Anastasia Rice April 11, 2026

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Grilled Shrimp with Yogurt Cilantro Salsa

Name: Grilled Shrimp with Yogurt Cilantro Salsa
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: American
Ingredients: 1 cup Low-Fat Plain Yogurt; 1/2 cup Coconut Milk; 1/2 cup Cilantro, chopped; 1/4 cup Mint, chopped; 1 Red Bell Pepper, diced; 1 Green Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 1/2 cup Cucumber, diced; 1 Jalapeño Pepper, diced; 1 inch Ginger, grated; 2 Garlic Cloves, minced; 1 tbsp Red Hot Sauce; 1 tsp Salt; 1 cup Pineapple Chunks in Unsweetened Juice; 1 lb Shrimp, shelled and deveined; 1 tsp Cajun Creole Seasoning; 2 cups Baby Spinach

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A bright evening breeze carries the scent of char and citrus, and the grill hisses as skewers of shrimp and pineapple turn golden, sending out a perfume of smoke and sweetness. This Grilled Shrimp with Yogurt Cilantro Salsa is one of those dishes that feels both celebratory and effortless, perfect for a relaxed weeknight dinner, an outdoor gathering, or a light, festive lunch. If you like the idea of vibrant, herb-forward sauces that cool the palate while the shrimp stay smoky and crisp, this recipe will become a favorite, and you can even pair it with other playful grilled centerpieces like a showstopping bone-in grilled dish for a full summer spread.

Why This Grilled Shrimp with Yogurt Cilantro Salsa Works

This recipe balances contrasts in the best way, pairing smoky, quickly grilled shrimp with a creamy, tangy salsa. The yogurt and coconut milk base keeps the salsa cooling and bright, while cilantro, mint, and jalapeño inject fresh, herbaceous heat. Pineapple brings a sweet acid lift that ties everything together.

Reasons to love it

Light but satisfying texture, with crisp shrimp and silky salsa.
Fast to prepare, ideal for weeknights or impromptu guests.
Colorful presentation, each plate looks as good as it tastes.
Flexible to pair with simple sides or a more elaborate summer spread.

What You’ll Need

The components here play clear roles, the yogurt and coconut milk give creaminess and body, the peppers, cilantro and mint deliver fresh brightness, and the pineapple and jalapeño add sweet and spicy counterpoints. You can tweak heat and herbs to taste, and the shrimp take on the seasoning quickly, so don’t over-marinate.

Low-Fat Plain Yogurt, Coconut Milk, Cilantro, Mint, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Cucumber, Jalapeño Pepper, Ginger, Garlic Cloves, Red Hot Sauce, Salt, Pineapple Chunks in Unsweetened Juice, Shrimp, Cajun Creole Seasoning, Baby Spinach

Note: All peppers are diced for texture in the salsa, and the pineapple is unsweetened to keep the flavors bright and clean. If you are planning a brunch-style menu, this vibrant salsa pairs well with bolder morning casseroles like a savory breakfast casserole.

How to Cook Grilled Shrimp with Yogurt Cilantro Salsa

To make the salsa, mix yogurt and coconut milk in a medium bowl until smooth. Reserve 1 tablespoon each of the cilantro and diced peppers for garnish at serving time. Use a whisk for a silky texture, and notice the pale green flecks as the herbs fold in.
Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeño, ginger, garlic, hot sauce and salt. The salsa should smell bright and herbal, with a faint floral heat from the jalapeño.
Mix in 1 tablespoon of the canned pineapple juice, refrigerate salsa until serving time. Yield: about 2 1/2 cups salsa. Chilling lets the flavors meld and the texture thicken slightly.
Thread 4 shrimp and 4 pineapple chunks on each skewer. Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side. The shrimp should sit snugly but not crowded, so each gets smoky contact with the grill.
Place on a heated grill and cook about 2 minutes each side or until nicely browned and shrimp is cooked. You will see the shrimp turn opaque and curl slightly, and the pineapple will caramelize at the edges.
To serve, divide spinach among serving plates and spoon about 1/2 cup salsa onto each plate. Sprinkle reserved cilantro leaves and diced peppers over salsa. Place shrimp skewer alongside salsa. The warm skewers contrast with the cool, creamy salsa, creating a satisfying balance of textures and temperatures.

Prep ~ 20 minutes, Cook ~ 8 minutes, Total ~ 28 minutes, Servings ~ 4, Kcal ~ 250 per serving

Make-Ahead and Prep Tips

You can do a lot of the work a day ahead without losing the bright finish this dish needs. Make the yogurt cilantro salsa up to 24 hours in advance, keeping it tightly covered in the fridge to preserve the fresh herb aroma. The flavors will deepen, and a quick stir before serving brings it back to life.

Peel and devein the shrimp the morning of, or up to one day ahead, keeping them cold in the fridge on a shallow tray. If you prefer, thread the skewers ahead of time and keep them covered and chilled, then season right before grilling to prevent drawing out juices. Cut the peppers, cucumber, and pineapple up to 24 hours ahead, stored in airtight containers, and reserve the tablespoon of cilantro and diced peppers for garnish just before plating.

How to Store Leftovers

Refrigerate
Store leftover salsa in an airtight container in the refrigerator for up to 3 days. The yogurt base may thin slightly as the flavors meld, give it a quick stir and a splash of coconut milk if you want to revive the texture. Keep leftover grilled shrimp in a separate airtight container for up to 2 days to preserve the best texture.

