Garlic Shrimp Bites with Pineapple Salsa

This recipe for garlic shrimp bites with pineapple salsa is a light, easy-to-prepare appetizer. If you don’t have the ceramic spoons shown in the picture above, use taco or pita chips.

Most fishmongers clean and devein the shrimp for you. If possible, get them to remove the tail end, too. If not, just pinch until you hear a slight crack and gently wiggle it off. I prefer to find Wild USA shrimp.

Shelled and deveined shrimp.

Shelled and deveined shrimp.

If you don’t have a grill, heat a medium frypan over medium-high heat and sauté the marinated shrimp as directed below.

Cut the green onions on the diagonal and include the green tops, which add color and flavor. Plate the pita chips just before serving to keep the chip crisp.

Grilled Garlic Shrimp:

 

Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.

Marinating shrimp.

Marinating shrimp.

Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

Grilled shrimp.

Grilled shrimp.

Cut the shrimp into bite-size chunks and place one piece on each spoon or on each taco or pita chip and top with pineapple salsa. Visit honeypiesrecipes.com to see “HOW TO: Peel a Pineapple.”

 

Pineapple Salsa

Pineapple salsa.

Pineapple salsa.

1/2 fresh pineapple, minced
1/4 cup freshly squeezed lime juice
1/4 cup thinly sliced green onions (cut on diagonal green tips)
1/4 cup chopped cilantro
1 small jalapeno,
1 teaspoon Kosher salt

Chopped green onions.

Chopped green onions.

Combine the pineapple, lime juice, green onions, cilantro, jalapeno, and salt. Let sit 30 minutes, stir once at 15 minutes. Can be made up to two days in advance.

Salsa ingredients.

Salsa ingredients.

 

Grilled Garlic Shrimp
Makes: 6-8 appetizer portions
 
Most fishmongers will clean and devein the shrimp for you. If possible, get them to remove the tail shell, too. If not, just pinch them until you hear a slight crack and gently wiggle the end off. If you don’t have a grill, heat a medium sauté pan over medium-high heat and sauté the marinated shrimp into the hot pan and cook as directed below. Cut the scallions on the diagonal and include the green tops, which add color and are delicious. If you use the pita chips, plate them just before serving or the chip gets soggy.
Ingredients
  • one pound medium or large shrimp, shelled and deveined
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon Kosher salt
  • ⅛ teaspoon crushed red pepper flakes, more if you dare!
Method
  1. Combine the shrimp, oil, garlic, salt and pepper flakes in a non-reactive bowl and cover or a self-closing plastic bag, and chill for at least two hours.
  2. Preheat the grill. Place the shrimp on the hot grill and cook for two minutes on one side, turn and cook another one or two minutes. The shrimp are ready when they are pink and firm.

 

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