Shrimp Pineapple Paradise Recipes

PINEAPPLE BBQ SHRIMP

Steps:

• Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
• Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
• Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

PINEAPPLE SHRIMP STIR-FRY

Steps:

• Heat nonstick wok or 12-inch nonstick skillet over medium-high heat. Add shrimp; sprinkle with salt and pepper. Cook and stir 1 minute. Add carrots and bell pepper; cook and stir 2 to 3 minutes or until shrimp turn pink and opaque, and vegetables are crisp-tender.
• Add pineapple chunks and sweet-and-sour sauce; cook and stir 2 to 3 minutes longer or until pineapple is thoroughly heated. If desired, serve over hot cooked rice.

SHRIMP PINEAPPLE PARADISE

Steps:

• 1. Clean and de-vein shrimp, leave the tails on for a handle.
• 2. Prepare the batter, by breaking the egg into the flour, mix with water and add salt.
• 3. Dip shrimp in batter, and deep fry in heated oil, till light golden brown.
• 4. In a small saucepan, blend sauce ingredients and bring to a boil. Place the pineapple chunks on a serving platter, put the shrimp over the pineapples and pour the sauce over the shrimp. Sprinkle with toasted sesame seeds. Serve hot.

SPICY SWEET SHRIMP WITH PINEAPPLE SALSA

Steps:

• 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.

SHRIMP WITH FRESH PINEAPPLE AND CORN

Steps:

• Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
• Serve warm on a bed of spinach.

SUNNY'S EASY SHRIMP AND RICE PINEAPPLE BOATS

Steps:

• For the shrimp: Preheat the grill or the oven to 350 degrees F.
• Prepare the pineapple and sauce. Slice the pineapple in half. Slice the core out of the center and discard. Cut out the flesh, leaving a 1-inch border all the way around. Finely chop two-thirds of the pineapple flesh and set aside in a bowl. Add the remaining pineapple flesh to a blender along with the BBQ sauce. Season with a pinch of salt and a few grinds of pepper, then blend until smooth.
• Prepare the shrimp. Add the shrimp to an aluminum foil pouch (or create a pouch with aluminum foil), then sprinkle with salt and pepper and pour the pineapple BBQ sauce over the top. Close the pouch and place over the direct heat of the grill, or on the bottom rack of the oven. Cook until a quick peek inside reveals opaque shrimp, 10 to 12 minutes.
• For the rice: In the bowl with the reserved chopped pineapple, add the rice, cilantro, scallions, zest and salt and pepper to taste. Stir to combine.
• To serve: Divide and fill both halves of the pineapple with the rice. Remove the shrimp from the pouch and top both pineapple halves equally. Pour the juices from the pouch over everything. Top with the cilantro and serve with lime wedges for spritzing.

BAKED COCONUT SHRIMP WITH PINEAPPLE SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place cornstarch in a small bowl. Beat egg whites and coconut extract in a second bowl with a fork until almost forming peaks. Mix bread crumbs, coconut, and sucralose in a third bowl.
• Dredge shrimp, one at a time, in cornstarch, then in the egg mixture, and finally in the bread crumb mixture. Place the breaded shrimp on a plate; season with salt and pepper. Spray both sides of shrimp with cooking spray and place on a nonstick baking sheet.
• Bake in the preheated oven, about 10 minutes, flipping halfway through the cooking time.
• Meanwhile, combine canned pineapple, chili garlic sauce, and sucralose in a food processor or blender. Blend until completely smooth; season with salt and pepper. Serve shrimp with dipping sauce immediately after baking.