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Tropical Grilled Shrimp with Yogurt Dip

These tropical kebobs are marinated in orange juice and soy sauce with a kick of red pepper flakes and are finished with juicy pineapple and red peppers.
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Scewers
Author Kath Younger


  • 1 pound of large shrimp 20-24 shrimp per pound
  • 2 bell peppers
  • 1 pound pineapple about 2-3 cups of cubes
  • 1/2 cup orange juice
  • 1 tsp soy sauce
  • 1/4 tsp red pepper flakes
  • Juice of 1/2 a lime
  • 1 tsp honey
  • 16-20 skewers
  • For the yogurt sauce
  • 1 cup full-fat yogurt or greek yogurt
  • 2 tbsp cilantro chopped fine
  • 1 tbsp honey
  • Juice of 1/2 a lime
  • Pinch of kosher salt
  • Pinch of red pepper flakes or to taste


  • Combine OJ, soy sauce, red pepper flakes, lime and honey in a bowl and mix. Add peeled shrimp and marinate at least 30 minutes.
  • Soak skewers for a few minutes to prevent burning (if using wooden ones).
  • Cut bell peppers into slices.
  • Prepare pineapple into cubes.
  • Preheat grill.
  • Assemble double skewers by putting two skewers through one shrimp and threading on pineapple and red pepper, alternating until you are all out of ingredients.
  • Grill shrimp a few minutes per side - until opaque. Time will depend on how hot your grill is, but you'll need less time than you think or your shrimp will get rubbery.
  • For the yogurt sauce
  • Combine all ingredients and stir well.