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Caribbean-Spiced Shrimp With Pineapple Salsa

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“It takes only minutes to prepare the shrimp. If you choose to serve it warm, make the salsa first. The shrimp also can be cooked several hours ahead, refrigerated, and brought to room temperature before serving.;) These shrimp look so beautiful served on individual Chinese soup spoons, they make wonderful appetizers. Coastal Magazine Publication, June 2005 edition. With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan. Chill for 15 minutes. :)”
READY IN:
25mins
YIELD:
12 Appetizer Servings
UNITS:
US

Ingredients Nutrition

Directions

  1. SHRIMP:.
  2. Combine first 10 ingredients, including fennel if desired, in a small bowl.
  3. Peel shrimp, leaving tails on; devein, if desired.
  4. Dredge shrimp in spice mixture.
  5. Heat 2 tablespoons oil in a large skillet over medium-high heat.
  6. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink.
  7. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp.
  8. PINEAPPLE PLAZA:.
  9. Pulse pineapple in a food processor just until finely chopped.
  10. Placce pineapple in a wire-mesh strainer, and let drain for 15 minutes.
  11. Transfer drained pineapple to a bowl; stir in onion and remaining ingredients.
  12. ASSEMBLY:.
  13. Serve shrimp (on a Chinese spoons - 1 shrimp for each spoon) warm or at room temperature with Pineapple Salsa.

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