If you’re craving something vibrant, fresh, and packed with layers of flavor that dance on your tongue, this Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe is your next kitchen adventure. Juicy shrimp marinated in tangy lime and fish sauce, grilled to smoky perfection, and paired with a crisp, sweet, and slightly spicy pineapple cucumber salad create a dish that’s as stunning to the eyes as it is delightful to the palate. It’s an absolute celebration of textures and tastes, bringing a little sunshine to your table no matter the season.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret to delivering the authentic flavors of this dish. Each component adds a unique note — from the bright acidity of lime juice to the sweet crunch of fresh pineapple, ensuring your Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe bursts with balance and freshness.
- 1 lb large shrimp, peeled and deveined, tails on: Using large shrimp with tails keeps them juicy and makes them easy to handle on the grill.
- 3 tablespoons fresh lime juice: Adds vibrant acidity and brightness that lifts the entire dish.
- 2 tablespoons brown sugar: Provides a touch of sweetness to balance the tangy and savory flavors perfectly.
- 2 tablespoons fish sauce: Brings a deep umami punch that’s essential to Thai-inspired dishes.
- 1 clove garlic, minced: Infuses a subtle aromatic hint to the marinade.
- 1/4 teaspoon red pepper flakes (optional): Adds gentle heat for those who love a little kick.
- 1 1/2 cups fresh pineapple, diced: Sweet and juicy, pineapple is the star that refreshes the palate.
- 1 1/2 cups English cucumber, diced: Offers crispness and coolness that contrast beautifully with grilled shrimp.
- 1/4 cup red onion, finely chopped: Adds a mild pungency and textural dimension.
- 2 tablespoons fresh cilantro, chopped: Provides that fresh, herbaceous note classic in Thai cuisine.
- 1 tablespoon fresh mint, chopped (optional): Adds a cool herbal brightness that elevates the salad.
- 1 tablespoon lime juice: Extra acidity to brighten the salad components.
- 1 teaspoon brown sugar: Just enough sweetness to balance tartness in the salad.
- Pinch of salt: Enhances all the flavors, bringing harmony to the salad.
How to Make Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
Step 1: Marinate the Shrimp
Start by whisking together fresh lime juice, brown sugar, fish sauce, minced garlic, and red pepper flakes in a bowl to create an irresistible marinade. Toss the peeled and deveined shrimp in this mixture, ensuring every piece gets coated in those bold flavors. Pop it in the fridge to soak up all that goodness for at least 15 minutes, or up to 30 if you have the time. This step is where the magic starts — the marinade tenderizes while infusing the shrimp with bright, tangy, and savory notes that will shine when grilled.
Step 2: Prepare the Salad
While your shrimp soaks up that marinade, mingle together the diced pineapple, cucumber, red onion, cilantro, and fresh mint in a bowl. Drizzle with lime juice and sprinkle in brown sugar plus a pinch of salt, then toss everything gently. This salad is a refreshing burst of sweetness, crunch, and herbal brightness — the perfect companion to the warm, smoky shrimp. Taking a moment to balance flavors here ensures every bite feels light, fresh, and wonderfully complex.
Step 3: Grill the Shrimp
Fire up your grill or a grill pan to medium-high heat — this is where those marinated shrimp will earn their signature char. If using wooden skewers, remember to soak them first to avoid burning. Thread the shrimp onto your skewers and lay them on the hot surface. Grill for 2 to 3 minutes per side until the shrimp turn opaque with enticing grill marks and just a hint of char. The grilling imparts smoky complexity while locking in juices, making every bite tender and flavorful.
Step 4: Serve and Enjoy
Now for the best part: plating. Serve the warm grilled shrimp atop or beside the bright pineapple cucumber salad. A little extra cilantro or a squeeze of fresh lime over the top adds freshness and visual appeal. This Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe is ready to wow your guests or satisfy your solo cravings with a perfect balance of smoky, sweet, tangy, and crunchy sensations.
How to Serve Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
Garnishes
Adding garnishes like extra fresh cilantro leaves or thinly sliced red chili peppers can elevate the dish’s aromatic profile and welcome just a touch more color and heat. Lime wedges on the side invite guests to add an extra burst of citrus zing to suit their taste buds perfectly.
Side Dishes
This flavorful shrimp and salad combination pairs beautifully with steamed jasmine rice or coconut rice, which soak up any leftover juices, creating a satisfying meal. For a lighter option, serve with a side of simple grilled vegetables or a delicate green salad to keep the meal refreshing and balanced.
