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Sunday dinner: Tropical shrimp kebabs with spicy fruit salsa

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Shrimp dinner with an island flavor

Shrimp never tasted so good. Grilled with veggies, coated with a tasty sauce and served with a fruit salsa, you'll be in for a fab meal.

Grilled shrimp is a summer specialty, and just a few extra touches can make it an extra-special meal. This Sunday dinner recipe for tropical shrimp kebabs with spicy fruit salsa is easy to make and super for summer dining.

Tropical shrimp kabobs with spicy fruit salsa

I added pineapple, green bell peppers and onions to the skewers along with the shrimp and then served them over rice. Now the fun part: a fruity and slightly spicy salsa to serve over the top.

Tropical shrimp kebabs with spicy fruit salsa recipe

Serves 4

Ingredients:

For the salsa

  • 3 cups seedless watermelon, diced
  • 1 mango, diced
  • 2 green onions, ends trimmed, diced
  • 3/4 jalapeño pepper, seeds and membrane removed, diced
  • 2 tablespoons olive oil
  • 1 lime, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

For the kebabs

  • 1/4 cup soy sauce
  • 3 tablespoons pineapple juice
  • 3 tablespoons honey
  • Juice from 1/2 a lime
  • 2-3 teaspoons hot sauce, more or less to taste
  • 1/4 teaspoon ground black pepper
  • 1 pound precooked, frozen shrimp, thawed
  • 2 green bell peppers, seeds and membrane removed, cut into chunks
  • 1 small white onion, cut into chunks
  • 1 (12 ounce) can pineapple chunks, drained, juice reserved

Directions:

For the salsa

  1. In a bowl, toss together all the ingredients to combine.
  2. Refrigerate until ready to use.

For the kebabs

  1. Lightly oil your grill grate before turning on the heat. Preheat the grill to medium-high.
  2. To a bowl, add the soy sauce, pineapple juice, honey, lime juice, hot sauce and black pepper. Mix well until combined. Taste, and adjust the seasoning as needed.
  3. Add the shrimp, bell peppers, onion and pineapple to skewers, alternating them as you go.
  4. Lay the kebabs on a baking sheet, and lightly brush them all over with the soy sauce mixture.
  5. When the grill is hot, add the kebabs, and cook for about 8 minutes, turning them a few times and brushing them with the soy sauce mixture.
  6. Remove from the heat. Gently remove the shrimp and vegetables from the skewers, and add them to a serving plate.
  7. Serve with rice and the salsa to spoon onto the shrimp and vegetables.

Get grilling with this recipe.

More Sunday dinner recipes

Cheesy shrimp and grits
Red Thai curry pulled pork tacos with slaw
Ranch chicken and bacon wraps

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