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
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)
Reviews
I will definitely try this. For the first try, I will use black beans; however, I wouldn't be surprised if on subsequent occasions, I end up using red kidney beans due to personal preference.
This is delicious, I can’t believe it only has one review. This recipe is exactly what the recipe says....sweet and spicy! I left our the black beans for the rice due to dietary restrictions for a family member but we all loved this dish! We will be making this again and again!
This was SO flavorful and just amazing. My entire family just loved it. We added some red pepper flakes to the shrimp mixture (due to personal preference) and also added lime juice and cilantro to the rice. It was awesome, my husband is already asking for it again : )