Cilantro Shrimp Cups with Roasted Pineapple Slaw

The contest called for something baked not fried at Whole Foods Market Cooking contest. I usually do not fry my food so creating a recipe using the oven is not difficult. Now creating the winning recipe is a little more of a challenge.  [whohit]-Cilantro Shrimp Cups-[/whohit]

Cilantro Shrimp Cups with Roasted Pineapple Slaw

Cilantro Shrimp Cups with Roasted Pineapple Slaw

 

The recipe calls for using the oven to roast the pineapple chunks and chopped onion. The shrimp also hit the baking sheet to cook for 8 minutes instead of sautéing or deep frying. I finished the dish, mouth watering, I dove into the shrimp cups. Oh my, the warm caramelized onion and pineapple mixed in with the cabbage made a flavorful slaw and great compliment to the cilantro pesto covered shrimp. The next day when all of the kids showed up for Christmas morning gift opening and brunch, I pulled the leftovers out of the refrigerator. My daughters ate it cold and gave it rave reviews. To bad they didn’t get any fresh and warm. I promise I will make this again.

Cilantro Shrimp Cups with Roasted Pineapple Slaw

Number of servings: 4

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Cilantro pesto covered shrimp, oven roasted fresh pineapple and onion mixed with shredded dressed cabbage for a warm crisp slaw. It all comes together to make a flavorful healthy meal,.

Ingredients

  • 24 Shrimp raw med-large size shrimp, thawed, peeled and deveined
  • ¼ cup pumpkin seeds, toasted and divided
  • ¾ cup cilantro, packed, large stems removed, chopped and divided
  • ¼ cup olive oil
  • 8 oz fresh pineapple, cut into bite sizes
  • ½ onion, cut into large chunks
  • 1 garlic clove, minced
  • 1 tablespoon lime juice
  • ½ lime, squeezed
  • ½ lemon, squeezed
  • 1 teaspoon apple cider vinegar
  • 1 jalapeño, seeded and finely minced
  • 1 green onion, finely sliced
  • 1 large avocado, cut in small cubes
  • 4 cups shredded cabbage
  • 8 Butter lettuce cups

Instructions

  1. Preheat oven to 425 degrees.
  2. Toast pumpkin seeds in a dry skillet over medium high heat until they begin to brown. Set seeds aside to be used in the pesto and the slaw.
  3. Make cilantro pesto in a blender (or small blender like a Bullet). Blend ½ cup cilantro packed with large stems removed, 1 garlic clove minced, 1 tablespoon of lime juice, 2 tablespoon of toasted pumpkin seeds, ¼ cup olive oil and 1/8 teaspoon of salt until smooth. Remove 1 ½ tablespoons of pesto and set aside for pineapple mixture. Toss the remaining pesto over the cleaned shrimp, set aside.
  4. Toss the pineapple and onion with the 1 ½ tablespoons of cilantro pesto. Spread mixture over a greased baking sheet and roast for 15 minutes turning halfway through. While pineapple mixture is roasting, blend coleslaw, seeded and minced jalapeno, ¼ cup chopped cilantro, cubed avocado, sliced green onion, pinch of salt and pinch of ground cumin.
  5. The pineapple mixture is done roasting when the onion is opaque and the pineapple begins to caramelize. Add pineapple mixture to the slaw and combine while warm.
  6. Reduce the oven temperature to 350 degrees. Arrange the shrimp on the same baking sheet. When the oven is ready, cook the shrimp for 8 minutes or until pink and no longer opaque.
  7. To serve, fill each lettuce cup with a good amount of slaw and top each with three shrimp.

Notes

This recipe is Paleo too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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