Meatless Friday: Cilantro Lime Shrimp with Sweet Pineapple Salsa

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Don’t worry about heating up the house when you cook this easy summer meal. This shrimp dish comes together so quickly that you’ll need to make sure your sides are just about complete before putting the shrimp into the skillet. Let’s start with the salsa: a sweet, fresh topping that’s terrific for any grilled fish (or chicken) dish.

Pineapple Salsa

Serves 8

2 cups fresh pineapple, diced
1/2 cup fresh cilantro, washed and chopped
1/4 cup onion, finely diced
1/4 cup red bell pepper, finely diced
Juice of one lime (about 1 oz.)

Combine all ingredients and allow to sit at room temperature 30 minutes before serving.

Turn up the heat by adding 1 TBL finely-diced jalapeño peppers.

Copyright 2016 Barb Szyszkiewicz, OFS. All rights reserved.

Copyright 2016 Barb Szyszkiewicz, OFS. All rights reserved.

Cilantro-Lime Shrimp

Serves 4

1 lb. shrimp, peeled & deveined*
3 TBL olive oil, divided
zest and juice of one lime
1 tsp kosher salt
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/4 tsp cumin
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped

Pat shrimp dry with paper towels. Toss shrimp, 1 TBL olive oil, lime zest, salt, pepper, cayenne and cumin in a bowl.

In a heavy skillet, sauté garlic in remaining olive oil. Add shrimp in a single layer.

Cook 2 minutes before turning, then stir until shrimp is cooked through.

Add lime juice and cook one more minute.

Remove from heat, top with cilantro and serve immediately.

*I use shrimp labeled 31-40 per pound, but that’s all a matter of preference. This recipe will work with shrimp of any size.

Copyright 2016 Barb Szyszkiewicz, OFS. All rights reserved.

Copyright 2016 Barb Szyszkiewicz, OFS. All rights reserved.

Nutrition information for pineapple salsa

Nutrition information for pineapple salsa

Nutrition information for cilantro-lime shrimp

Nutrition information for cilantro-lime shrimp

 

 

 

 

 

 

 

Nutrition information is provided by Calorie Count and is included for your convenience, not as medical advice.

You can find all our Meatless Friday featured recipes here.

Copyright 2016 Barb Szyszkiewicz, OFS.

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About Author

Barb Szyszkiewicz is a wife, mom, Secular Franciscan and freelance writer. Her three children range in age from high school to young adult, and she enjoys writing, cooking, and reading. Barb volunteers at the school library and is a music minister at her parish. She is also an avid Notre Dame football and basketball fan. Barb blogs at FranciscanMom and shares her family’s favorite recipes with nutrition information for diabetics at Cook and Count.

2 Comments

  1. Catherine Annulis on

    This was amazing and combined three of our favorites: Cilantro, Shrimp, and Salsa! Definitely a 5 star family dinner.

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