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Shrimp with pineapple and bell pepper

Shrimp with Pineapple and Bell Pepper

An original appetizer for the upcoming holidays! Shrimp and pineapple is an exotic but surprisingly winning combination — you'll find it on Hawaiian pizza and in all kinds of salads. This appetizer uses just a handful of ingredients, but the flavor is bright, zesty, and memorable.

katushafin

Recipe author

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Composition / ingredients

Servings:

Shrimp

500

Pineapple (canned)

450

Bell pepper

Garlic

Soy sauce

Apple cider vinegar

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 50 % 10 g

Fats 20 % 4 g

Carbohydrates 30 % 6 g

94 kcal

GI: 33 / 67 / 0

Cooking method

Cooking time: 20 min

Step 1:

Gather your ingredients. I'm using cooked, frozen shrimp and canned pineapple rings.
Step 2:

If your shrimp are frozen, thaw them first — do it gently, ideally at room temperature. They defrost quickly. Then rinse the shrimp under running water. If the shrimp are raw, boil them briefly, just two to three minutes; overcooking makes them rubbery. Peel the cooked shrimp, removing the head and tail. Don't forget to remove the dark vein that runs along the back.
Step 3:

Rinse the bell pepper and cut it into strips.
Step 4:

Mince the garlic — chop it or press it through a garlic press.
Step 5:

Cut the pineapple into small pieces, leaving a few whole rings for serving.
Step 6:

Stir the soy sauce together with the apple cider vinegar.
Step 7:

Pour the oil into a skillet and add the shrimp. Fry for about two minutes, stirring.
Step 8:

Add the bell pepper and garlic to the shrimp and stir. Fry until the pepper softens, 5-7 minutes.
Step 9:

Add the pineapple, the soy-vinegar mixture, and the ground pepper. Stir and let it cook in the skillet over low heat for three minutes. Taste and add salt if needed.
Step 10:

Mound the finished mixture neatly onto the reserved pineapple rings. Garnish the top with a few shrimp and some fresh herbs.

This way of cooking shrimp was an unexpected hit with everyone. The sweetness of the pineapple beautifully balances the savory shrimp. We tried it both warm and cold. For a real showstopper, serve it in a hollowed-out pineapple half with the top left on — use the scooped-out flesh in place of the canned pineapple. You can also turn the same ingredients into a hot dish: cut a whole pineapple in half, scoop out the flesh, and reserve the halves. Cook the filling as above, spoon it into the pineapple halves, sprinkle with grated cheese, and bake for about 10 minutes.