Freeze
This dish does not freeze well once combined because yogurt and coconut milk separate when frozen and thawed. If you plan to freeze components, freeze raw shrimp separately for up to 3 months, and thaw in the refrigerator before cooking. Fresh salsa should be refrigerated only.

Reheat
For best results, gently reheat shrimp in a warm oven at 300 F for 6 to 8 minutes, or briefly on a hot skillet for a minute per side, just until warm. Avoid long reheating, which makes shrimp rubbery. A freshness cue is the aroma, the salsa should smell bright and herbal, not sour, and the shrimp should have a mild, sweet seafood scent.

What Goes Well with Grilled Shrimp with Yogurt Cilantro Salsa

Coconut jasmine rice to echo the coconut milk in the salsa
Charred corn salad with lime and cotija cheese
Warm flatbreads or naan for scooping the salsa
A crisp iceberg or romaine wedge with a light vinaigrette
A simple mixed green salad with avocado and toasted seeds

Make It Your Own

Citrus swap
Exchange a little lime zest and juice for some of the pineapple juice to brighten the salsa further.

Heat control
Remove the seeds from the jalapeño to reduce heat, or swap for serrano if you want a sharper kick.

Herb variations
If cilantro is not your favorite, use a mix of parsley and basil to keep the salsa fresh and aromatic.

Protein flexibility
Try the same salsa over grilled chicken breast or skewered firm fish for a different take while preserving the bright sauce.

Vegan option
Substitute firm tofu or cauliflower steaks for shrimp, and use full-fat coconut yogurt to recreate the creaminess.

Add crunch
Stir in toasted pepitas or chopped macadamia nuts for a nutty contrast and a little crunch.

Sweetness balance
If your pineapple is very sweet, reduce the canned pineapple juice added to the salsa, or swap for fresh lime for more acidity.

Pro Tips for Best Results

Grill heat, aim for a high, direct heat so shrimp sear quickly without overcooking, the grill should be hot enough to give good color in 2 minutes per side.
Spacing, leave a small gap between shrimp on the skewer so heat circulates and you get even browning.
Resting, let cooked shrimp rest 2 minutes off heat before serving, they continue to firm up and stay juicy.
Knife skills, dice peppers and cucumber uniformly for an attractive salsa with consistent texture.
Color cue, shrimp are done when opaque and pink, overcooked shrimp become rubbery and dry.
Temperature target, if using a thermometer, shrimp are safe at 120 to 125 F for medium, 130 F for fully cooked and firm.

Frequently Asked Questions

What kind of shrimp works best for this recipe
Medium to large shrimp, shelled and deveined, work beautifully here because they cook quickly and handle skewering well. Choose wild or farmed according to preference, and aim for similar sizes for even cooking.

Can I use Greek yogurt instead of low fat plain yogurt
Yes, Greek yogurt will make the salsa thicker and tangier, and it is a fine swap if you prefer a richer texture. If the salsa becomes too thick, thin it with a splash of the pineapple juice or a little coconut milk.

How long can I make the salsa ahead of time
Make the salsa up to 24 hours in advance for best flavor, stored covered in the refrigerator. Any longer and the herbs start to lose their freshness, although the salsa will remain safe for up to 48 hours.

Can I grill the shrimp indoors on a grill pan
Absolutely, a heavy grill pan or cast iron skillet gives excellent char and control when the weather is poor. Heat the pan until very hot, then cook the skewers for the same short time, watching for quick browning.

Is there a non-spicy version for kids
Yes, omit the jalapeño or remove its seeds and membranes to reduce heat, and boost sweetness slightly with a touch more pineapple. You still get all the fresh herb flavor without the spice.

How do I keep shrimp from sticking to the grill
Oil the grates and lightly coat the shrimp with spray oil, and make sure the grill is fully preheated. Let the shrimp sear and release naturally before trying to turn them, this prevents tearing and sticking.

Final Thoughts

Grilled Shrimp with Yogurt Cilantro Salsa is one of those recipes you will reach for again and again, because it is fast, full of personality, and endlessly adaptable. The cool, herby salsa and smoky shrimp make a lively contrast that reads as both simple and sophisticated, perfect for sunny dinners at the table or casual cookouts. Give it a try soon, and enjoy the way a few fresh ingredients come together to make a memorable meal.

Grilled Shrimp with Yogurt Cilantro Salsa

Author: anastasia-rice
Total Time: 28 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

A vibrant dish pairing smoky grilled shrimp with a cooling yogurt cilantro salsa, perfect for outdoor gatherings or light lunches.

Instructions

Mix the yogurt and coconut milk in a medium bowl until smooth.
Reserve 1 tablespoon each of the cilantro and diced peppers for garnish.
Stir the remaining cilantro and peppers into the yogurt mixture along with the mint, cucumber, jalapeño, ginger, garlic, hot sauce, and salt.
Mix in 1 tablespoon of the canned pineapple juice and refrigerate the salsa until serving time.
Thread 4 shrimp and 4 pineapple chunks onto each skewer.
Spray with non-stick cooking spray and sprinkle with Cajun seasoning on each side.
Place on a heated grill and cook about 2 minutes each side or until browned and shrimp is opaque.
Serve by dividing spinach among plates and spooning about 1/2 cup of salsa onto each plate, topping with shrimp skewers.