PINEAPPLE SHRIMP CEVICHE RECIPES

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WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SAUCE ...



Whole30 Coconut-Crusted Shrimp with Pineapple-Chili Sauce ... image

Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.

Provided by Food Network Kitchen

Categories     appetizer

Total Time 25 minutes

Cook Time 25 minutes

Yield 6 to 7 servings

Number Of Ingredients 9

1 pound peeled and deveined large shrimp, tails removed
1 cup unsweetened shredded coconut
Zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 large egg whites
1/4 cup chopped fresh cilantro
1/4 teaspoon red pepper flakes
1 small clove garlic
1/2 small fresh pineapple, peeled, cored and roughly chopped

Steps:

  • Preheat the broiler and line a baking sheet with a wire rack. Thread 3 shrimp onto each of seven 6-inch skewers and set aside.
  • Combine the coconut, lime zest, 1 teaspoon salt and a few grinds of black pepper in a shallow bowl. Brush the shrimp with the egg whites, then press into the coconut mixture until completely coated. Transfer to the prepared baking sheet and broil, flipping halfway through, until the coconut is crispy and golden brown and the shrimp are pink and no longer opaque in the middle, 3 to 4 minutes.
  • Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp. 

Nutrition Facts : Calories 190, FatContent 9 grams, SaturatedFatContent 8 grams, CholesterolContent 95 milligrams, SodiumContent 640 milligrams, CarbohydrateContent 14 grams, FiberContent 3 grams, ProteinContent 13 grams, SugarContent 9 grams

ZESTY LIME SHRIMP AND AVOCADO SALAD – MY GO-TO RECIPE!



Zesty Lime Shrimp and Avocado Salad – My Go-To Recipe! image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories     Appetizer    Lunch    Salad

Total Time 20 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 9

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

  • In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  • Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, CarbohydrateContent 7 g, ProteinContent 25 g, FatContent 8 g, SaturatedFatContent 1.5 g, CholesterolContent 221 mg, SodiumContent 330 mg, FiberContent 3 g

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WHOLE30 COCONUT-CRUSTED SHRIMP WITH PINEAPPLE-CHILI SA…
Think just because you're in Whole30 mode, indulgent dishes like coconut-crusted shrimp are off limits? In this ingenious rendition, you can dig right in, all the way down to the delectable sweet-and-sour dipping sauce.
From foodnetwork.com
Reviews 3.9
Total Time 25 minutes
Category appetizer
Calories 190 per serving
  • Meanwhile, blend the cilantro, red pepper flakes, garlic, pineapple and lime juice in a blender until smooth and vibrant green. Serve alongside the shrimp. 
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ZESTY LIME SHRIMP AND AVOCADO SALAD – MY GO-TO RE…
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