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Nutrition Facts
Serving Size 1 (240g) Recipe makes 4 servings
Calories 251
Calories from Fat 68		(27%)
Amount Per Serving		%DV
	Total Fat 7.6g	11%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 3.8g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 259mg		86%
Sodium 253mg		10%
Potassium 397mg		11%
Total Carbohydrate 9.4g		3%
	Dietary Fiber 1.1g	4%
	Sugars 5.6g
Protein 35.0g		70%
detailed view... how is this calculated?

Curried Shrimp With Pineapple Salsa

Recipe #114147 | 42 min | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Dreamgoddess
Mar 24, 2005

I found this recipe in a cookbooklet that I received from chef pines506 during our cookbooklet swap in March 2005. Sounds very yummy!

SERVES 4 (change servings and units)

Ingredients

Pineapple Salsa

1/2 small pineapple
1 small jalapeno, minced
2 teaspoons cilantro, chopped
salt and pepper

Curried Shrimp

1 1/2 lbs medium shrimp, peeled and deveined
3/4 teaspoon curry powder
salt
4 teaspoons olive oil

Directions

1
For the salsa, core the pineapple and chop into small chunks.
2
The jalapeno may be deseeded for less heat if desired.
3
Combine all salsa ingredients in a medium bowl and toss well.
4
Set aside while cooking the shrimp.
5
For the shrimp, combine the shrimp, curry powder and salt.
6
Heat half the oil over medium high heat.
7
Cook half the shrimp for about 4-6 minutes or until done.
8
Repeat by heating the remaining oil and cooking the remaining shrimp until done.
9
To serve, toss the shrimp with the pineapple salsa and serve immediately.

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Featured Reviews for This Recipe

From: Westcoastgal

On Jul 13, 2009

so good!!! my daughter and I had these for dinner tonight with couscous and we both loved them so much we'll be doing this again next week!!!

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From: Peter J

On Jun 11, 2007

So great and simple! I used some home-made curry powder and instead of tossing the shrimp in the salsa placed the salsa in the middle of a plate over a bed of plain rice with the shrimp around the outside. My curry mix was quite a hot one so this went along really well with a nice chilled glass of crisp chardonnay.

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From: PaulaG

On May 18, 2005

Sorry I was late getting this made. Things just got in the way. It is quick, has a wonderful flavor and so easy to make. I used the food processor to make the salsa. Just put everything in a pulsed until it was the right consistency. Cooked the shrimp in the wok, mixed in salsa and dinner was served. Served this with Sherried Greens with Fruit and Blue Cheese Sherried Greens With Fruit and Blue Cheese. The fruit in the salad and the heat of the salsa complimented each other well.

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From: sugarpea

On Mar 29, 2005

I would normally use a lot more ingredients in both salsa and shrimp curry. Now I'm wondering why. This was great and doesn't need anything additional. Delicious.

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