Shrimp with Coconut-Pineapple Salsa
Source of Recipe
Sunday_Dinner@yahoogroups.com
1 cup fresh pineapple, cut into 1/2 inch pieces
1/4 cup chopped scallions
1/2 jalapeno chile pepper (or to taste) minced
1/2 cup sweetened coconut flakes
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 teaspoon sugar
Pinch of allspice
Pinch cayenne pepper
1 1/2 pounds large shrimp, peeled
1 Tablespoon canola oil
1 Tablespoon lime juice
1/2 teaspoon lime zest
1/4 cup cilantro, chopped
Combine pineapple, scallions, jalapeno pepper and coconut flakes and
set aside.
Combine pepper, salt, garlic powder, ginger, sugar, allspice and
cayenne. Toss with the shrimp until evenly coated.
Heat oil in a large, non-stick skillet over medium high. Add shrimp,
cook 2 minutes on each side, or until firm and no longer translucent.
Add lime juice and zest, remove from heat. Toss with cilantro and
salsa.
Serve with rice.
Makes 4 servings
Per serving without rice, 285 calories, 35 g protein, 13 gr carbs, 1 g fiber,
10 g fat (3 g saturated fat) 259 mg. cholesterol, 569 mg. sodium.
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