Shrimp with Caribbean Salsa
Servings: 4
Ingredients
- 1 1/2 lbs wild-caught shrimp, peeled and de-veined
- 2 cloves garlic, chopped
- 1 tbsp fish sauce
- pineapple juice from reserve (see below)
- sprinkle of celtic/himalayan salt and fresh ground pepper to taste
- 1 tsp olive oil
For Salsa
- 8 oz. can of pineapple tidbits, drained. RESERVE JUICE.
- 1 mango, diced
- 2 tbsp cilantro, chopped
- 1/2 cup red onion, diced
- 1/2 cucumber, diced
Garnish
- 1 avocado, diced
- crushed red pepper (optional)
Instructions
- Marinate shrimp in pineapple juice and fish sauce in fridge while you prep ingredients.
- Prep all ingredients.
- Combine pineapple, mango, cilantro, red onion and cucumber in a bowl. Set aside
- Remove shrimp from fridge and drain remaining marinade.
- Toss shrimp in garlic and salt & pepper to taste.
- Heat cast iron skillet or grill pan and add a drizzle of olive oil.
- Cook shrimp for 1-2 minutes on each side or until cooked through.
- Top with Caribbean salsa, avocado and crushed red pepper (optional)
- Enjoy!