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
Spicy Sweet Shrimp with Pineapple Salsa
Spicy Sweet Shrimp with Pineapple Salsa
Prep Time
10 min
Cook Time
20 min
Yield
8 servings
Ingredients
- 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)
Directions
- 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 turn pink, 2-3 minutes. Serve with rice mixture and salsa.
Nutrition Facts
1 serving: 356 calories, 3g fat (0 saturated fat), 129mg cholesterol, 312mg sodium, 59g carbohydrate (20g sugars, 3g fiber), 22g protein.
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