Caribbean-spiced Shrimp with Pineapple Salsa

Photo by Tony G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

appetizer servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 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)

Directions

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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