Date Night

Crunchy Butterfly Shrimp with Pineapple Salsa

Sweet, spicy, crunchy, tender, this recipe is all that and a bag of chips. Except who needs chips when you’ve got Gorton’s Crunchy Butterfly Shrimp?

Ingredients

Gorton's seafood

Gorton’s Butterfly Shrimp

Two 9.2 ounce packages Gorton’s Butterfly Shrimp

 

FOR PINEAPPLE SALSA: 

1 jalapeno, seeds, membranes removed, and diced

5 ounces jarred roasted red peppers, diced

2 slices of a large red onion, diced

2 large cloves of garlic, minced

8 ounces finely chopped fresh pineapple (or use an 8-oz can of crushed pineapple or pine

apple tidbits)

2 tablespoons lime juice (1 whole lime, juiced)

¼ teaspoon salt

1 tablespoon honey

3 tablespoons finely chopped cilantro

 

FOR FIRECRACKER SAUCE: 

1 tablespoon Sriracha sauce

1 tablespoon honey

2 tablespoons lime juice (1 whole lime, juiced)

Preparation

Step 1

Prepare Gorton’s Butterfly Shrimp according to package directions.

Step 2

Meanwhile, prep all pineapple salsa ingredients and combine in a small mixing bowl.

Step 3

In a separate small bowl, create the Firecracker Sauce by combining Sriracha, honey, and lime.

Step 4

To serve, add a small amount of firecracker sauce to each shrimp (add more if you want more heat on your shrimp!), then finish each shrimp with the pineapple salsa and enjoy!

@gortonsseafood

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