Crunchy Butterfly Shrimp with Pineapple Salsa
Sweet, spicy, crunchy, tender, this recipe is all that and a bag of chips. Except who needs chips when you’ve got Gorton’s Crunchy Butterfly Shrimp?
Ingredients
Gorton's seafood
Two 9.2 ounce packages Gorton’s Butterfly Shrimp
FOR PINEAPPLE SALSA:
1 jalapeno, seeds, membranes removed, and diced
5 ounces jarred roasted red peppers, diced
2 slices of a large red onion, diced
2 large cloves of garlic, minced
8 ounces finely chopped fresh pineapple (or use an 8-oz can of crushed pineapple or pine
apple tidbits)
2 tablespoons lime juice (1 whole lime, juiced)
¼ teaspoon salt
1 tablespoon honey
3 tablespoons finely chopped cilantro
FOR FIRECRACKER SAUCE:
1 tablespoon Sriracha sauce
1 tablespoon honey
2 tablespoons lime juice (1 whole lime, juiced)
Preparation
Step 1
Prepare Gorton’s Butterfly Shrimp according to package directions.
Step 2
Meanwhile, prep all pineapple salsa ingredients and combine in a small mixing bowl.
Step 3
In a separate small bowl, create the Firecracker Sauce by combining Sriracha, honey, and lime.
Step 4
To serve, add a small amount of firecracker sauce to each shrimp (add more if you want more heat on your shrimp!), then finish each shrimp with the pineapple salsa and enjoy!
