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Grilled Shrimp With Pineapple Cucumber Salsa

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“Refreshing and full of flavor, this exotic recipe is a palate-pleaser.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 2 12 tablespoons seasoned rice wine vinegar, divided
  • 2 tablespoons frozen DOLE Pineapple Juice, thawed
  • 2 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
  • 1 cup peeled fresh DOLE Pineapple, 1/2-inch cubes
  • 1 cup peeled and seeded cucumber, 1/2-inch cubes
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon slivered of fresh mint
  • 1 tablespoon slivered fresh basil
  • 34-1 lb shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 (6 ounce) bag DOLE Tender Garden
  • 1 lime, quartered

Directions

  1. Mix 1 tablespoon vinegar and juice in a small bowl. Whisk in olive oil, and season with salt and pepper.
  2. Combine pineapple, cucumber, onion, and herbs in a medium bowl. Stir in remaining vinegar; gently toss to coat.
  3. Thread shrimp on skewers. Brush with olive oil and season with salt and pepper. Grill shrimp over medium heat, 1-2 minutes on each side, or until lightly charred and just cooked through.
  4. Arrange salad on plates. Divide shrimp between each salad. Top with pineapple cucumber salsa; drizzle with vinaigrette. Garnish each salad with a lime wedge.

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