Hello Seafoodies!
It’s been a wonderful month of summery seafood meals and vacation-inspired fare! So, we thought we’d finish July on a excessive word and offer you yet one more style of paradise. Introducing our latest recipe, Caribbean Shrimp with Tropical Fruit! It’s a little bit bit spicy, a little bit bit candy, and oh-so-good! With its unique taste profile and festive presentation, this islands-inspired dish is bound to impress at your subsequent feast!
This recipe requires jerk seasoning, a Jamaican spice combine generally used on grilled meats. In case you can’t discover it in your retailer, it’s simple to make your personal! This complicated mix can embrace as many as 15 substances, starting from sizzling to candy. Recipes fluctuate, however jerk seasoning can pack a punch! Attempt it earlier than making the marinade, so you possibly can regulate the quantity to your choice. The warmth on this dish is properly balanced by the sweetness and acidity of the honey, lime juice and fruit.
Along with its mouthwatering Caribbean style, this shrimp dish will get excessive marks for vitamin. Low in energy and wealthy in protein and different important vitamins, shrimp is a brilliant selection on your subsequent meal!
As soon as the fruit is prepped and the shrimp have marinated, this dish takes just some minutes to complete. After the shrimp get a fast sauté, the pineapple, mango and kiwi are cooked with crimson onion till simply softened. Serve with a salad and coconut brown rice for an entire Caribbean feast!
Caribbean Shrimp with Tropical Fruit
Prep time: half-hour
Prepare dinner time: 10 minutes
Complete time: 45 minutes
Servings: 4
Elements
- 1½ kilos (about 24) raw medium shrimp, peeled, tails on, deveined
- ¼ cup plus 2 tablespoons olive or coconut oil, divided
- 2 to three tablespoons Caribbean jerk seasoning
- 1 tablespoon freshly grated ginger root
- 2 teaspoons honey
- 2 tablespoons lime juice (from about ¼ of lime), divided
- 1 medium pineapple, reduce in half* or quarters, cored and fruit reduce out, reduce into ¾-inch cubes
- 1 medium mango, peeled and diced
- 2 kiwi fruit, peeled and diced
- ¼ cup crimson onion, finely diced
- Salt and pepper, to style
- ¼ cup toasted coconut flakes (elective)
- 3 contemporary mint leaves, thinly sliced (elective)
Directions
- Mix shrimp, 2 tablespoons oil, jerk seasoning, ginger, honey and a pair of teaspoons lime juice in a big baggie. Seal and marinate in fridge for half-hour.
- Whereas shrimp is marinating, put together fruit and warmth 2 tablespoons oil in a big sauté pan over medium warmth. Season the shrimp with gentle salt and pepper. Add shrimp to pan and cook dinner over medium warmth for 3 to five minutes either side or till cooked via, flipping midway via.
- Spoon out shrimp and place in middle of a serving platter.
- Return pan to warmth and add remaining 1 tablespoon oil, remaining 1 teaspoon lime juice, pineapple, mango, kiwi and crimson onion to pan. Prepare dinner for 1 to 2 minutes, till fruit is softened. Add fruit to serving platter, round outdoors of shrimp.
- Serve with coconut brown rice or blended salad greens and prime with toasted coconut flakes and mint, if desired.
*To serve shrimp and fruit in pineapple shell: Halve pineapple; core and reduce out fruit. Flip onto paper towels to empty. Stuff cooked shrimp and fruit into pineapple shells.
Really useful Utensils
Giant baggie, giant sauté pan, spoon, serving platter.
Prompt Accompaniments
Coconut brown rice or blended salad greens.
