Shrimp and prawns · 30 min
Grilled Shrimp & Pineapple Salad with Honey-Lime Dressing
- 30 min
- 2–6 servings
- 542 kcal / serving
A bright shrimp and pineapple salad with a honey-lime dressing, balanced by crisp cucumber and greens. It comes together quickly for a weeknight supper or a light lunch.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½English cucumber
- 1 clovegarlic
- ½lime
- ½ smallpineapple
- ¾ lbraw peeled shrimp, fresh or frozen
- 1 (5 oz) pkgspring mix (mixed greens)
- English cucumbers
- limes
- pineapples
From the pantry: black pepper, cayenne pepper, cumin, ground, garlic powder, honey, mayonnaise, salt, turmeric, ground, virgin coconut oil
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · metal or wooden skewers (optional) · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: shrimp
More dinner ideas: easy dinners · dinners for two
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Produce
- ½English cucumber
- 1 clovegarlic
- ½lime
- ½ smallpineapple
- 1 (5 oz) pkgspring mix (mixed greens)
- English cucumbers
- limes
- pineapples
Frozen
- ¾ lbraw peeled shrimp, fresh or frozen
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| English cucumber | ½ | 1 | 1 ½ |
| garlic | 1 clove | 2 cloves | 3 cloves |
| lime | ½ | 1 | |
| pineapple | ½ small | 1 small | |
| raw peeled shrimp, fresh or frozen | ¾ lb | 1 ½ lb | 2 ¼ lb |
| spring mix (mixed greens) | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| limes | 1 ½ | ||
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Soak wooden skewers in water if you plan to use them, while you prep the ingredients.
- Wash and dry all produce; if your greens are pre-washed, you can skip that step for them.
- Mince the garlic and transfer to a medium bowl, then juice the lime into the bowl.
- Whisk in mayonnaise, honey, salt, and pepper to form the dressing and set it aside.
- If using frozen shrimp, thaw in a colander under cold water and pat dry before proceeding.
- In a separate bowl, combine the spice mix and pineapple cubes; add the shrimp and toss to coat.
- Thread shrimp and pineapple onto skewers, or skip skewers and cook directly on the grill or skillet as you prefer, then preheat the cooking surface over medium-high heat.
- Once hot, oil the grill pan or skillet and cook the skewered shrimp and pineapple, turning until the shrimp are opaque and lightly charred, about 6 minutes.
Two tips
- You can prep the cucumber slices and greens ahead and assemble the salad just before serving.
- If you have leftovers, keep the dressing separate from the salad and store the shrimp and pineapple for another salad use.
Nutrition per serving
- Calories
- 542 kcal
- Protein
- 26 g
- Carbs
- 43 g
- Fat
- 32 g
- Fiber
- 4 g
- Sodium
- 1051 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.