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Cilantro Shrimp Cups with Roasted Pineapple Slaw

Caramelized onions and pineapple added to crisp cabbage and creamy avocado make a great slaw to go with the tasty cilantro shrimp. I have such a love for shrimp and the wonderful flavors of Mexican food. I find a way to put them together often. The leftovers were just as great cold the next day!

kimbanick Cilantro Shrimp Cups with Roasted Pineapple Slaw
  • 24 raw medium shrimp, thawed, peeled and deveined
  • 1/4 cup green pepitas (pumpkin seeds), toasted and divided
  • 3/4 cup fresh cilantro, packed, large stems removed, chopped and divided
  • 1/4 cup extra virgin olive oil
  • 8 ounces fresh pineapple, cut into bite sizes pieces
  • 1/2 onion, cut into large pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/2 fresh lime, squeezed
  • 1/2 fresh lemon, squeezed
  • 1 teaspoon apple cider vinegar
  • 1 jalapeo pepper, seeded and finely minced
  • 1 green onion, finely sliced
  • 1 large avocado, cut and in small cubes
  • 4 cups finely shredded cabbage
  • 8 boston lettuce leaves
  • kosher salt, 1/8 teaspoon for the pesto and a pinch for the slaw
  • pinch ground cumin

Step 1

Preheat oven to 425 degrees.

Step 2

Toast pumpkin seeds in a dry skillet over medium high heat until they begin to brown. Set seeds aside to be used in the pesto and the slaw.

Step 3

Make cilantro pesto in a blender (or small blender like a Bullet). Blend cup cilantro packed with large stems removed, 1 garlic clove minced, 1 tablespoon of lime juice, 2 tablespoon of toasted pumpkin seeds, cup olive oil and 1/8 teaspoon of salt until smooth. Remove 1 tablespoons of pesto and set aside for pineapple mixture. Toss the remaining pesto over the cleaned shrimp, set aside.

Step 4

Toss the pineapple and onion with the 1 tablespoons of cilantro pesto. Spread mixture over a greased baking sheet and roast for 15 minutes turning halfway through. While pineapple mixture is roasting, blend coleslaw, seeded and minced jalapeno, cup chopped cilantro, cubed avocado, sliced green onion, pinch of salt and pinch of ground cumin.

Step 5

The pineapple mixture is done roasting when the onion is opaque and the pineapple begins to caramelize. Add pineapple mixture to the slaw and combine while warm.

Step 6

Reduce the oven temperature to 350 degrees. Arrange the shrimp on the same baking sheet. When the oven is ready, cook the shrimp for 8 minutes or until pink and no longer opaque.

Step 7

To serve, fill each lettuce cup with a good amount of slaw and top each with three shrimp.

4

Cilantro Shrimp Cups with Roasted Pineapple Slaw

Cilantro Shrimp Cups with Roasted Pineapple Slaw

Caramelized onions and pineapple added to crisp cabbage and creamy avocado make a great slaw to go with the tasty cilantro shrimp. I have such a love for shrimp and the wonderful flavors of Mexican food. I find a way to put them together often. The leftovers were just as great cold the next day!

Preparation

Serves

Calories

2016

Equipment

Ingredients

  • 24 raw medium shrimp, thawed, peeled and deveined
  • 1/4 cup green pepitas (pumpkin seeds), toasted and divided
  • 3/4 cup fresh cilantro, packed, large stems removed, chopped and divided
  • 1/4 cup extra virgin olive oil
  • 8 ounces fresh pineapple, cut into bite sizes pieces
  • 1/2 onion, cut into large pieces
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/2 fresh lime, squeezed
  • 1/2 fresh lemon, squeezed
  • 1 teaspoon apple cider vinegar
  • 1 jalapeo pepper, seeded and finely minced
  • 1 green onion, finely sliced
  • 1 large avocado, cut and in small cubes
  • 4 cups finely shredded cabbage
  • 8 boston lettuce leaves
  • kosher salt, 1/8 teaspoon for the pesto and a pinch for the slaw
  • pinch ground cumin
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Step 1

Preheat oven to 425 degrees.

Step 2

Toast pumpkin seeds in a dry skillet over medium high heat until they begin to brown. Set seeds aside to be used in the pesto and the slaw.

Step 3

Make cilantro pesto in a blender (or small blender like a Bullet). Blend cup cilantro packed with large stems removed, 1 garlic clove minced, 1 tablespoon of lime juice, 2 tablespoon of toasted pumpkin seeds, cup olive oil and 1/8 teaspoon of salt until smooth. Remove 1 tablespoons of pesto and set aside for pineapple mixture. Toss the remaining pesto over the cleaned shrimp, set aside.

Step 4

Toss the pineapple and onion with the 1 tablespoons of cilantro pesto. Spread mixture over a greased baking sheet and roast for 15 minutes turning halfway through. While pineapple mixture is roasting, blend coleslaw, seeded and minced jalapeno, cup chopped cilantro, cubed avocado, sliced green onion, pinch of salt and pinch of ground cumin.

Step 5

The pineapple mixture is done roasting when the onion is opaque and the pineapple begins to caramelize. Add pineapple mixture to the slaw and combine while warm.

Step 6

Reduce the oven temperature to 350 degrees. Arrange the shrimp on the same baking sheet. When the oven is ready, cook the shrimp for 8 minutes or until pink and no longer opaque.

Step 7

To serve, fill each lettuce cup with a good amount of slaw and top each with three shrimp.

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