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Caribbean-spiced Shrimp with Pineapple Salsa


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  • 1 tablespoon paprika
  • 2 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground fennel (optional)
  • 1/8 teaspoon ground red pepper
  • 2 pounds unpeeled jumbo shrimp (16-20 count)
  • 1/4 cup olive oil, divided
  • Pineapple Salsa (see recipe)


Servings 12


Step 1

Combine first 10 ingredients, including fennel if desired, in a small bowl.

Peel shrimp, leaving tails on; devein, if desired. Dredge shrimp in spice mixture.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add shrimp, in batches, and cook 2 to 3 minutes or until shrimp turn pink. Add remaining 2 tablespoons oil to skillet, as needed, to cook remaining shrimp. Serve shrimp warm or at room temperature with Pineapple Salsa.


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