentation, serve the grilled shrimp skewers artistically fanned over a bed of pineapple cucumber salad on a large platter. Another fun idea is to serve the salad in hollowed-out pineapple halves, adding an extra tropical flair that’s sure to impress. Even individual servings in small bowls or mason jars make for an inviting, festive feel.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shrimp and salad separately in airtight containers in the refrigerator. The salad is best enjoyed within 1 to 2 days, as the cucumber and pineapple might start to release too much juice over time. The shrimp can safely keep for up to 3 days if properly chilled.
Freezing
This Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe is best enjoyed fresh. Freezing shrimp that have already been grilled may affect texture, making them slightly rubbery upon thawing. Also, freezing the fresh salad is not recommended due to the high water content in the pineapple and cucumber, which would become mushy.
Reheating
When reheating leftover shrimp, do so gently to maintain tenderness. A quick warm-up in a skillet over low heat or briefly under the broiler works great. Avoid microwaving for long periods, which can make shrimp tough. Serve chilled salad fresh alongside warmed shrimp for the best taste experience.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating. This helps the marinade stick better and prevents water from steaming the shrimp on the grill.
Is there a substitute for fish sauce?
If fish sauce isn’t your thing, you can use soy sauce as a milder alternative. Keep in mind that fish sauce brings a unique umami depth, so the flavor won’t be exactly the same but still delicious.
Can I prepare the salad without mint?
Yes, mint is optional and can be left out if you’re not a fan. The cilantro and lime juice still provide plenty of freshness and brightness, keeping the salad vibrant and flavorful.
What kind of grill is best to use?
A charcoal grill adds a lovely smoky flavor, but a gas grill or even a grill pan on the stove works wonderfully. Just make sure the grill is hot before placing the shrimp so they cook quickly and get nice char marks.
How spicy is this dish?
The recipe calls for red pepper flakes, which you can adjust or omit depending on your heat preference. The dish has a gentle warmth that can be dialed up or down without losing its signature bright, sweet, and savory balance.
Final Thoughts
Once you try this Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe, it’s likely to become one of your go-to dishes for easy entertaining or a quick, flavorful dinner. The combination of smoky shrimp and fresh, juicy salad is pure magic, and it’s so satisfying to create a dish that tastes like you spent hours prepping when it really comes together in under 30 minutes. So fire up the grill, chop some fresh herbs, and dive into this delicious celebration of Thai-inspired flavors—you won’t regret it!
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Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This vibrant Grilled Thai Shrimp with Pineapple Cucumber Salad combines juicy, marinated shrimp grilled to perfection with a refreshing, tangy salad featuring fresh pineapple and cucumber. The dish offers a delightful balance of sweet, savory, and zesty flavors, perfect for a light and flavorful meal.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined, tails on
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Pineapple Cucumber Salad
- 1 1/2 cups fresh pineapple, diced
- 1 1/2 cups English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Pinch of salt
Instructions
- Marinate the Shrimp: In a bowl, whisk together 3 tablespoons fresh lime juice, 2 tablespoons brown sugar, 2 tablespoons fish sauce, minced garlic, and red pepper flakes if using. Add the shrimp and toss to coat evenly. Cover and let the shrimp marinate for 15 to 30 minutes in the refrigerator to absorb the flavors.
- Prepare the Salad: While the shrimp is marinating, combine diced fresh pineapple, diced English cucumber, finely chopped red onion, chopped cilantro, chopped mint if using, 1 tablespoon lime juice, 1 teaspoon brown sugar, and a pinch of salt in a bowl. Toss gently to mix all ingredients and set aside to allow the flavors to meld.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto soaked wooden or metal skewers to make grilling easier. Place the skewers on the grill and cook for 2 to 3 minutes per side, or until the shrimp are opaque and have a slight char. Remove the shrimp from heat and let them rest briefly.
- Serve and Enjoy: Serve the grilled shrimp over or alongside the pineapple cucumber salad. Garnish with extra fresh cilantro leaves or lime wedges for added color and zest. Enjoy this light, flavorful dish as a perfect summer meal or appetizer.
Notes
- Soaking wooden skewers for at least 30 minutes before grilling prevents them from burning.
- Adjust the amount of red pepper flakes based on your spice preference or omit for a milder flavor.
- The fish sauce adds authentic Thai umami flavor but can be substituted with soy sauce for a vegetarian adaptation.
- Marinate the shrimp no longer than 30 minutes to avoid texture changes from the acidic lime juice.
- This dish pairs well with jasmine rice or fresh leafy greens for a complete meal.
