Make summer grilling season complete with these Grilled Thai Shrimp and Pineapple Cucumber Salad. Sweet, spicy, easy, healthy, and wonderful!
Prep Time: 25mins
Cook Time: 5mins
Total Time: 30mins
For the Shrimp
2tablespoonsfresh lime juice(about 2 limes)
1/2teaspoonLee Kum Kee Chiu Chow Chili Oil
2tablespoonschopped fresh cilantro
1poundlarge shrimp,peeled and deveined, patted dry
For the Pineapple Cucumber Salad
2tablespoonsrice wine vinegar
1tablespoonsfresh lime juice(about 1 lime)
1/4teaspoonLee Kum Kee Chiu Chow Chili Oil
1 1/2cupsdiced fresh pineapple
1cupdiced seeded cucumber
1/2cupdiced red onion
1/4cupchopped fresh cilantro
1/4cupchopped roasted cashews
Preheat an outdoor grill to medium-high.
In a large bowl, whisk together the honey, lime juice, chili oil, and cilantro until smooth and combined. Add in the shrimp and toss to coat.
Thread shrimp onto metal skewers. Let sit at room temperature to marinate while you make the salad.
In another large bowl, whisk together the honey, rice wine vinegar, lime juice, chili oil, and salt. Add in the pineapple, cucumber, onion, and cilantro; toss to combine. Set aside.
Oil the grill grates. Place shrimp on the grill for 2-3 minutes, flip over and allow to cook for another 2 minutes, or until pale and pink.
Place shrimp on individual plates with some of the pineapple-cucumber salsa and sprinkle the cashews on top.
Serve right away and enjoy!
• If you like your food more spicy, add additional chili oil, or decrease the amount for less heat.• You can marinate the shrimp up to 30 minutes, but I wouldn’t recommend longer than that, since the acidity in the lime juice can start to break them down.• If you are using wooden skewers, make sure you soak them in water for at least 30 minutes so they don’t burn on the grill.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.