This spicy Caribbean grilled shrimp recipe brings bold island flavors to your backyard grill. Marinated in a zesty blend of Caribbean spices, the shrimp are juicy, tender, and infused with vibrant flavors.
Grilling the shrimp on skewers makes them easy to turn evenly for that perfect char and smoky aroma.
The fresh tropical salsa with pineapple, mango, and bell peppers adds a sweet and refreshing contrast that complements the heat of the marinade.
Why You’ll Love This Recipe
- The marinade tenderizes and infuses the shrimp with a balanced blend of spice, citrus, and herbs.
- Grilling over medium-high heat ensures the shrimp cook quickly while developing a smoky char without drying out.
- Serving with tropical salsa adds a fresh, vibrant finish to the dish, balancing the spice with sweetness and acidity.
Spicy Caribbean Grilled Shrimp Skewers with Tropical Salsa
This Caribbean grilled shrimp recipe features shrimp marinated in vibrant spices, grilled to juicy perfection on skewers, and served with a fresh tropical salsa for a delicious, easy meal.
- Prep time
- 15 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 16 shrimp skewers (4 skewers with 4 shrimp each)
Ingredients
- 1 pound (450 g) large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons lime juice (about 1 lime)
- 2 garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- Salt and pepper, to taste
- 8 bamboo or metal skewers, soaked if bamboo
- For the Tropical Salsa:
- 1 cup pineapple, diced (~150 g)
- 1/2 cup mango, diced (~80 g)
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salt, to taste
Instructions
- Prepare the Marinade and Marinate Shrimp In a bowl, combine olive oil, lime juice, garlic, allspice, smoked paprika, cumin, cayenne pepper, thyme, salt, and pepper. Add the shrimp and toss to coat evenly. Cover and refrigerate for 10–15 minutes, no longer to prevent shrimp from becoming too firm.
- Prepare the Tropical Salsa Meanwhile, in a separate bowl, mix pineapple, mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Stir well and refrigerate until ready to serve.
- Skewer and Grill Shrimp Thread the marinated shrimp onto skewers, about 4 shrimp per skewer. Preheat the grill to medium-high heat (about 375–450°F or 190–232°C). Grill the shrimp skewers for 2–3 minutes per side, turning once, until shrimp are opaque, firm, and reach an internal temperature of 145°F (63°C).
- Serve Remove shrimp from grill and let rest for 2 minutes. Serve skewers immediately with the chilled tropical salsa on the side.
Helpful Tips
- Do not over-marinate shrimp; 10 to 15 minutes is sufficient to avoid a rubbery texture.
- Use metal skewers or soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Ensure the grill is properly preheated to get good color and prevent sticking.
- Shrimp cook quickly; watch for the color change to opaque and curling shape as cues for doneness.
Storage and Make-Ahead
Store leftover grilled shrimp and salsa separately in airtight containers in the refrigerator for up to 2 days.
Shrimp should be reheated gently to avoid overcooking or can be enjoyed cold.
Discard any leftovers not refrigerated within 2 hours after cooking.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, thaw frozen shrimp completely and pat dry before marinating and grilling to ensure even cooking and proper flavor absorption.
What can I substitute for fresh thyme if unavailable?
You can use dried thyme (use about one-third of the amount of fresh thyme) or substitute with oregano or a small pinch of dried basil for a different but complementary flavor.
How do I know when the shrimp are fully cooked?
Shrimp turn opaque, firm to the touch, and curl into a loose 'C' shape when done. Using a food thermometer, they should reach an internal temperature of 145°F (63°C).
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