Pineapple Shrimp
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
You can throw this great dish together quickly. The only time-consuming step is peeling the shrimp. If you prefer and need to cut time, use tuna steak or chicken breast cut into chunks instead.
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Ingredients Serves 4 40 frozen medium shrimp 1/4 cup frozen 100% pineapple juice concentrate, thawed 1 tablespoon natural honey 1 tablespoon Dijon mustard Pinch of salt Freshly ground black pepper to taste 2 teaspoons extra-virgin olive oil 1 cup fresh or canned unsweetened pineapple, diced |
Buy the book  This recipe is featured on page 210 |
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Preparation
- Quickly thaw the shrimp by rinsing in cold water. Peel, pat dry, and set aside.
- In a medium bowl, stir together the juice concentrate, honey, mustard, salt, and pepper. Add the shrimp and stir to coat.
- Drizzle the oil in a cast-iron grill pan and place over high heat. When the pan is very hot, add the shrimp one by one and grill for 2 to 3 minutes on each side (do not overcook). Serve with the pineapple.
Per serving
152 calories, 4 g fat (<1 g sat fat), 12 g protein, 18 g carbohydrate, 1 g fiber, 91 mg cholesterol, 284 mg sodium
