Sip something fun this summer and relax with Portugal’s Casal Garcia wines. Fun enough for a gathering and versatile enough to pair with easy patio meals.
Try a simple and delicious recipe for grilled shrimp skewers layered with pineapple and chipotle and bursting with South American flavors perfectly paired with a Vinho Verde wine.
Juicy, sweet and tangy pineapple snuggled up with subtly spicy smokey shrimp, are so good together. Marinated, skewered, grilled and served with this refreshing Jicama Mango Slaw and a couple of effervescent glasses of Casal Garcia’s Vinho Verde – such a delicious, healthy and light summer meal.
Vinho Verde, if unfamiliar, hails from Portugal and translates literally to “green wine”, but I like to think of it instead as young spunky wine full of happy little bubbles. 
I really enjoy it in the hot summer months because of its lovely effervesce and fresh grassy flavor. To me it falls somewhere in-between a Sauv blanc and Champagne – dry and light and just slightly sparkling, perfect for a hot summer night.
Celebrate summer with a refreshing poke bowl video recipe that pairs perfectly with Casal Garcia’s crisp wines.
Smoky Chipotle-Lime Grilled Shrimp and Pineapple Skewers
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
Sweet pineapple and plump shrimp are marinated in a smoky chipotle-lime sauce and grilled until perfectly caramelized. These skewers are a fantastic combination of sweet, spicy, and savory.
Ingredients
- 1 pound (454g) large raw (peeled and deveined) shrimp (21-15 or 16-20 size)
- 1 pound (454g) pineapple chunks - cut to same thickness as shrimp (about 3/4 inch / 1.9cm thick)
- 3 tablespoons (44ml) olive oil
- 1 lime - 1/8 cup (30ml) lime juice and its zest
- 1 orange - 1/4 cup (59ml) orange juice
- 1 tablespoon (15ml) honey or maple
- 3 cloves rough chopped garlic
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) cumin
- 1/2 teaspoon (2.5ml) coriander
- 1/2 teaspoon (2.5ml) chili powder
- 1/2 teaspoon (2.5ml) chipotle powder (more for spicy or 1/2 of a canned chipotle chili in adobo sauce)
- Garnish - limes (cilantro,Jicama Mango Slaw)
Instructions
- Soak wooden skewers if using.
- Place shrimp in a bowl or resealable bag.
- Blend marinade ingredients (olive oil, lime juice and zest, orange juice, honey or maple, garlic, salt, cumin, coriander, chili powder, and chipotle powder) together in a blender until smooth.
- Pour marinade over shrimp and marinate for 30 minutes or overnight. Prepare pineapple chunks (about 3/4 inch / 1.9 cm thick).
- Preheat grill to medium heat.
- Drain the marinade from the bag or bowl into a small saucepan.
- Skewer shrimp and pineapple, alternating on skewers (Skewer pineapple the flat way so shrimp and pineapple are about the same width, and both lay flat on the grill). This should make 10-12 x 10 inch (25 cm) skewers.
- Bring the drained marinade to a quick simmer in the saucepan until it thickens and darkens slightly. Turn heat off and set aside.
- Grease the grill well.
- Lay the skewers on the grill, grilling each side for about 3 minutes, or until good grill marks develop and the shrimp is cooked but not overcooked.
- Place on a serving platter. Drizzle with the reduced marinade or lime juice.
- Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 4 minutes
- Category: Main Course
- Cuisine: Southwestern
Frequently Asked Questions
Can I substitute the chipotle for another spice?
Yes, you can use smoked paprika or cayenne pepper for a different flavor profile, but keep in mind the heat level may vary.
What type of shrimp should I use for this recipe?
Opt for large, peeled, and deveined shrimp for the best results, as they hold up well on the grill and pair nicely with the pineapple.
How long should I marinate the shrimp for optimal flavor?
Marinate the shrimp for at least 30 minutes to allow the flavors to penetrate, but no longer than 2 hours to prevent the shrimp from becoming mushy.
