Grilled Shrimp Skewers with Cilantro Lime Rice
The sweet pineapple pairs perfectly with the savory, spicy shrimp.
By Ree Drummond
Jump to recipe
Yields:
4 serving(s)
Prep Time:
35 mins
Total Time:
45 mins
Shrimp is one of my favorite proteins to throw on the grill because it cooks in just minutes. These grilled shrimp skewers with cilantro-lime rice are packed with bold, tropical flavors that make any dinner feel like a mini vacation (serve them alongside a batch of this tropical punch for a real party!). Juicy shrimp are threaded onto skewers with sweet pineapple and red onion, then brushed with a smoky jerk seasoning before being grilled until lightly charred and perfectly tender.
The best part? Everything comes together in about 45 minutes, so it's an easy recipe for any day of the week. While the shrimp skewers are sizzling away, the rice cooks on the stove and is finished with plenty of fresh lime juice, fragrant zest, and chopped cilantro for a bright, citrusy side dish. Whether you're looking for an easy shrimp recipe or a fresh summer dinner recipe that's full of flavor, these shrimp skewers are sure to become a favorite all grilling season long.
Can you use frozen shrimp for shrimp skewers?
Absolutely. Frozen shrimp work well in this recipe as long as they're completely thawed before grilling. Pat the shrimp dry with paper towels before seasoning so the jerk seasoning adheres well and the shrimp develop a nice char on the grill.
Do you need to soak wooden skewers before grilling?
Yes. If you're using wooden or bamboo skewers, soak them in water for at least 15 minutes before threading on the shrimp, pineapple, and onion. This helps prevent the skewers from burning on the grill. Metal skewers are another great option and don't require soaking.
Can you make these grilled shrimp skewers ahead of time?
Because of the acidity in the pineapple, you shouldn’t thread the skewers more than an hour ahead of time, or the shrimp will become mushy. You can make the rice up to a day ahead and reheat it just before serving.
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Ingredients
FOR THE RICE:
- 1 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 1/2 cups long-grain white rice
- 1 1/2 tsp. kosher salt
- 2 3/4 cups low-sodium chicken broth or water
- Grated zest and juice of 2 limes
- 1 cup packed fresh cilantro, finely chopped
FOR THE SHRIMP:
- 1 1/2 lb. large shrimp (about 36), peeled and deveined
- 1 large red onion, cut into 1-inch chunks, layers separated
- 1/2 pineapple, cut into 1-inch chunks (3 to 4 cups)
- Kosher salt, to taste
- 3 Tbsp. olive oil, plus more for the grill
- 2 Tbsp. jerk seasoning paste or 1 Tbsp. jerk seasoning rub
Directions
- Step 1For the rice: Heat the olive oil in a medium pot over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until just softened but not browned, 3 to 4 minutes.
- Step 2Add the rice and salt and stir to coat. Pour in the broth and bring to a boil. Reduce the heat to low, cover and simmer 16 minutes. Remove from the heat and let sit, covered, until the rice is tender, about 5 minutes.
- Step 3For the skewers: Soak 12 wooden skewers in water, 15 minutes (or use metal skewers). Preheat a grill or grill pan to medium high. Thread the shrimp, red onion, and pineapple onto the skewers, placing the red onion in between the shrimp and pineapple to keep them separated. Season the skewers with salt. Stir together the olive oil and jerk seasoning in a small bowl; lightly brush all over the skewers. Lightly brush the grill grates with olive oil.
- Step 4Grill the skewers until the shrimp is charred and cooked through and the pineapple and onion are charred and beginning to soften, about 4 minutes per side.
- Step 5Finish the rice: Fold the lime zest and juice and the cilantro into the hot rice. Serve with the skewers.
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