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Spicy Sweet Shrimp with Pineapple Salsa

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

Directions

  • 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 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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