Ingredients
Scale
- 1½ pounds (about 24) uncooked medium shrimp, peeled, tails on, deveined
- ¼ cup plus 2 tablespoons olive or coconut oil, divided
- 2 to 3 tablespoons Caribbean jerk seasoning
- 1 tablespoon freshly grated ginger root
- 2 teaspoons honey
- 2 tablespoons lime juice (from about ¼ of lime), divided
- 1 medium pineapple, cut in half* or quarters, cored and fruit cut out, cut into ¾-inch cubes
- 1 medium mango, peeled and diced
- 2 kiwi fruit, peeled and diced
- ¼ cup red onion, finely diced
- Salt and pepper, to taste
- ¼ cup toasted coconut flakes (optional)
- 3 fresh mint leaves, thinly sliced (optional)
Instructions
- Combine shrimp, 2 tablespoons oil, jerk seasoning, ginger, honey and 2 teaspoons lime juice in a large baggie. Seal and marinate in refrigerator for 30 minutes.
- While shrimp is marinating, prepare fruit and heat 2 tablespoons oil in a large sauté pan over medium heat. Season the shrimp with light salt and pepper. Add shrimp to pan and cook over medium heat for 3 to 5 minutes each side or until cooked through, flipping halfway through.
- Spoon out shrimp and place in center of a serving platter.
- Return pan to heat and add remaining 1 tablespoon oil, remaining 1 teaspoon lime juice, pineapple, mango, kiwi and red onion to pan. Cook for 1 to 2 minutes, until fruit is softened. Add fruit to serving platter, around outside of shrimp.
- Serve with coconut brown rice or mixed salad greens and top with toasted coconut flakes and mint, if desired.
*To serve shrimp and fruit in pineapple shell: Halve pineapple; core and cut out fruit. Turn onto paper towels to drain. Stuff cooked shrimp and fruit into pineapple shells.
Notes
- Recommended Utensils; Large baggie, large sauté pan, spoon, serving platter.
- Suggested Accompaniments; Coconut brown rice or mixed salad greens.
- Prep Time: 30
- Cook Time: 10