Shrimp with Pineapple Salsa

When it comes to summer dinners, we’re all looking for something simple, wholesome and refreshing. Translation? No laborious cook times or mother sauces. Instead, the ideal summer dinners are made with quick-cooking proteins and an even quicker mixture of raw fruits and vegetables. That’s why this shrimp with pineapple salsa is a standby dinner between June and August.

The succulent shrimp is cooked in a sticky-sweet sauce, and is served with a refreshing pineapple salsa made from cubed pineapple, sweet red peppers, fresh cilantro and lime juice. We like to serve everything over a bed of rice and beans, but the shrimp with pineapple salsa can just as easily be tucked into tacos or piled on tostadas for a lighter summer dinner.

Ingredients for Shrimp with Pineapple Salsa

• Rice: Wash the rice before cooking it. Debris like dust, rocks, chemicals and bugs can all be found on rice after its processing journey. Feel free to plus-up the rice with our cilantro-lime rice recipe.
• Black beans: Before stirring the beans into the rice, drain them through a colander, then rinse them very well.
• Pineapple and pineapple juice: Both fresh pineapple and pineapple juice are used in this recipe. Cube the fresh pineapple for the salsa and buy a container of pineapple juice for the sauce. There’s no shortage of pineapple flavor in this summery dinner!
• Brown sugar: Brown sugar gets cooked down with the sauce ingredients, creating a sticky-sweet coating for the shrimp.
• Veggies: Red bell peppers and white and red onions add crunch and vibrancy.
• Sriracha: For a kick of heat, we included spicy sriracha in the shrimp sauce. Feel free to omit if you’re spice-averse.
• Limes: There are usually about 2 tablespoons of fresh lime juice in one lime, which is enough for this recipe’s sauce, but I recommend buying an extra to be on the safe side. Plus, it’s nice to garnish each serving with lime wedges.
• Shrimp: Take a moment to clean and devein the shrimp before jumping into the recipe. To save time, buy already prepped shrimp.

Directions

Step 1: Cook the rice and beans

Cook the basmati rice according to package directions. Stir in the black beans, then cover and keep them warm.

Step 2: Make the sauce

While the rice cooks, heat the canola oil in a large skillet over medium-high heat. Saute the onion until it’s tender, three to four minutes. Stir in the pineapple juice, brown sugar and sriracha chili sauce. Bring the mixture to a boil, and cook it, uncovered, on high until the liquid is reduced to a 1/2 cup, 10 to 12 minutes.

Step 3: Mix the pineapple salsa

In a bowl, toss the pineapple with the red pepper, cilantro, red onion, lime juice, salt and pepper. Set the bowl aside.

Step 4: Cook the shrimp

Once the sauce has reduced, stir in the prepared shrimp and return the mixture just to a boil. Reduce the heat and simmer the shrimp, uncovered, until they turn pink, two to three minutes.

Step 5: Serve

Serve the shrimp over the bed of rice and beans, then add the pineapple salsa. Enjoy!

Recipe Variations

• Serve as tacos or tostadas: Instead of a bed of rice and beans, serve shrimp with pineapple salsa as tacos or tostadas. For tostadas, spread refried black beans or homemade guacamole on top of the tortilla so that everything stays in place.
• Season the shrimp: Feel free to season the shrimp before cooking. Jerk seasoning would be perfect here, but Cajun seasoning can be used, too.
• Swap pineapples for mangoes: Can’t get your hands on a perfectly ripe pineapple? Mangoes are a great replacement! Our mango salsa recipe is almost identical to this pineapple salsa.
• Add extra veggies: Looking to bulk up this dish? Toss fresh avocado, cherry tomatoes or sweet corn into the pineapple salsa.
• Make it spicier: Kick up the heat! Add diced jalapenos or serrano peppers to the pineapple salsa, or add a pinch of dried chili flakes to the shrimp sauce.

How to Store Shrimp with Pineapple Salsa

Once the shrimp has cooled to room temperature, store what’s left of the dish in an airtight container. It can be kept in the fridge for up to four days. I recommend storing the shrimp separately from the pineapple salsa, since only the shrimp needs to be reheated.

Can you make pineapple salsa ahead of time?

Yes, this pineapple salsa can be made a day in advance to serving. Just store it in the fridge in an airtight container. Taking care of this one component makes cooking and serving this dish even easier when the time comes.

Shrimp with Pineapple Salsa Tips

What do you serve with shrimp with pineapple salsa?

Serve shrimp with pineapple salsa alongside all sorts of sides like guacamole and chips, a big bowl of esquites, homemade yuca frita or plantains.

Can you grill the shrimp instead?

Yes, you can grill the shrimp instead. Boil down the sauce as directed. Skewer the shrimp, then brush on the sauce. Grill the shrimp until they turn pink all the way through.

Can you use frozen shrimp?

Yes, you can use frozen shrimp. Thaw, drain and pat the shrimp dry before cooking them.