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Shrimp and Pineapple Pinwheels

Total Time

Prep: 40 min. + chilling


3 dozen

My girlfriend and I are caters and are always dreaming up new recipes. For a festive look, use spinach or tomato tortillas. —Susanne Steele, Phoenix, Arizona


  • 2 pounds uncooked medium shrimp, peeled, deveined and finely chopped
  • 1 tablespoon butter
  • 1 tablespoon honey
  • 4 flavored flour tortillas (12 inches), room temperature
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (20 ounces) crushed pineapple, well drained and patted dry
  • 1/2 cup minced fresh cilantro


  1. In a large skillet, saute shrimp in butter until shrimp turn pink; remove from the heat. Drizzle with honey and toss to coat; set aside to cool.
  2. Spread each tortilla with a thin layer of cream cheese; top with pineapple, cilantro and shrimp. Roll up tightly; wrap in plastic. Refrigerate for at least 1 hour.
  3. Just before serving, unwrap roll-ups and cut into 1-in. slices.

Nutrition Facts

1 slice: 76 calories, 3g fat (1g saturated fat), 36mg cholesterol, 122mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

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