Directions

  1. Preheat oven to 425°F. Bake shrimp on a parchment-lined baking sheet for 10 minutes, then flip and bake another 6 minutes.
  2. Meanwhile, prep all Pineapple Relish 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 Relish and enjoy!

Ingredients

Two 9.2 ounce packages Gorton’s Jumbo Butterfly Shrimp

FOR THE PINEAPPLE RELISH:
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-ounce can of crushed pineapple or pineapple tidbits)
2 tablespoons lime juice (1 whole lime, juiced)
¼ teaspoon salt
1 tablespoon honey
3 tablespoons finely chopped cilantro

FOR THE FIRECRACKER SAUCE:
1 tablespoon Sriracha sauce
1 tablespoon honey
2 tablespoons lime juice (1 whole lime, juiced)

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Crunchy Butterfly Shrimp

Tender tail-on Shrimp in crunchy panko breadcrumbs.

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