Caribbean-Spiced Shrimp With Pineapple Salsa Recipe

Name: Caribbean-Spiced Shrimp With Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon paprika; 2 teaspoons curry powder; 2 teaspoons ground cumin; 1 1/2 teaspoons ground allspice; 1 teaspoon ground ginger; 1 teaspoon ground coriander; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground fennel (optional); 1/8 teaspoon ground red pepper; 2 pounds unpeeled jumbo shrimp (16-20 count); 1/4 cup olive oil, divided

Servings: persons

1 tablespoon paprika
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 teaspoons ground allspice
1 teaspoon ground ginger
1 teaspoon ground coriander
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground fennel (optional)
1/8 teaspoon ground red pepper
2 pounds unpeeled jumbo shrimp (16-20 count)
1/4 cup olive oil, divided

1
Combine first 10 ingredients, including fennel if desired, in a small bowl.
2
Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.
3
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.
4
Wine note: Napa Valley winemaker Jeff Morgan produces SoloRosa, a dry California rose, and Covenant, a kosher Cabernet Sauvignon. Jeff wrote Dean & DeLuca: The Food and Wine Cookbook and The Working Parents Cookbook. His recently penned wine book, Rose, A Guide to the World's Most Versatile Wine, appeared in bookstores in May. Below, Jeff pairs wine with this flavorful shrimp recipe.
5
With so many bright flavors and spices, this dish embodies the color and heat of the tropics. A ripe, lush Chardonnay from Northern California will cool the palate but also have the weight to stand up to this full-bodied culinary presentation. I recommend Ramey Cellars Russian River Valley Chardonnay (about $35). - Jeff Morgan

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon paprika, 2 teaspoons curry powder, 2 teaspoons ground cumin, 1 1/2 teaspoons ground allspice, and more.

Yes, Caribbean-Spiced Shrimp With Pineapple Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Caribbean-Spiced Shrimp With Pineapple Salsa

How did you like this recipe?

Frequently Asked Questions