Pineapple Habanero IPA Shrimp

You can never have too many main course recipes, so give Pineapple Habanero IPA Shrimp a try. This recipe serves 4 and costs $2.05 per serving. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 249 calories, 13g of protein, and 12g of fat per serving. This recipe from The Beeroness has 194 fans. A mixture of honey, red bell pepper, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 25 minutes. With a spoonacular score of 79%, this dish is pretty good. Similar recipes include Spicy Habanero Grilled Pineapple Shrimp, Pineapple Habanero Dip, and Pineapple-Habanero Salsa.

Servings: 4

Preparation duration: 5 minutes

Cooking duration: 20 minutes

 

Ingredients:

2/3 cup, plus 2 Tbs IPA beer, divided

2 Tbs cornstarch

2 Tbs green onions, chopped

1 Tbs honey

3 Tbs olive oil

½ tsp pepper

1 habanero peppers, chopped, stem and seeds removed

1 cup chopped fresh pineapple

½ lbs raw shrimp, peeled and deveined

1 red pepper, diced (stem and seeds removed)

Rice for serving

3 Tbs rice wine vinegar

½ tsp salt

½ cup white onions, diced

Equipment:

frying pan

Cooking instruction summary:

Heat the olive oil in a pan over medium high heat. Sprinkle the shrimp all over with salt and pepper. Add to the pan, cook until pink on all sides, remove from pan, set aside.Add the onions and red pepper, cook until softened and slightly caramelized, about 8 minutes. Add the pineapple, pepper, 2/3 cup beer, honey, vinegar, and cornstarch, cook over a low simmer until pineapple has broken down and sauce has thickened, about 10 minutes. Add the shrimp back in as well as the remaining 2 tablespoons beer, stir until combined, remove from heat. Serve over rice, sprinkle with green onions prior to serving.

 

Step by step:


1. Heat the olive oil in a pan over medium high heat. Sprinkle the shrimp all over with salt and pepper.

2. Add to the pan, cook until pink on all sides, remove from pan, set aside.

3. Add the onions and red pepper, cook until softened and slightly caramelized, about 8 minutes.

4. Add the pineapple, pepper, 2/3 cup beer, honey, vinegar, and cornstarch, cook over a low simmer until pineapple has broken down and sauce has thickened, about 10 minutes.

5. Add the shrimp back in as well as the remaining 2 tablespoons beer, stir until combined, remove from heat.

6. Serve over rice, sprinkle with green onions prior to serving.


Nutrition Information:

Quickview
248k Calories
12g Protein
11g Total Fat
21g Carbs
17% Health Score
Limit These
Calories
248k
12%

Fat
11g
18%

  Saturated Fat
1g
10%

Carbohydrates
21g
7%

  Sugar
11g
13%

Cholesterol
142mg
48%

Sodium
737mg
32%

Alcohol
1g
9%

Get Enough Of These
Protein
12g
26%

Vitamin C
86mg
104%

Selenium
27µg
40%

Manganese
0.77mg
38%

Vitamin A
1097IU
22%

Vitamin E
2mg
18%

Vitamin K
16µg
16%

Phosphorus
142mg
14%

Vitamin B6
0.25mg
13%

Copper
0.24mg
12%

Calcium
103mg
10%

Iron
1mg
10%

Folate
37µg
9%

Magnesium
36mg
9%

Zinc
1mg
9%

Fiber
2g
9%

Potassium
260mg
7%

Vitamin B12
0.43µg
7%

Vitamin B3
1mg
6%

Vitamin B1
0.08mg
6%

Vitamin B2
0.08mg
4%

Vitamin B5
0.35mg
4%

covered percent of daily need
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