World Flavors

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

1 package Gorton’s Popcorn Shrimp

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.

@gortonsseafood

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