Spicy Sweet Shrimp With Pineapple Salsa Recipes

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SWEET AND SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA



Sweet and Spicy Grilled Shrimp with Pineapple Salsa image

With just a few ingredients, these sweet and spicy grilled shrimp are perfect for entertaining or for a weeknight when you just want something fun to throw on the grill. Brushed with sweet and spicy chili sauce and served with a simple pineapple salsa, these are packed with big, bold flavor. These also make unique burrito bowls. Just serve the shrimp and pineapple salsa over rice with sliced avocados, shredded romaine lettuce and a dollop of sour cream!

Provided by Jess Smith via Inquiring Chef

Categories     Gluten-Free     Seafood

Time 25m

Number Of Ingredients 8

10 Skewers ((for grilling))
8 oz Pineapple, finely diced
1/2 Red Bell Pepper, finely diced
2 tsp Rice Vinegar
2 tsp Cilantro, chopped
1/2 Lime Zest, divided
1 lb Shrimp, peeled and deveined ((use medium to large sized shrimp))
1/2 cup Thai Sweet Chili Sauce

Steps:

  • If using wooden / bamboo skewers, soak them in water for about 10 minutes before grilling. This will prevent them from burning on the hot grill.
  • Prep your grill. It's a good idea to use high heat (400 F or higher). The shrimp will be most tender and juicy if cooked very fast over very high heat.
  • Make salsa: Combine pineapple, bell peppers, rice vinegar, cilantro and 1/4 tsp lime zest. Season the salsa with a pinch of salt and refrigerate until ready to serve.
  • Thread shrimp through skewers.
  • Divide sweet chili sauce, placing 1/4 cup of sauce in each of two small bowls. Whisk in 1/8 tsp lime zest into each bowl. Set one bowl aside.
  • Just before grilling, pat shrimp dry with paper towels. Season on both sides with salt and pepper. Place shrimp skewers over the hottest part of the grill, turning them to get grill marks on both sides, until pink and cooked through, 2 to 4 minutes total. In the last minute of cooking, use one bowl of sweet chili sauce to liberally brush both sides of the shrimp skewers. (The sauce should start to caramelize and blacken in spots on the hot grill, so watch closely to prevent burning.)
  • When shrimp are cooked through, transfer to a serving platter and brush with the remaining bowl of sweet chili sauce.
  • Serve shrimp and pineapple salsa over rice, other grains, or to top salads.

Nutrition Facts : Calories 215 kcal, Carbohydrate 25 g, Protein 24 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1201 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA



Spicy Sweet Shrimp with Pineapple Salsa image

I wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! -Erin Schillo, Northfield, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 cups uncooked basmati rice
3/4 cup canned black beans, rinsed and drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1-1/2 cups unsweetened pineapple juice
1/4 cup packed brown sugar
1 tablespoon Sriracha chili sauce
3 cups cubed fresh pineapple
1 medium sweet red pepper, diced
1 cup chopped fresh cilantro
1 small red onion, finely chopped
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds peeled and deveined shrimp (31-40 per pound)

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.

Nutrition Facts : Calories 356 calories, Fat 3g fat (0 saturated fat), Cholesterol 129mg cholesterol, Sodium 312mg sodium, Carbohydrate 59g carbohydrate (20g sugars, Fiber 3g fiber), Protein 22g protein.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA



Spicy Grilled Shrimp with Pineapple Salsa image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4

Number Of Ingredients 9

1 pound large shrimp
1 cup pineapple, chopped
1/2 lemon, juiced
1 small tomato, diced
1/2 cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon parsley, chopped
1 teaspoon red pepper flakes

Steps:

  • Peel shrimp and devein. Set aside. In bowl combine lemon juice, 1/4 cup olive oil, minced garlic, and red pepper flakes. Add shrimp and stir to coat. Let sit for 20 minutes. Meanwhile, in separate bowl combine pineapple, tomato, and onion and parsley. Drizzle on remaining oil and mix together. Remove shrimp from marinade and grill, broil or cook in cast iron pan until shrimp are pink. Plate and top with salsa.

SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA



Spicy Grilled Shrimp with Pineapple Salsa image

Provided by Food Network

Time 30m

Yield 4 Servings

Number Of Ingredients 9

1 pound large shrimp
1 cup pineapple, chopped
½ lemon, juiced
1 small tomato, diced
½ cup olive oil
1 small red onion, chopped
2 garlic cloves, minced
1 teaspoon parsley, chopped
1 teaspoon red pepper flakes

Steps:

  • Peel and devein the shrimp. Set aside. In bowl combine the lemon juice, ¼ cup of the olive oil, the minced garlic and red pepper flakes. Add the shrimp and stir to coat. Let it sit for 20 minutes. Meanwhile, in a separate bowl combine the pineapple, tomato and onion and parsley. Drizzle on the remaining oil and mix together. Remove the shrimp from the marinade and grill, broil or cook in a cast iron pan until the shrimp are pink. Plate and top with salsa.

SWEET & SPICY PINEAPPLE SALSA



Sweet & Spicy Pineapple Salsa image

There's a definite kick to this fruity combination, which makes a colorful topping for chicken or pork.-Donna Kelly, Provo, Utah

Provided by Taste of Home

Time 30m

Yield 2 cups.

Number Of Ingredients 12

1/2 fresh pineapple, peeled, cored and cut into 1/2-inch slices
2 jalapeno peppers
1 medium mango, peeled and finely chopped
1/4 cup finely chopped onion
2 green onions, finely chopped
3 tablespoons minced fresh cilantro
3 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill pineapple, covered, over medium heat for 3 to 5 minutes on each side or until golden brown. Grill jalapenos until tender, turning occasionally., Let pineapple and peppers cool slightly; finely chop and transfer to a large bowl. Add the remaining ingredients. Chill at least 2 hours. Before serving, allow salsa to come to room temperature.

Nutrition Facts : Calories 83 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CARIBBEAN-SPICED SHRIMP WITH PINEAPPLE SALSA



Caribbean-Spiced Shrimp With Pineapple Salsa image

It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.;) These shrimp look so beautiful served on individual Chinese soup spoons, they make wonderful appetizers. Coastal Magazine Publication, June 2005 edition. With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan. Chill for 15 minutes. :)

Provided by Manami

Categories     < 30 Mins

Time 25m

Yield 12 Appetizer Servings

Number Of Ingredients 20

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground fennel (optional, we didn't use, personal preference)
1/8 teaspoon ground red pepper
2 lbs unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided
1 pineapple, cored and cubed
1/4 cup finely chopped red onion
2 tablespoons chopped of fresh mint
1 tablespoon fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper

Steps:

  • SHRIMP:.
  • Combine first 10 ingredients, including fennel if desired, in a small bowl.
  • Peel shrimp, leaving tails on; devein, if desired.
  • Dredge shrimp in spice mixture.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat.
  • Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
  • Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
  • PINEAPPLE PLAZA:.
  • Pulse pineapple in a food processor just until finely chopped.
  • Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
  • Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
  • ASSEMBLY:.
  • Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

Nutrition Facts : Calories 150.9, Fat 6.1, SaturatedFat 0.9, Cholesterol 115, Sodium 308.1, Carbohydrate 8.3, Fiber 1.2, Sugar 4.8, Protein 15.9

SWEET AND SPICY PINEAPPLE SALSA



Sweet and Spicy Pineapple Salsa image

This is a great salsa, and a little unusual, but WOW it is fantastic! I got it from a cookbook called Fiesta Mexicali.

Provided by Miss Diggy

Categories     Sauces

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 5

1/4 cup red onion, minced
1 large jalapeno, minced
3 green onions, minced
1/4 cup red bell pepper, minced
1/2 medium fresh pineapple, peeled, cored, and minced

Steps:

  • Mix all ingredients together and chill until you are ready to serve it.

Nutrition Facts : Calories 39.6, Fat 0.1, Sodium 2.9, Carbohydrate 10.1, Fiber 1.5, Sugar 6.7, Protein 0.8

GRILLED SHRIMP WITH PINEAPPLE SALSA



Grilled Shrimp with Pineapple Salsa image

Provided by Susan Springob

Categories     Appetizer     Quick & Easy     Low Cal     Pineapple     Shrimp     Summer     Grill/Barbecue     Bon Appétit     South Carolina     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 8

Nonstick vegetable oil spray
36 uncooked large shrimp, peeled, deveined
4 tablespoons olive oil
4 tablespoons fresh lime juice
1/2 large pineapple, peeled, cut into 1/2-inch-thick slices, cored
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons chopped seeded jalapeño chili

Steps:

  • Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
  • Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
  • Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

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