This vibrant Pineapple Shrimp balances the sweetness of pineapple with savory shrimp, garlic, and peppers for a quick summer meal.
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Like a day at the beach, family BBQs, and the smell of sunscreen, certain flavors go with summer. For me, pineapple and shrimp are at the top of this list. Anytime I am on vacation, in a beach town, or can sense the ocean nearby, I have a Pavlovian response and crave seafood. My mouth begins to water, and I am instantly reading local menus and planning my next meal.
Before I moved, from New York City to Long Island, I had to have a tasty Lobster Roll every single time we visited, which became a bit of an expensive addiction. Now that I live here I go to our local fish market by the marina once a week and cook based on the freshest catch. Recently I elevated Taco Tuesday with Seared Tuna Tacos, but my go-to is this perfect Poached Fish, which I top with pesto, carrots, and zucchini. Lately, shrimp from Montauk, New York have been the highlight here. So let’s get into this pineapple shrimp.
You will seriously appreciate the ease of this meal. Pineapple shrimp comes together almost too quickly, so be sure to mise en place. Aside from the quick prep, it is straight-up delicious! Shrimp is the most popular seafood, possibly because of its mild fishy flavor and how well it goes with many foods. The pineapple has a fruity summer flavor, while the red pepper and honey give it an earthy sweetness. This, combined with the buttery delicious taste of garlic, and savory soy sauce gives you a mouthful of WOW in each bite.
Is Pineapple Shrimp Healthy?
Yes, this dish is nutritious and light. For one it is low in fat and carbs. Shrimp is a great source of protein, and is beneficial to your heart, brain, and thyroid health. Pineapple, I just discovered, boosts immunity and is great for those recovering from surgery. Garlic and red bell pepper contain antioxidants, like a ridiculous amount of vitamin C, and help with inflammation. Pineapple shrimp is great to add to your pescatarian rotation and can be keto and Whole30-approved if you skip the honey and swap soy sauce for coconut aminos.
Enjoy Pineapple Shrimp, Help your Brain Health
So, I am a foodie, writer, and mom, but my degree is in psychology. I am a skilled researcher and love connecting daily habits with brain health. One topic that I have researched, and found fascinating, is how antioxidants can create new brain cells and may prevent cell damage. Shrimp contains DHA, omega 3 and omega 6, which are crucial to brain health and recovery. These have anti-inflammatory effects on the brain and help improve cognitive function, especially after a concussion. Now you should feel REALLY GOOD about devouring and serving up some pineapple shrimp ASAP.
INGREDIENTS
- 1 lb large shrimp, peeled and deveined
- 2 cups pineapple, cut into chunks
- 1 tbsp olive oil
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tbsp soy sauce, low sodium
- 1 tsp honey
- 1/2 tsp crushed red pepper flakes
- 1/4 cup cilantro, chopped
- Salt to taste
- Black pepper to taste
INSTRUCTIONS
Season
Prepare shrimp with seasoning.
Sauté
Cook bell pepper and garlic, then add shrimp.
Combine
Add pineapple and sauce ingredients, and heat through.
Garnish
Top with cilantro and serve.
Devour!
FAQs & Tips
To make pineapple shrimp ahead or if you have leftovers, store them in an airtight container in the fridge for 3 to 5 days. You can reheat it in the microwave, but I like tossing it back in a pan on the stove.
Absolutely! Deconstruct the recipe, slip it on a kebab, and throw it on the grill for 5 to 7 minutes. You can marinate the shrimp in the sauces for a bit first for a deeper flavor.
If you are not a shrimp fan or are looking for more variety, you can use any protein with this recipe and it will be just as delicious.
Serving Suggestions
Pineapple shrimp can be served as an appetizer, lunch, or light dinner. I recommend serving it over Rice Pilaf, Roasted Cauliflower Rice, or something more exotic like Coconut Cilantro Lime Rice. I made this for my kids (without the peppers, because “we don’t like them” this month) and served it over delicious Angel Hair Pasta.
Another option, for a bigger dinner is to include these little guys in your next surf and turf meal. Start with a light salad topped with classic Asian Salad Dressing. Keep it going with the Asian-inspired flavors and make this scrumptious Pepper Steak Stir-Fry.
Ingredients
- 1 lb large shrimp peeled and deveined
- 2 cups pineapple cut into chunks
- 1 tbsp olive oil
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tbsp soy sauce low sodium
- 1 tsp honey
- 1/2 tsp crushed red pepper flakes
- 1/4 cup cilantro chopped
- Salt to taste
- Black pepper to taste
Instructions
- Season the shrimp with salt and pepper, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the red bell pepper and garlic, sautéing until the pepper is tender.
- Add the seasoned shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.
- Stir in the pineapple chunks, soy sauce, honey, and red pepper flakes, cooking until the pineapple is heated through and the sauce thickens slightly.
- Remove from heat and garnish with chopped cilantro before serving.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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