Pineapple Shrimp Packets Recipes

TERIYAKI SHRIMP AND PINEAPPLE PARCELS

Steps:

• Cook the rice to according to the package instructions; allow to cool.
• Preheat the oven to 450 degrees F. Cut six 12-by-20-inch pieces of foil.
• In a medium mixing bowl, combine the cooked rice, pineapple, peas, teriyaki sauce, peppers, garlic, ginger and a pinch of salt and pepper.
• To assemble the parcels: Layer an even portion of the rice mixture in the middle of each of the foil sheets and top each with one-sixth of the shrimp. Drizzle 1/8 teaspoon sesame oil into each parcel, then seal them.
• Put the parcels on a baking sheet and cook until the shrimp are pink and cooked through, about 15 minutes. Open the parcels and sprinkle over some green onions and cilantro, then top with a squeeze of lime juice.

PINEAPPLE TERIYAKI SHRIMP FOIL PACKETS

Steps:

• Preheat grill to medium high heat (425°F). Prepare 4 sheets (12 x 18 inch) of heavy-duty foil and spray with cooking spray.
• In a large bowl, combine the pineapple, red and green peppers, sugar snap peas, garlic, ginger and 1 cup teriyaki sauce. Toss to coat evenly.
• On each foil sheet divide evenly (in order) rice, vegetable mixture and shrimp.
• Drizzle with olive oil, season with salt and pepper, and finally drizzle with the remaining ½ cup teriyaki sauce.
• Seal each foil packet well and place on hot grill shrimp side down.
• Cook 5 minutes, flip over and cook rice side down for an additional 4 minutes.
• Remove from grill and allow to rest for 2-3 minutes before serving. Carefully fold back foil and garnish with green onions and sesame seeds.
• Drizzle with additional teriyaki sauce if desired.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.

BACON WRAPPED PINEAPPLE SHRIMP

Steps:

• Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

PINEAPPLE SHRIMP TACOS

Steps:

• Cook shrimp in 2 teaspoons oil in a large cast-iron or other heavy skillet over medium heat until shrimp turn pink, 4-6 minutes. Remove and keep warm. , In the same skillet, saute the peppers, onion and pineapple in remaining oil until vegetables are tender. Add seasoning mix and water. Bring to a boil; cook and stir for 2 minutes. Return shrimp to the skillet; heat through. Spoon onto tortillas; top with cheese. Wrap lettuce around tortillas to serve.

PINEAPPLE SHRIMP PACKETS

Steps:

• For each packet, place a pineapple slice on a double thickness of heavy foil (about 12 inch square.) Top with shrimp and red pepper.
• Combine the brown sugar and seafood seasoning. Sprinkle over the shrimp.
• Dot with butter. Fold foil around the mixture and seal tightly.
• Grill, covered, over medium heat for 10-15 minutes or until the shrimp turns pink.

SHRIMP AND PINEAPPLE STIR-FRY

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.