Blackened Shrimp with Pineapple Salsa

Blackened shrimp with pineapple salsa is a sweet, smoky, and spicy dish that’s quick to make and sure to please. A heart-healthy option on a weight loss, low carb, or generally healthy diet, you can serve this on its own, with a salad, on a whole-grain tortilla, or with ½ cup of cooked brown rice.

Variations and Serving Suggestions

• Instead of shrimp, try 12-16 ounces of tilapia, salmon, tofu, or chicken.
• For a plant-based option, use 2 cups of extra firm, pressed tofu or 2 cups of canned black beans, drained.
• Fresh or unsweetened frozen pineapple are most vibrant, but canned is okay, too. If using canned pineapple, choose pineapple chunks or diced pineapple in its own juice, without added sugars. Drain well before using. 
• Fresh or unsweetened frozen mango or peach can substitute for mango.
• For a fruity salsa without the sweetness of pineapple, try citrus salsa.
• For a shortcut, serve the shrimp with store bought mango or peach salsa instead of making pineapple salsa. 
• For a satisfying low-carb meal, add slices of avocado before serving. 

Recipe for Blackened Shrimp with Pineapple Salsa

Makes 4 servings

Ingredients:

Pineapple Salsa

• 1 ½ cups of fresh pineapple, diced
• ¼ cup of diced red onion
• ½ red pepper, chopped
• (Optional for heat) 1-2 tablespoons of jalapeño, seeded and deveined then chopped
• 2-4 tablespoons of chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

Shrimp 

• 1 lb of shrimp, peeled and deveined. Thaw if using frozen shrimp
• 2 tablespoons of olive oil
• 1 tablespoon of paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of dried oregano
• 1 teaspoon of dried thyme
• ½ teaspoon of cayenne pepper, or to taste
• Salt and pepper to taste

Instructions:

1. In a bowl, combine the pineapple, red onion, red bell pepper, jalapeño (if using), and cilantro.
2. Add lime juice and a pinch of salt. Mix well.
3. Cover and refrigerate while preparing the shrimp to let the flavors meld.
4. In a small bowl, mix the paprika, garlic powder, onion powder, oregano, thyme, cayenne pepper, black pepper, and salt.
5. In a medium bowl, toss the shrimp in olive oil, then pour the spice mixture over the shrimp mixture. Toss to coat evenly with the spice mixture.
6. Heat a skillet or grill pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until opaque and cooked through, stirring occasionally.
7. Top with the chilled pineapple salsa before serving.

Nutrition information per serving: 220 calories; 9 grams of fat; 1 gram of saturated fat; 170 mg of cholesterol; 300 mg of sodium; 8 grams of carbohydrates; 6 grams of sugar; 1 gram of fiber; 23 grams of protein

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