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SHRIMP: Spiced Pineapple Grilled Shrimp

Main Courses

From our friend, Rebekah Fedrowitz, MHN
Holistic Nutrition Consultant and Food Blogger


  • 2 pounds jumbo (21-25 count) or extra-large (26-30 count) shrimp, deveined, peeled with tail on
  • 1/4 cup Cilantro & Roasted Onion Olive Oil
  • 1/4 cup Pineapple Balsamic
  • 1/4 teaspoon ground tumeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fine ground pepper
  • 10/12 wooden skewers - soaked in water


  1. In medium bowl, combine olive oil, balsamic vinegar, and spice. Stir to combine and then toss shrimp until coated. Cover and refrigerate to marinate.
  2. After shrimp has marinated at least 30 minutes, thread about three shrimp (through top and tail, leaving shrimp curled) onto each skewer, without leaving space between shrimp.
  3. Preheats grill to medium-high heat. Lightly oil grill rack. Grill shrimp abount 2-3 minutes, turning once, or until cooked through and pink. Serve immediately.