Spicy Sweet Shrimp with Pineapple Salsa Recipe

Spicy Sweet Shrimp with Pineapple Salsa Recipe
Spicy Sweet Shrimp with Pineapple Salsa Recipe photo by Taste of Home
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Spicy Sweet Shrimp with Pineapple Salsa Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 Asian hot 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 turns pink, 2-3 minutes. Serve with rice mixture and salsa. Yield: 8 servings.
Originally published as Spicy Sweet Shrimp with Pineapple Salsa in Simple & Delicious April/May 2017

Nutritional Facts

1 serving: 356 calories, 3g fat (0 saturated fat), 129mg cholesterol, 312mg sodium, 59g carbohydrate (20g sugars, 3g fiber), 22g protein.

  • 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 Asian hot 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)
  1. Cook rice according to package directions. Stir in beans; cover and keep warm.
  2. 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.
  3. For salsa, toss pineapple with red pepper, cilantro, red onion, lime juice, salt and pepper.
  4. 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. Yield: 8 servings.
Originally published as Spicy Sweet Shrimp with Pineapple Salsa in Simple & Delicious April/May 2017

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