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?

Where to Buy

Foodie Approved

Directions

1. Prepare Gorton’s Butterfly Shrimp according to package directions.

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

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

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!

Ingredients

Two 9.2 ounce packages Gorton’s Jumbo 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)