Spicy Pineapple Shrimp Lime Cabbage (Print Version)
Tropical shrimp with pineapple and chili over zesty cabbage avocado slaw
# List of Ingredients:
→ For the Spicy Pineapple Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup fresh pineapple, diced
03 - 2 tbsp olive oil
04 - 2 cloves garlic, minced
05 - 1 small red chili, finely chopped (or 1/2 tsp chili flakes)
06 - 1 tsp smoked paprika
07 - 1/2 tsp sea salt
08 - 1/4 tsp black pepper
09 - 1 tbsp honey
10 - Juice of 1 lime
11 - 2 tbsp fresh cilantro, chopped
→ For the Lime Avocado Cabbage Crunch
12 - 3 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 large ripe avocado, diced
15 - 1/3 cup thinly sliced red onion
16 - 1/4 cup chopped fresh cilantro
17 - 2 tbsp olive oil
18 - Juice and zest of 1 lime
19 - 1/2 tsp sea salt
20 - 1/4 tsp ground black pepper
# Step-by-step Instructions:
01 - In a large bowl, combine green and red cabbage, red onion, and cilantro. Drizzle with olive oil, lime juice, lime zest, salt, and pepper. Toss to coat well. Gently fold in diced avocado. Set aside.
02 - In a medium bowl, toss shrimp with garlic, chili, smoked paprika, salt, and pepper until evenly coated.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until just pink and opaque throughout.
04 - Add pineapple and honey to the skillet. Stir-fry for 2 more minutes, allowing the pineapple to caramelize lightly and the flavors to meld.
05 - Squeeze in lime juice and sprinkle with chopped cilantro. Stir well to combine, then remove from heat immediately.
06 - To serve, divide the cabbage crunch among plates. Top with spicy pineapple shrimp and garnish with extra cilantro, if desired.
# Expert Advice:
01 -
- The sweet heat combo hits every craving at once
- Comes together in under 30 minutes but looks fancy
- The cabbage slaw stays crispy for days making great leftovers
02 -
- Overcooked shrimp turns rubbery fast so watch the clock closely
- The slaw actually tastes better after sitting for 15 minutes
- Room temperature shrimp cooks more evenly than cold from the fridge
03 -
- Pat shrimp really dry before tossing with spices for better searing
- Use a microplane for the lime zest to get just the outer colored part