Charred Shrimp Skewers with Pineapple-Avocado Salsa and Cilantro Rice

These charred shrimp skewers are a celebration of bright, bold flavors. Marinated with lime zest and Mexican oregano, the shrimp develop a beautiful char under the broiler or on the grill. The real star is the pineapple-avocado salsa-a chunky, refreshing mix of sweet pineapple, creamy avocado, spicy jalapeño and tangy lime. Served over fragrant cilantro rice, this dish is a complete meal that comes together in under 30 minutes.

Perfect for a weeknight dinner or a weekend cookout, these skewers are naturally gluten-free and packed with protein. The combination of citrusy oregano and charred shrimp is irresistible and the salsa adds a fresh, vibrant contrast. Get ready to impress your family or guests with this easy, restaurant-quality dish.

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Ingredients

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.75 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Mexican OreganoView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

4 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your broiler to high or oven to 500°F. If using a grill, heat it to high. Soak the wooden skewers in water in a shallow pan to prevent burning. In a small pot, bring 1½ cups of water to a boil with a large pinch of salt. Chop the cilantro. Halve, peel and dice the red onion. Mince the jalapeño, removing ribs and seeds if you prefer less heat. Zest and juice the lime.
2. Once the water is boiling, add the rice to the pot, cover and simmer for 15 minutes, until tender.
3. Meanwhile, in a medium bowl, toss the shrimp with the lime zest and half of the lime juice. Season with salt, pepper and the Mexican oregano. Thread the shrimp onto 2 skewers. Thread the pineapple onto the remaining 2 skewers.
4. Place the skewers on a lightly oiled baking sheet and broil or bake for 2-3 minutes per side, until the pineapple is lightly charred and the shrimp are opaque. If grilling, cook 2-3 minutes per side over high heat.
5. While the skewers cook, halve, pit and peel the avocado, then cut into cubes.
6. To make the pineapple-avocado salsa: Remove the pineapple from the skewers and cut into ½-inch cubes. In a medium bowl, combine the pineapple, avocado, jalapeño, red onion (to taste), the remaining lime juice, half of the cilantro and 1 tablespoon of olive oil. Season with salt and pepper and toss gently.
7. Fluff the cooked rice with a fork and stir in the remaining cilantro. Serve the shrimp and rice with a generous spoonful of the pineapple salsa on top. Enjoy!

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before marinating.

What can I substitute for Mexican oregano?

Regular oregano works, but the flavor will be less citrusy. You can add a pinch of lime zest to mimic the brightness.

Can I make the salsa ahead of time?

It’s best made fresh, but you can prep the ingredients in advance and combine just before serving to keep the avocado from browning.