Description
Spicing up dinner becomes effortless with Red Chili Shrimp with Pineapple Salsa, a zesty dish that brings tropical flavors straight to your table. Juicy shrimp get a kick from chili heat, while sweet pineapple salsa provides the perfect fresh counterpoint.
Ingredients
Scale
Main Proteins:
- 1 lb raw shrimp
Seasonings and Aromatics:
- ½ teaspoon minced garlic
- ½ teaspoon coarse kosher salt
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- 1 teaspoon lime juice
- 1 tablespoon olive oil
Salsa Ingredients:
- 2 cups fresh pineapple
- 1 red or green bell pepper
- ¼ cup red onion
- ¼ cup chopped cilantro
- 2 tablespoons lime juice
- 1 finely diced jalapeno
- Salt and pepper
Additional Serving Items:
- 8 small corn or flour tortillas
- Shredded Mexican cheese
Instructions
- Whisk 1 tablespoon olive oil, 1 teaspoon lime juice, ½ teaspoon minced garlic, ½ teaspoon kosher salt, ½ teaspoon paprika, and ⅛ teaspoon cayenne pepper in a medium glass bowl until thoroughly combined.
- Add 1 pound raw peeled and de-veined shrimp to the marinade, gently tossing to ensure every piece gets evenly coated. Cover and refrigerate for 15 minutes while preparing the salsa.
- Dice 2 cups fresh pineapple into small ½-inch cubes, ensuring uniform sizing for consistent texture in each bite.
- Finely chop ¼ cup red onion, ¼ cup cilantro, and 1 seeded jalapeño, combining them with the pineapple in a separate bowl.
- Drizzle 2 tablespoons lime juice over the salsa mixture, adding salt and pepper to taste. Stir gently and refrigerate to let flavors meld.
- Heat a large skillet over medium-high heat at 375°F for 2-3 minutes until surface is hot and slightly shimmering.
- Carefully place marinated shrimp into the skillet, cooking 2-3 minutes per side until they turn completely pink and opaque.
- Warm 8 small corn or flour tortillas in a separate pan over medium heat for 30 seconds on each side.
- Layer each tortilla with cooked shrimp, sprinkle with shredded Mexican cheese, and top generously with chilled pineapple salsa.
Notes
- Fresh pineapple provides the brightest flavor, but canned works in a pinch if drained well.
- Adjust cayenne pepper to control the heat level for your spice tolerance.
- Pat shrimp completely dry before cooking to ensure a perfect golden sear and prevent steaming.
- For a low-carb version, serve the shrimp and salsa over a bed of mixed greens instead of tortillas.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 3 to 4
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 145 mg