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.jpg)
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:
covered percent of daily need
