Flavorful Grilled Shrimp Kebabs and Pineapple Salad Recipe
- 37 grams
- 5 grams
- 26 grams
- 13 grams
Note: These values represent one serving of four.
If you’re looking for a meal that embodies the taste of summer without packing on the calories, we’ve got you covered: This grilled shrimp kebabs and pineapple salad recipe provides ample protein, is low in calories, and tastes like a tropical vacation in your mouth. The marinade is inspired by nuoc cham, a Vietnamese sauce that’s tangy, briny, sweet, and sensational, elevating what would otherwise be a simple grilled meal.
Don’t be tempted to marinate the shrimp overnight, however. Fifteen minutes is all it takes for the flavor to penetrate, and the lime juice and fish sauce will actually “cook” the shrimp ceviche-style if left to marinate for an extended period of time.
Shrimp cooks quickly and easily absorbs the flavor of the marinade. But the benefits don’t stop there.
In addition to being a great source of protein, there are two key nutritional aspects of shrimp worth mentioning, says John Christie, registered dietitian and Tonal’s Director of Curriculum.
“Astaxanthin, a powerful nutrient which gives shrimp its reddish-pink hue, has 10x the antioxidant effects of those found in many fruits and vegetables, protecting against cell damage and the inflammation caused by the stresses of training and everyday life,” Christie says.
“Shrimp is also a great source of selenium, providing nearly 100 percent of your daily needs. Similar to astaxanthin, selenium is an antioxidant that works to help you recover from training by fighting inflammation and boosting your immune system.”
Then, there’s the pineapple salad, which features pineapple, cabbage, and greens to add heft and keep you full.
“Pineapple is a fiber-rich, low-calorie fruit, which has a number of benefits beyond its sweet taste and colorful contributions to this dish,” Christie explains. “Pineapple contains bromelain, an enzyme that breaks down proteins and helps with digestion of the great nutrients in this dish.”
And if that isn’t enough, the cabbage in the salad also has benefits for your training.
“Cabbage provides a satisfying source of fiber and hydration within its leaves and with this dish, the combination of cabbage, salad greens, and pineapple partners vitamin K and manganese to boost your circulatory function and wound repair,” Christie says.
Try this dish as an addition to your grilling repertoire and feel good knowing this delicious meal supports your fitness journey.
- 1/2 cup freshly squeezed lime juice (from about 3-4 limes)
- 3 tablespoons fish sauce
- 2 tablespoons coconut sugar or dark brown sugar
- 2 large garlic cloves, minced
- 1-2 Thai chile peppers, sliced into thin rounds
- 4 tablespoons chopped cilantro leaves, divided
- 4 tablespoons chopped mint, divided
- 1 pound raw jumbo shrimp, peeled and deveined
- 1 whole pineapple
- 2 tablespoons olive oil, divided
- 6 ounces (about 3 cups) shredded Savoy cabbage
- 3 cups salad greens
- 3 mini cucumbers, sliced into thin rounds
- 1 cup cashews
If using wooden BBQ skewers, soak in water for 1 hour prior to grilling.
Preheat a grill (gas, charcoal, or wood) to medium-high heat, about 450-500 degrees F.
Whisk the lime juice, fish sauce, coconut sugar, garlic, and Thai chiles together in a large measuring cup. You should have about 1 cup liquid.
Pour half the liquid into a bowl and add 2 tablespoons each of cilantro and mint. Reserve the remaining liquid and herbs for the salad dressing.
Add the shrimp and toss to coat. Marinate for 15 minutes, tossing once or twice.
While the shrimp marinate, prep the pineapple: Slice off the top and bottom ends of the fruit, then run a knife down the sides of the pineapple to remove the rind.
Cut the peeled pineapple into 6 wedges, then slice the tough inner core off each wedge.
Place the pineapple wedges on a sheet pan.
Thread the marinated shrimp onto about 6 skewers (the number of skewers may vary based on the length of your skewers) and place on a separate sheet pan.
Brush the shrimp and pineapple with 1 tablespoon of olive oil.
Grill the shrimp and pineapple for about 3 to 4 minutes per side, until the shrimp are pink and firm and char marks appear on the pineapple.
Assemble the salad: Chop the pineapple into bite-size pieces and toss with the cabbage, salad greens, cucumbers and cashews.
Whisk the remaining 1 tablespoon of olive oil into the reserved liquid that was not used to marinate the shrimp and toss well with the salad. Whisk in the remaining 2 tablespoons each of cilantro and mint.
Toss the dressing with the salad. Serve immediately with the grilled shrimp.