Shrimp And Pineapple Party Dip Recipes

EASY COCONUT SHRIMP (RED LOBSTER RECIPE)

Easy Coconut Shrimp (Red Lobster Recipe) image

A healthier version of Red Lobster's Coconut Shrimp Recipe that is made with unsweetened shredded coconut, Panko bread crumbs, and then lightly pan-fried in coconut oil. Serve them with an easy pineapple and yogurt dipping sauce for dinner or in tacos for a quick lunch!

Provided by London Brazil

Time 45m

Number Of Ingredients 16

Ingredients

1 lb. shrimp (peeled and deveined, tails on or off)
⅓ cup flour (gluten free 1-to-1 blend)
½ tsp. paprika
¾ tsp. salt (divided)
¼ tsp. black pepper
1 large egg
1 Tbsp. milk (almond or cashew)
¾ cup unsweetened coconut (finely shredded)
½ cup Panko bread crumbs (gluten-free)
¼ - ½ cup coconut oil
⅓ cup yogurt (plain, Greek, or dairy-free)
¼ cup crushed pineapple (canned, drained)
2 Tbsp. unsweetened coconut (finely shredded)
2 tsp. sugar (or coconut sugar)
⅛ - ¼ salt (to taste)
See this recipe in Healthy Meal Plan #2

Steps:

Place shrimp into a large bowl and add flour, paprika, ½ tsp. salt, and pepper. Toss until coated.
Whisk together egg and milk in a medium-sized shallow bowl.
Place shredded coconut, Panko breadcrumbs, and ¼ teaspoon of salt in a second, medium-sized, shallow bowl. Toss to combine.
Remove flour-coated shrimp from the bowl and dip in egg bowl. Let excess egg run off and then coat completely in shredded coconut/panko breadcrumbs. Place on a baking sheet or plate and repeat with remaining shrimp.
Add 1-2 tablespoons of coconut oil to a large non-stick or stainless steel skillet over medium heat.
Cook 5-6 shrimp for two minutes on each side, or until shrimp are done cooking. (You'll know this when they start to curl up!) Remove cooked shrimp and place on a paper towel to drain excess oil. Repeat this step with remaining shrimp.

Nutrition Facts : Calories 303 kcal, Carbohydrate 12 g, Protein 19 g, Fat 20 g, SaturatedFat 16 g, Cholesterol 223 mg, Sodium 882 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

PINEAPPLE SHRIMP SPREAD

Pineapple Shrimp Spread image

My aunt used to bring this dish to family gatherings. It brings back childhood memories for me. Today, it's my go-to appetizer for celebrating with others. -Jodi Tompkins, Eldon, Missouri

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 cup chopped cooked peeled shrimp
1/2 cup unsweetened crushed pineapple, drained
1/2 cup reduced-fat mayonnaise
1/4 cup chopped pecans
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
Celery sticks and/or crackers

Steps:

In a small bowl, combine the first nine ingredients. Chill until serving. Serve with celery sticks and/or crackers.

Nutrition Facts : Calories 70 calories, Fat 5g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 197mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.

SAVORY CREAM CHEESE AND PINEAPPLE PARTY DIP

Savory Cream Cheese and Pineapple Party Dip image

This is one of my "back pocket" recipes for a quick and tasty party dip. I've had people ask me if it is chicken salad, because the pineapple adds a texture that is similar to shredded chicken, and the savory ingredients mask the pineapple flavor. It's perfect for a little bite before a meal or a satisfying afternoon snack on your favorite crackers. If you like, you can sneak in some vegetables, and serve it on celery sticks, or those little tri-color mini bell peppers, cut in half.

Provided by Bibi

Time 10m

Yield 16

Number Of Ingredients 6

Ingredients

2 (8 ounce) packages cream cheese, softened
1 (8 ounce) can canned crushed pineapple, drained
1 cup chopped pecans
½ cup chopped green bell pepper
2 tablespoons chopped green onion
1 teaspoon salt, or to taste

Steps:

Combine cream cheese, crushed pineapple, pecans. bell pepper, most of the green onion, and salt in a bowl, reserving some of the green onion tops for garnish.
Serve immediately if desired with reserved green onions sprinkled over, or cover with plastic wrap and refrigerate until ready to serve.

Nutrition Facts : Calories 154.4 calories, Carbohydrate 4.2 g, Cholesterol 30.8 mg, Fat 14.7 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 6.6 g, Sodium 228.6 mg, Sugar 2.5 g

SHRIMP AND PINEAPPLE PARTY PIZZA

Shrimp and Pineapple Party Pizza image

This flavor-packed appetizer is a sweet, smoky, savory sensation! If you are traveling with this pizza, parbake the crust and assemble the pizza at home, then finish the baking on-site. When that's not possible, it is still delicious at room temperature! If you're not a seafood fan, substitute chicken for the shrimp. -Jamie Miller, Maple Grove, Minnesota

Provided by Taste of Home

Categories Appetizers

Time 1h

Yield 24 servings.

Number Of Ingredients 10

Ingredients

2 sheets frozen puff pastry, thawed
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 can (8 ounces) unsweetened pineapple tidbits, drained and juice reserved
6 thick-sliced bacon strips, apple- or maple-smoked
1 small green pepper, diced
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup hoisin sauce
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup shredded Parmesan cheese, plus more for topping

Steps:

Preheat oven to 400°. On a lightly floured surface, unfold pastry sheet; cut in half. Roll each half into a 10x6-in. rectangle. Place on a baking sheet. Fold under 1/4-in. of edges to form a rim. Prick center of pastry with a fork. Repeat with remaining pastry sheet. Bake until crust is golden, about 12 minutes. While pastry is baking, marinate shrimp in juice from pineapple tidbits., Meanwhile, in a large skillet, cook bacon, stirring occasionally, over medium-low heat until crisp, about 12 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 1-1/2 tablespoons drippings. , Heat 1 teaspoon of drippings in skillet over medium-high heat; cook pepper until crisp-tender, about 4 minutes. Remove from skillet. Drain shrimp; add to skillet with remaining bacon drippings. Sprinkle with salt and pepper. Cook and stir until shrimp turn pink, about 2 minutes. Remove from heat; stir in hoisin sauce., Spread cream cheese over puff pastries. Scatter shrimp evenly over cream cheese. Sprinkle bacon and green pepper over shrimp. Using paper towels, squeeze pineapple tidbits dry; scatter over pizza. Sprinkle with Parmesan cheese., Bake until crust is browned and cheese has melted, about 10 minutes. Let stand briefly before cutting each pastry into 6 rectangles. If desired, top with addition Parmesan cheese.

Nutrition Facts : Calories 222 calories, Fat 14g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 321mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

SHRIMP AND PINEAPPLE STIR-FRY

Shrimp and Pineapple Stir-Fry image

Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.

Provided by lutzflcat

Categories Stir-Fries

Time 30m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup pineapple juice
¼ cup hoisin sauce
¼ cup low-sodium soy sauce
1 tablespoon sherry
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 teaspoons sesame oil
1 pound large shrimp, peeled and deveined
2 cups pineapple chunks, fresh or canned
1 medium red bell pepper, cored and sliced vertically
1 medium onion, vertically sliced
½ cup snow peas
2 teaspoons minced garlic
¼ teaspoon crushed red pepper flakes, or more to taste
2 medium scallions, sliced diagonally
1 teaspoon sesame seeds

Steps:

Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
Serve immediately, garnished with scallions and sesame seeds.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g

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