Grilled Sriracha Shrimp Skewers and Pineapple, Corn & Avocado Salsa

Posted: Jul 21 2015

It's BBQSZN in the six and our girl Aleshia Pinto of Less With Bread shares her latest mouth-watering recipe!

 grilled sriracha shrimp recipe

It’s BBQSZN in the six, and what better way to enjoy hot afternoons and sangria filled evenings than with a super simple, super satisfying meal? Healthy and colourful, this dish is the perfect mixture of spicy, sweet, charred and cool – all of my favourite summer flavours and textures!

This recipe is easily scaled to feed a larger crowd. Grilling for a lot of people can be tough, but the shrimp can be prepped ahead of time and only take a few minutes to grill - presentation is a cinch, too. Making these into tacos for a party would be super fun - just add some salsa, sliced radishes and cojita as toppers and throw some corn tortillas on the grill.

grilled sriracha shrimp recipe

The best part about this dish is the melody of different flavours – grilling the pineapple caramelized the sugars, complimenting the lime juice, creamy avocado and fresh herbs. The fresh salsa is a nice cool down from the fiery shrimp. Shrimp is one of the quickest proteins to grill, only taking a few minutes on each side. Don’t forget to soak your skewers for at least 30 minutes before putting the shrimp on them and on the grill to avoid charring.

Sriracha Shrimp
1 bag of thawed, peeled and de-vined shrimp (if you need to buy them frozen you can quickly defrost them in a bowl of cold running water)
Juice of 1 lime
1 tablespoon melted coconut oil

1 tablespoon of chilli sauce (optional)
1 teaspoon grated ginger
1 tablespoon (more of less depending on how spicy you like it) of sriracha
fresh ground sea salt and pepper

grilled sriracha shrimp recipe

Grilled Pineapple and Avocado Salsa
1 section of peeled, cored pineapple, sliced into thick chunks
1 or 2 avocados , cut into chunks
½ red onion, finely chopped
3 cloves of garlic, finely chopped
2 cobs of corn
juice of 2 limes
dash of olive oil
fresh ground sea salt and pepper
handful of fresh cilantro and mint, chopped

1. for the shrimp, combine all ingredients including the shrimp in a bowl and toss to combine. Marinate for about an hour or more
2. Soak bamboo skewers in water while the shrimp are marinating.
3. Add the avocado, chopped herbs, lime, and garlic to a large bowl and let marinate
4. Fire up the bbq and let it get very hot. As the bbq heats, thread your shrimp onto the skewers.
4. Once the BBQ is ready, place shrimp, pineapple slices and corn onto the grill and close the lid. Let cook for about 3-4 minutes on each side.
5. Shrimp is done when the outside is charred and the inside is just cooked through (shrimp should have turned pink and opaque once cooked). Corn and pineapple are done when they are warmed and have sexy grill marks on them.
6. Remove everything from the grill. Cut corn from the cob, and chop the pineapple. Add to the avocado mixture. Place shrimp skewers on top of salsa and dig in!


Thank you Aleshia!!



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