Sweet, juicy chunks of fresh fruit and a citrusy, herbaceous marinade lend brightness and balance to succulent seafood in this casual yet impressive recipe. Lots of side dishes will shine alongside these flavor-forward skewers—try corn on the cob, potato salad, mixed greens, grilled veggies, orzo, and more.
Yield: 6 to 8 servings
Active Time: 20 minutes
Total Time: 50 minutes
For the marinade:
Zest and juice of 1 lime
2 tablespoons Thrive Market Organic White Miso Paste
¼ cup liquid coconut oil
¼ cup parsley leaves, coarsely chopped
¼ cup cilantro leaves, coarsely chopped
1 tablespoon Thrive Market Organic Tamari Gluten-Free Soy Sauce
½ teaspoon sea salt
½ teaspoon crushed red pepper flakes
For the sauce:
1 cup Thrive Market Coconut Oil Mayonnaise
¼ cup sriracha
For the tuna skewers:
½ pound ahi tuna, cut into 1 ½ inch cubes
2 firm peaches, pitted and cut into wedges
For the shrimp skewers:
½ pound shrimp (16/20), peeled and deveined
¼ pineapple, cut into triangles
Extra lime wedges
Thrive Market Organic Sesame Seeds
Special equipment: Stainless steel grilling skewers
Make the marinade:
Whisk all marinade ingredients in a medium bowl.
Make the sauce:
While the skewers rest, whisk mayo and sriracha in a small bowl. (This can be made 1 day ahead and refrigerated until ready to use.)
Make the skewers:
Divide ahi tuna and peach slices onto 3 or 4 skewers, then divide shrimp and pineapple chunks onto 3 or 4 more skewers; set in a baking dish and pour the marinade on top; let sit 10 minutes.
Heat a grill pan on medium-high heat. Add skewers and grill 2 to 4 minutes per side; flipping until all sides are cooked. Drizzle sauce over skewers and serve with extra lime and a sprinkle of sesame seeds.
Recipe credit: Angela Gaines
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