Photo of Jerk Shrimp with Gingery Pineapple Salsa by WW

Jerk Shrimp with Gingery Pineapple Salsa

6 - 7
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
Broiling these bold-flavored shrimp skewers means dinner is on the table in about 15 minutes. Using the broiler and canned pineapple allows you to prepare this easy entrée year-round, but you can of course use fresh pineapple when it’s season. To keep the shrimp from turning on the skewers, you can thread each shrimp through 2 skewers placed about 3/4 inch apart. When purchasing fresh ginger, look for firm roots that feel heavy for their size. There might be a rough, dried patch on the ginger where a piece cut or broken off. Those are fine but if the entire root is shriveled or dried, don’t purchase it.


Crushed pineapple canned in juice

20 oz, drained

Uncooked red onion(s)

2 Tbsp, chopped, minced


2 Tbsp, fresh, chopped

Fresh lime juice

2 Tbsp

Ginger root

1 Tbsp, fresh, peeled and grated

Jalapeño pepper(s)

1 small, seeded and minced


1 tsp

Uncooked shrimp

1 pound(s), peeled and deveined, tails left on if desired

Jerk seasoning

1 Tbsp

Canola oil

2 tsp


  1. To make the salsa, stir together the pineapple, onion, cilantro, lime juice, ginger, jalapeño, and honey in a serving bowl.
  2. Spray the broiler rack with nonstick spray and preheat the broiler.
  3. Toss together the shrimp, jerk seasoning, and oil in a medium bowl until coated evenly. Thread about 7 shrimp on each of 4 (10- to 12-inch) metal skewers. Place the skewers on the broiler rack and broil 5 inches from the heat until the shrimp are just opaque in the center, about 3 minutes on each side. Serve with the salsa.
  4. Yields 1 skewer and 1/2 cup salsa per serving.