Shrimp And Pineapple Pinwheels Recipes

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

FESTIVE SHRIMP PINWHEELS

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray.
• If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• Spread cheese over each rectangle. Sprinkle each with shrimp and onions; press in lightly.
• Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on cookie sheet.
• Bake 15 to 20 minutes or until edges are golden brown. Immediately remove from cookie sheet. Serve warm.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Heat nonstick wok or 12-inch nonstick skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Cook and stir 1 minute. Add carrots and bell pepper; cook and stir 2 to 3 minutes or until shrimp turn pink and opaque, and vegetables are crisp-tender.
• Add pineapple chunks and sweet-and-sour sauce; cook and stir 2 to 3 minutes longer or until pineapple is thoroughly heated. If desired, serve over hot cooked rice.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

SHRIMP AND PINEAPPLE PINWHEELS

Steps:

• In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool. , Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour. , Just before serving, unwrap roll-ups and cut into 1-in. slices.

SHRIMP WITH FRESH PINEAPPLE AND CORN

Steps:

• Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
• Serve warm on a bed of spinach.

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.

PINEAPPLE PINWHEEL COOKIES

Steps:

• Make sure all of the juice has been pressed out of the pineapple (reserving juice for glaze). Combine cream cheese and sugar in a medium bowl and beat until fluffy and combined, about 2 minutes.
• Add the pineapple and mix until combined. Remove 1/2 cup of filling and save to serve with crackers later. Set aside remaining filling.
• Cream butter and sugar together in a large mixing bowl. Mix in the almond extract and egg until well combined.
• Stir in the flour, mixing just until incorporated.
• Divide the dough in half.
• Cover a large cutting board with plastic wrap and use another piece of plastic wrap to press out half of the dough into an 8-inch square.
• Spread half of filling over the dough to within half an inch of the edges.
• Use the plastic wrap to carefully roll up the dough.
• Pinch the edges of the dough to seal. Wrap tightly in plastic wrap and refrigerate for 2 hours up to 48 hours, or until dough is firm. (Repeat with remaining dough and filling.)
• Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
• Cut ¼ inch to 3/8 inch slices from the roll and place on the baking sheet. Bake for 10 to 12 minutes or until the bottoms of the cookies are very lightly browned.
• Let cool on the baking sheet for 1 to 2 minutes before moving to a wire rack. Repeat for remaining cookies.
• Combine powdered sugar and pineapple juice in a small bowl and whisk until combined. Drizzle over the top of cooled cookies.
• Add sprinkles if desired while glaze is still wet. Let glaze harden before storing in an airtight container.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

17 EASY FROZEN SHRIMP RECIPES

Steps:

• Select your favorite recipe from the list above.
• Organize all the required ingredients.
• Prepare and enjoy in 30 minutes or less!

QUICK AND EASY SEAFOOD PINWHEELS

Steps:

• 1. Combine cream cheese, sour cream, and cocktail sauce. Stir until smooth. Add green onions if you like them. If you are using the shrimp it can be mixed in at this time. Spread the mixture on tortillas. If you are using the crab sticks they will be rolled into the center of each roll up. You will need 1 ½ to 2 per roll up depending on the size of your tortillas. Once you have them rolled up wrap each one in plastic wrap. It is best if they sit an hour before serving. These can be made a couple days in advance. Slice in 1/2 to 1 in. slices. You can serve it with a dot of cocktail sauce on top of each one.
• 2. Alternative Cracker spread: Mix cream cheese and sour cream. Spread on a plate. Spread cocktail sauce on top of that. Sprinkle 1 can of baby shrimp on top. Serve with your favorite crackers.

PINEAPPLE PINWHEELS

Steps:

• Top your pinwheels with Pineapple Salsa, and enjoy!