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.
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.
TEX-MEX GRILLED SHRIMP AND SALSA
Steps:
- Combine shrimp, olive oil, paprika, chili powder, and cumin in a large bowl. Gently stir until evenly combined. Cover and refrigerate while you prepare the salsa.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill tomatoes, onion, garlic, and jalapeno for 4 minutes. Flip and grill until tomatoes and jalapenos are blistered, about 4 minutes more.
- Cut tops off the tomatoes and discard. Cut jalapeno in half, scrape the skin off, and discard seeds. Quarter the onion. Squeeze garlic cloves from their skins.
- Place the grilled vegetables in a blender. Add lime juice and salt; blend until smooth. Add cilantro and pulse until evenly blended.
- Transfer shrimp to the hot grill and cook for 2 minutes per side. Serve with the salsa.
Nutrition Facts : Calories 151.6 calories, Carbohydrate 7.5 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 1.6 g, Protein 19.9 g, SaturatedFat 0.8 g, Sodium 789.8 mg, Sugar 2.8 g
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.
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.
GRILLED SHRIMP WITH PASTA AND PINEAPPLE SALSA
From The American Diabetes Association's Flavorful Seasons Cookbook ADA Bookstore: 1-800-232-6733 However, each diabetic should meet with their own nutritionist to see what and how much they can eat.
Provided by Manami
Categories Pineapple
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
- Prepare an outside grill with an oiled rack set 4 inches above the heat source.
- On a gas grill, set the heat to high.
- Grill the shrimp on each side for 2 minutes.
- Toss the pasta with the salsa, arrange the shrimp on top, and serve.
Nutrition Facts : Calories 398.6, Fat 1.4, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 87.2, Fiber 4.7, Sugar 27.6, Protein 11
GRILLED SHRIMP SALSA
Provided by Valerie Bertinelli
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Preheat a grill pan over medium-high heat.
- Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
- Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
- Before serving, fold in the cilantro and avocado. Serve with tortilla chips.
GRILLED PINEAPPLE AND SHRIMP
One day I was reading some Internet memes about putting pineapple on pizza and realized that in North America pineapple is rarely used in savory dishes. So, I ventured out to make a savory pineapple dish with flavors that I knew would work...plus my daughter wanted shrimp.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a grill or large grill pan to medium-high heat.
- Pat the shrimp dry and place in a medium bowl. Add the garlic, shallot, lemon zest, coriander, olive oil, and 1/8 teaspoon salt, then very gently toss to combine. Refrigerate for at least 15 minutes (up to 1 hour) to marinate.
- Using a pair of 12-inch metal skewers, thread 6 of the shrimp on both the tail and "head" side, leaving about 1/2 inch of space between each shrimp. You will end up with a total of 2 sets of skewered shrimp (6 per pair of skewers).
- Place the pineapple on a large plate and drizzle with the chili oil. Gently flip the spears around to thinly and evenly coat the pineapple all over.
- Grill the pineapple without moving the spears too much until nicely caramelized grill marks form, 3 to 4 minutes per side. Transfer to a large serving platter and finish seasoning with a touch of salt.
- Grill the skewered shrimp over direct heat until pink and just firm at the thickest part, 2 to 3 minutes per side (they will continue to cook slightly as they cool, so try not to leave them on the grill too long!). Carefully remove the shrimp from the hot skewers and arrange them over the grilled pineapple.
- Whisk the coconut milk and honey in a small bowl until the honey is fully dissolved. Drizzle over and around the shrimp and pineapple. Garnish with fresh mint and basil leaves and serve right away.
GRILLED COCONUT SHRIMP WITH PINEAPPLE SALSA
Nice Tropical flavorful twist on grilled shrimp. Not too difficult to prepare and very tasty. Marinate overnight for best flavor (That is the reason the recipe says 8 hours prep time, meaning overnight)
Provided by Steve P.
Categories Lunch/Snacks
Time 8h8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For the pineapple salsa: Place the pineapple, jalapeño pepper and red pepper in a bowl and toss to combine.
- Season to taste with lime juice and salt.
- Refrigerate until ready to serve.
- (This can be made in advance and stored in the refrigerator for up to 3 days).
- For the grilled shrimp: Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl.
- Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour or overnight.
- Preheat the grill to medium.
- Remove the shrimp from the coconut mixture.
- Season with salt and pepper and place 5 shrimp on each skewer.
- Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side.
- To serve, spoon some Basmati Rice on each plate, remove the shrimp from the skewer and top with the salsa.
- Garnish with cilantro and serve.
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