Grilled Lemon Shrimp with Pineapple Avocado Salsa and Cilantro Rice

Fire up the grill for a vibrant summer meal that brings together bright citrus, sweet charred fruit and creamy avocado. These lemon-marinated shrimp cook quickly over high heat, developing a lovely smoky char while staying tender and juicy.

Alongside, a fresh salsa made from grilled pineapple and ripe avocado adds a cool, creamy contrast. Fluffy rice tossed with cilantro rounds out the plate, making this a complete, colorful dish that’s perfect for warm-weather entertaining.

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Ingredients

1 lb large shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

2 lemons (juice and zest)View ingredient guideLike ingredientDislike ingredient

2 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 tsp saltView ingredient guideLike ingredientDislike ingredient

1/2 tsp black pepperView ingredient guideLike ingredientDislike ingredient

1 pineapple, peeled, cored, and cut into ringsView ingredient guideLike ingredientDislike ingredient

1 avocado, dicedView ingredient guideLike ingredientDislike ingredient

1/4 cup chopped fresh cilantroView ingredient guideLike ingredientDislike ingredient

1 cup white riceView ingredient guideLike ingredientDislike ingredient

2 cups waterView ingredient guideLike ingredientDislike ingredient

1 tbsp butterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the rice: In a small saucepan, bring 2 cups water to a boil. Add rice and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat, fluff with a fork and stir in butter and chopped cilantro. Keep warm.
2. Marinate the shrimp: In a bowl, combine lemon juice, lemon zest, olive oil, salt and pepper. Add shrimp and toss to coat. Let marinate for 10 minutes at room temperature.
3. Grill the pineapple: Preheat grill to medium-high heat. Grill pineapple rings for 3-4 minutes per side until char marks appear. Remove and let cool slightly, then dice into small cubes.
4. Make the salsa: In a medium bowl, combine diced grilled pineapple, diced avocado and a tablespoon of chopped cilantro. Season with a pinch of salt and pepper. Set aside.
5. Grill the shrimp: Thread shrimp onto skewers (or place directly on grill grates). Grill for 2-3 minutes per side until pink and opaque. Remove from grill.
6. Assemble plates: Spoon cilantro rice onto plates, top with grilled shrimp and serve with pineapple avocado salsa on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before marinating to ensure they grill properly.

Can I substitute the pineapple?

Mango or peaches work well in place of pineapple for a similar sweet-tart flavor.

How do I know when the shrimp are done?

Shrimp are cooked when they turn pink and opaque, usually 2-3 minutes per side. Avoid overcooking to keep them tender.