Pineapple Shrimp & Pina Colada Sauce
This tropical family favorite from A Helicopter Mom puts popcorn shrimp in the spotlight in a way we’d never thought of before – alongside grilled pineapple.
Ingredients
Gorton's seafood
FOR THE SHRIMP
4-5 fresh pineapple slices
4 cups prepared rice
Limes for garnish (optional)
FOR THE DIPPING SAUCE
1 cup sour cream
1 cup cream of coconut (I use Coco Lopez)
1⁄2 cup crushed pineapple
1/2 teaspoon fresh lemon juice
FOR THE PINEAPPLE SAUCE
3 cups coarsely chopped pineapple
1 tablespoon brown sugar
2 tablespoons honey
1/2 cup pineapple juice
Preparation
Step 1
Prepare Piña Colada Dipping Sauce. Chill in refrigerator until ready to use.
Step 2
Grill pineapple slices on both sides, then cut into chunks.
Step 3
Begin to bake shrimp according to package directions. While shrimp is baking, prepare Pineapple Sauce.
Step 4
Before the last 5 minutes of baking, remove the shrimp from the oven. Drizzle the pineapple sauce over the popcorn shrimp, then return to the oven for the remaining 5 minutes.
Step 5
Spoon pineapple and shrimp over cooked rice and serve with the Piña Colada Dipping Sauce. Enjoy!
FOR THE DIPPING SAUCE
Step 1
Combine sour cream and cream of coconut in a mixing bowl, gently mixing by hand. Do not overmix or the sour cream will break down and make the sauce too runny.
Step 2
Drain crushed pineapple, then fold into the cream mixture.
Step 3
Gently stir in the lemon juice.
Step 4
Cover and store refrigerated.
FOR THE PINEAPPLE SAUCE
Step 1
Place all ingredients in a food processor, and pulse 10 times or until finely chopped and combined. Cover and chill until ready to use.
Featured product
Popcorn Shrimp