Creative Ways to Present
If you want to impress with presentation, serve the shrimp on skewers laid across a bed of the pineapple cucumber salad in a vibrant, large platter. Alternatively, use small individual bowls or lettuce cups for a fun, hand-held appetizer-style experience. These presentations highlight the colors and textures, making the dish as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the grilled shrimp and pineapple cucumber salad separately in airtight containers in the refrigerator. The shrimp stays best when kept cool and dry, while the salad maintains its crispness longer without being mixed with the cooked shrimp.
Freezing
While freezing shrimp is possible, it’s best to freeze raw, marinated shrimp before grilling to preserve texture and flavor. The pineapple cucumber salad does not freeze well due to the fresh, watery vegetables, so plan to enjoy it fresh or store it refrigerated for up to 24 hours.
Reheating
To reheat leftover grilled shrimp, warm gently in a skillet over low heat for just a minute or two to avoid overcooking. Serve alongside a freshly tossed pineapple cucumber salad for the best flavor contrast.
FAQs
Can I use frozen shrimp for this Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe?
Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to allow the flavors to soak in properly and to prevent steaming rather than grilling.
What can I substitute for fish sauce if I’m allergic?
A great alternative is soy sauce or tamari, though it won’t be as deeply savory. You can also add a small splash of Worcestershire sauce for an umami boost, keeping in mind flavor differences.
Is this recipe spicy?
It can be, depending on whether you use the red pepper flakes. They are optional and can be adjusted to your heat preference, making this dish friendly to both mild and spicy palates.
Can I prepare the salad ahead of time?
You can prepare the pineapple cucumber salad a few hours ahead and keep it refrigerated. Just give it a quick gentle toss before serving to refresh the textures and flavors.
What if I don’t have a grill?
No worries! You can use a grill pan on your stovetop to get those lovely grill marks and smoky flavor. Just make sure it’s hot and cook the shrimp the same way as you would on an outdoor grill.
Final Thoughts
This Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe is an absolute crowd-pleaser that brings the taste of vibrant Thai street food right into your home kitchen. Its lively balance of smoky shrimp and refreshing fruity salad makes it a dish you’ll want to make time and again. Give it a go—you’ll be delighting your taste buds and impressing your friends in no time!
Print
Grilled Thai Shrimp with Pineapple Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
This vibrant Grilled Thai Shrimp with Pineapple Cucumber Salad is a refreshing and flavorful dish that combines succulent, marinated shrimp grilled to perfection with a crisp, tangy salad featuring fresh pineapple, cucumber, and herbs. Perfect for a light lunch or dinner, this recipe offers a delightful balance of sweet, savory, and spicy flavors, inspired by Thai cuisine.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined, tails on
- 3 tablespoons fresh lime juice
- 2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Pineapple Cucumber Salad
- 1 1/2 cups fresh pineapple, diced
- 1 1/2 cups English cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- Pinch of salt
Instructions
- Marinate the Shrimp: In a bowl, whisk together lime juice, brown sugar, fish sauce, minced garlic, and red pepper flakes to create a flavorful marinade. Add the peeled and deveined shrimp, tossing well to coat them evenly. Cover and refrigerate for 15 to 30 minutes to let the flavors infuse.
- Prepare the Salad: While the shrimp marinates, combine the diced pineapple, diced English cucumber, finely chopped red onion, chopped cilantro, and chopped mint in a mixing bowl. Add lime juice, brown sugar, and a pinch of salt. Toss gently to mix all ingredients well. Set aside to allow the flavors to meld.
- Grill the Shrimp: Preheat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto soaked wooden or metal skewers to keep them secure while grilling. Place the skewers on the grill and cook for 2 to 3 minutes per side, or until the shrimp turn opaque and develop slight char marks. Remove from grill and let them rest briefly.
- Serve and Enjoy: Arrange the grilled shrimp over or alongside the pineapple cucumber salad on serving plates. Garnish with extra fresh cilantro leaves or lime wedges if desired. Serve immediately for a fresh, flavorful meal.
Notes
- Soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.
- Adjust the amount of red pepper flakes according to your preferred spice level or omit for no heat.
- For a gluten-free option, confirm that the fish sauce used does not contain gluten.
- This dish pairs well with steamed jasmine rice for a more substantial meal.
- Leftover salad can be refrigerated up to 1 day but is best served fresh.
