Pineapple Garlic Sweet Chili Shrimp Recipes

PINEAPPLE GARLIC SWEET CHILI SHRIMP

Steps:

• In a medium bowl combine the sriracha sauce, soy sauce, honey, garlic, and pineapple juice.
• Add the peeled shrimp to the marinade and stir to coat.
• Heat the olive oil in a large skillet over medium heat.
• Add the shrimp along with the marinade and cook for 3-5 minutes, just until shrimp is opaque.
• Use a slotted spoon to remove the shrimp to a plate, leaving the sauce in the pan.
• In a small bowl stir together the cornstarch and cold water.
• Add the cornstarch mixture to the saucepan and simmer until thickened.
• Turn off the heat and add the shrimp back to the pan along with the pineapple chunks. Stir to combine.
• Serve with green onions and rice if desired.

WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE

Steps:

• Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
• Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
• Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp.

SPICY PINEAPPLE SHRIMP BY BIEN TASTY RECIPE BY TASTY

Steps:

• Remove the stems, seeds, and veins from the the guajillo and the chile de arbol peppers. Soak in the hot water in a medium bowl for 10 minutes.
• Cut the pineapple in half lengthwise and carefully remove the flesh, forming two deep dishes. Separate the fruit from the core and discard the core.
• Drain the guajillo and chile de arbol peppers, reserving ¼ cup (60 ml) of soaking liquid, and place in a food processor. Add the onion, garlic, chipotle, ketchup, water used to soak the peppers, vinegar, salt, and pepper, and pulse until fully blended.
• Strain the sauce through a fine mesh sieve.
• Heat the butter and oil in a medium pan over medium heat. Add the onion and garlic, and fry for 3 minutes, until the onion is translucent.
• Add the tomato and the reserved pineapple, cover, and cook for 3 minutes.
• Add the shrimp, stir well, cover, and cook for 2 minutes, or until the shrimp turns pink.
• Add the sauce and cook for about 5 minutes, until it thickens.
• Serve the shrimp in the pineapple halves and top with fresh cilantro.
• Enjoy!

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• Cook rice according to package directions. Stir in beans; cover and keep warm., While rice cooks, heat oil in a large skillet over medium-high heat. Saute onion until tender, 3-4 minutes. Stir in pineapple juice, brown sugar and chili sauce; bring to a boil. Cook, uncovered, on high until liquid is reduced to 1/2 cup, 10-12 minutes., For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper., Once sauce has reduced, stir in shrimp and return just to a boil. Reduce heat; simmer, uncovered, until shrimp turns pink, 2-3 minutes. Serve with rice mixture and salsa.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

SHEET-PAN SHRIMP FAJITAS

Steps:

• Preheat oven to 425°. In a large bowl, combine shrimp, peppers, onion and garlic. Drizzle with oil; sprinkle with chili powder, cumin and salt. Toss to coat. Spread evenly between 2 greased 15x10x1-in. baking pans., Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler., Broil shrimp mixture, 1 pan at a time, 3-4 in. from heat until vegetables are lightly browned and shrimp turn pink, 4-5 minutes. Serve in tortillas with toppings as desired.

FRESH PINEAPPLE AND SHRIMP SKILLET

Steps:

• Mix cornstarch, pineapple juice, dressing and crushed pepper until blended.
• Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok.
• Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through.
• Serve shrimp mixture over rice; sprinkle with nuts.

PINEAPPLE-SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
• Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
• Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
• Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
• Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
• Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.