SWEET AND SPICY GRILLED SHRIMP WITH PINEAPPLE SALSA
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
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
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
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
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
Provided by Food Network
Time 30m
Yield 4 Servings
Number Of Ingredients 9
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
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
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
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
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
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
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
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
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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- 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. Serve shrimp warm or at room temperature with Pineapple Salsa.
- Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rosé, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rosé, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
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