Why You’ll Love This Recipe

I love this recipe because it’s vibrant, fresh, and incredibly easy to throw together. The marinade comes together in seconds, and the grill does most of the work. The shrimp are tender and full of flavor, the pineapple gets caramelized and sweet, and the veggies add crunch and color. It’s naturally gluten-free, low-carb, and pairs well with rice, salads, or just on its own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Marinade:

Fresh cilantro (chopped)
Lime juice and zest
Olive oil
Garlic (minced)
Honey or agave (optional, for a touch of sweetness)
Salt and pepper

For the Skewers:

Raw shrimp (peeled and deveined)
Red bell pepper
Yellow bell pepper
Red onion
Zucchini or summer squash
Fresh pineapple (cubed)
Wooden or metal skewers

Directions

I soak wooden skewers in water for 30 minutes if using them to prevent burning.
I mix the marinade ingredients—cilantro, lime juice and zest, olive oil, garlic, honey, salt, and pepper—in a bowl.
I toss the shrimp in the marinade and let them sit for 15–20 minutes while I prep the veggies and pineapple.
I chop the vegetables and pineapple into bite-sized pieces and set them aside.
I thread the shrimp, veggies, and pineapple onto the skewers, alternating for color and balance.
I preheat the grill or grill pan over medium-high heat and lightly oil the grates.
I grill the skewers for about 2–3 minutes per side, or until the shrimp are pink and opaque and the veggies are lightly charred.
I serve the skewers warm with extra lime wedges and a sprinkle of fresh cilantro.

Servings and timing

This recipe serves 4 and takes about 15 minutes to prep and 10 minutes to grill. Dinner is ready in just 25 minutes.

Variations

Sometimes I add cherry tomatoes or mushrooms to the skewers for even more variety. I’ve also swapped the shrimp for chunks of chicken or tofu for different dietary preferences. For a spicier version, I mix a bit of chili powder or cayenne into the marinade. If I want a sauce on the side, I serve it with avocado crema or garlic-lime aioli.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm the skewers on a grill pan or in a skillet over medium heat until just heated through. I avoid microwaving shrimp, as it can make them rubbery.

FAQs

Can I make the skewers ahead of time?

Yes, I assemble them a few hours in advance and keep them in the fridge until ready to grill. I just make sure not to over-marinate the shrimp so they don’t become mushy.

What kind of shrimp should I use?

I use large raw shrimp (16/20 or 21/25 count), peeled and deveined. Frozen shrimp works too—I thaw and pat them dry before marinating.

Can I cook these without a grill?

Yes, I use a grill pan or even roast them under the broiler on high for 6–8 minutes, flipping halfway through.

Can I use bottled lime juice?

Fresh lime juice gives the best flavor, but bottled works if I’m in a pinch. I always use zest from a fresh lime for brightness.

Do I need to peel the pineapple?

Yes, I peel, core, and cube the pineapple before threading. Fresh pineapple gives the best texture and caramelization.

Conclusion

Cilantro-Lime Shrimp & Veggie-Pineapple Skewers are a quick, flavorful, and feel-good meal that brings the taste of summer to my plate. The combination of tangy marinade, juicy shrimp, and charred-sweet pineapple is unbeatable. Whether I’m grilling for guests or just craving something light and delicious, this dish always delivers with minimal effort and maximum flavor.