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
Scale
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.
