Shrimp With Pineapple Mango Salsa
From waterlily 16 years agoIngredients
- 1 pound shrimp, peeled & deveined shopping list
- 1/2 fresh pineapple, peeled, cored, and chopped into bits (or 1 can pineapple tidbits in juice) shopping list
- 1 mango, peeled and chopped fine shopping list
- Either 3 jalapeños, or 1 anahiem, or 1 can diced green chilies. fresh peppers seeded and chopped fine shopping list
- 5 medium cloves garlic, crushed shopping list
- 1/2 medium sweet onion, cut into thin wedges shopping list
- 1/4 - 1/3 cup fresh squeezed lime juice shopping list
- 1 cup beer shopping list
- 2 T olive oil shopping list
- 8-12 leaves butter bibb lettuce, roughly torn shopping list
- Optional, but too good to pass up: shopping list
- 2 limes shopping list
- 2 small or 1 large avocado, sliced shopping list
- Enough lemon juice to lightly coat the avocado shopping list
- 1/2 cup sour cream (can use light) shopping list
- Flaked, unsweetened coconut shopping list
How to make it
- First, make the salsa by combining the chopped pineapple, mango, peppers, and 2 cloves of garlic. Cover, and set aside to allow flavors to marry for at least an hour.
- Make a marinade of the beer and lime juice, toss in the shrimp. Cover and refrigerate for about an hour
- Heat olive oil in a large skillet over medium high heat.
- Toss in the shrimp & onions, cook for a few minutes and then toss in the remaining garlic.
- Cook until the shrimp are at least done, or until they're a bit browned and crispy if you prefer.
- To serve:
- Place a bit of lettuce on each plate
- Top the lettuce with shrimp
- Top the shrimp with a bit of salsa
- Garnish with lime wedges, avocado slices, a dollop of sour cream and a little sprinkle of coconut.
People Who Like This Dish 2
- juels Clayton, NC
- imhungry Northern, OH
- waterlily Joplin, MO
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