Sautéed Shrimp with Pineapple Recipe

Apr 27, 2012 @ 6:12 PM
Posted by Molly Aronica, Editor

Nutrition

Cal/Serving: 210
Daily Value: 11%
Servings: 2

Low-Carb

Fat	13g	20%
Saturated	7g	37%
Trans	0g	0%
Carbs	8g	3%
Fiber	1g	3%
Sugars	5g	0%
Protein	16g	32%
Cholesterol	173mg	58%
Sodium	1226mg	51%
Calcium	75mg	7%
Magnesium	33mg	8%
Potassium	210mg	6%
Iron	0mg	2%
Zinc	1mg	8%
Vitamin A	771IU	15%
Vitamin C	26mg	43%
Thiamin (B1)	0mg	4%
Riboflavin (B2)	0mg	2%
Niacin (B3)	2mg	11%
Vitamin B6	0mg	13%
Folic Acid (B9)	33µg	8%
Vitamin B12	1µg	21%
Vitamin D	0µg	0%
Vitamin E	2mg	10%
Vitamin K	2µg	3%
Fatty acids, total monounsaturated	3g	0%
Fatty acids, total polyunsaturated	1g	0%

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Molly Aronica

Pineapple and shrimp may seem like a surprising pairing, but when sautéed with butter, garlic, and ginger, the two ingredients come together in sweet, savory harmony. This dish is quick and easy, since it's cooked all together on the stovetop and showcases a handful of bright, fresh ingredients.

Click here to see Butter vs. Olive Oil: What's Better?

INGREDIENTS

2 tablespoons unsalted butter
1 teaspoon fresh garlic, grated
1 teaspoon fresh ginger, grated
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt
1/2 cup fresh pineapple, diced
1/2 pound medium raw shrimp, cleaned
2 tablespoons fresh lemon juice
2 fresh thyme sprigs, leaves only
Couscous, for serving

DIRECTIONS

Melt the butter in a large sauce pan over medium heat, add the garlic and ginger and cook until soft and fragrant, then add the pepper flakes and salt and sauté for 1 more minute. Turn the heat to medium-high and add the pineapple, cook for 10 minutes, until the pineapple starts to break down. Add the shrimp and sauté until they're pink and just cooked through, about 6 minutes. Remove from the heat and toss with lemon juice. Sprinkle the thyme leaves over each portion and serve immediately over couscous.