Grilled Spicy Shrimp Cups with Pineapple Aioli #SundaySupper

Grilled Spicy Shrimp Cups with Pineapple Aioli #SundaySupper

Appetizers & Beverages | August 2, 2015 | By

I just love these little shrimp cups. The only bad thing I can say about them is that they disappear SO QUICKLY! Sometimes all capital letters are absolutely necessary and this is precisely the time. Appetizers are my favorite way to eat. Not only are these Grilled Spicy Shrimp Cups with Pineapple Aioli mouth-wateringly delicious, but there’s no messy look to them like you may see with a layered dip after the second or third dipper ~ broken chips ~ pooled liquid. One bite and you’ll agree you will need them at your next get together. . .and the next. . .and the next.

These Grilled Spicy Shrimp Cups with Pineapple Aioli are super fast to make and with this easy to follow recipe, you’ll be munching in no time. Spicy shrimp meets sweet/tangy pineapple aioli meets scooped tortilla chip crunch equals where-have-you-been-all-my-life-appetizer.

Grilled Spicy Shrimp Cups with Pineapple Aioli #SundaySupper

Seasoned up and grilled quickly. . .

BLOG-pool app 7

The scoop-type chip and the aioli..

Grilled Spicy Shrimp Cups with Pineapple Aioli #SundaySupper

Grilled Spicy Shrimp Cups with Pineapple Aioli #SundaySupper

You’ll want a whole platter!

Grilled Spicy Shrimp with Pineapple Aioli #SundaySupper
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  1. 1 pound 21-25 size shrimp
  2. 1/4 C olive oil
  3. 1/2 T garlic powder
  4. 1 T black pepper
  5. 1 T sea salt
  6. 1 teaspoon cumin
  7. 1 teaspoon paprika
  8. 1 teaspoon chili powder
  9. Juice from half of a lime
  1. 1/2 C mayonnaise (full fat or light, your choice)
  2. 1/2 C crushed pineapple, drained
  3. Juice from 1" lime wedge
  4. 1 T fresh minced cilantro + extra for garnish
  5. 1 T honey
  6. 1 teaspoon soy sauce
  7. 1/4 teaspoon garlic powder
  1. Mix aioli ingredients together in a bowl. Cover and refrigerate while you make the shrimp. Can also be made the day before.
  2. Mix marinade ingredients in large zip-lock bag. Add shrimp and marinate 5-10 minutes in the refrigerator.
  3. On a pre-heated grill (approx. 350 degrees), grill the shrimp approximately 3-5 minutes per side.
  4. NOTE: A grill basket is recommended if you have one. They can also be skewered and grilled.
  5. After grilling, allow the shrimp to cool slightly, to room temperature and begin assembly.
  1. Lay the tortilla scoop chips on your plate or serving platter.
  2. Place a dollop of Pineapple Aioli into the chip.
  3. Gently top each with a spicy shrimp.
  4. Garnish with minced cilantro.

Check out the extraordinary recipes below for your next pool party all from the Sunday Supper family:
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  1. Leave a Reply

    August 2, 2015

    Definitely my kind of appetizer and love the spicy kick to the shrimp.

    • Leave a Reply

      August 2, 2015

      Ha! Are you kidding — that’s a great sign!! Thanks so much!

  2. Leave a Reply

    Terri Oliver Steffes
    August 2, 2015

    Ok, am I in love or what??? This sounds delish and I know people will love the one bit goodness of this. I might have to make shrimp kabobs with your recipe with the aioli as a dipping sauce. Delish.

    • Leave a Reply

      August 2, 2015

      Thank you so much for your kind words! Never thought of kabobs and dipping sauce – great idea!!

  3. Leave a Reply

    Family Foodie
    August 3, 2015

    So excited to have you join the #SundaySupper family and I love this fantastic recipe!

    • Leave a Reply

      August 3, 2015

      Thank you!! I’m thrilled to be part of such a supportive #SundaySupper family!

    • Leave a Reply

      August 3, 2015

      Thank you so much — I hope you do! 🙂

  4. Leave a Reply

    August 3, 2015

    Oh, gosh, your spicy shrimp sounds marvelous—and with pineapple aioli for an appetizer is a brilliant idea!!

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