Pineapple BBQ Shrimp is a skillet full of sautéed shrimp tossed in a spicy barbecue sauce with sweet chunks of pineapple and red peppers. This quick and easy meal earned two thumbs up from my whole family and best of all, it comes together in less than 15 minutes.
Like so many of our meals, this recipe was inspired by the ingredients we had on hand, plus a craving or two. My middle son had been asking for shrimp, there was a sale on pineapple, and I had an extra jar of barbecue sauce just waiting to be used. The combination of flavors was even better than I had hoped and I will definitely be making this again soon!
COOK'S NOTE: Even if you aren't partial to a spicy barbecue sauce most of the time, you'll want a spicy sauce to balance the sweet pineapple in this dish. You can make your own sauce in just a few minutes, using one of these recipes for homemade barbecue sauce, or use your favorite store-bought sauce. I promise that the end result will not be too spicy. I used our spiciest barbecue sauce and there was barely a hint of heat to the dish when it was ready to eat.
Pineapple BBQ Shrimp
Yield: 4 servings
2 tablespoons butter
1 pound medium shrimp
1-2 teaspoons olive oil
2 cups fresh pineapple, sliced and cut bite-size or (1) 14 ounce can pineapple chunks, drained
1 large red bell pepper, chopped into bite-size pieces
1/2 cup spicy barbecue sauce
3 green onions, sliced thin
Thaw and peel the shrimp. Dry the peeled shrimp with a paper towel and set aside. In a large skillet, over high heat, melt 2 tablespoons of butter. Working quickly with a pair of tongs, add the shrimp, one at a time, starting at the handle and working in a spiral pattern around the pan. Once all the shrimp has been added, the first shrimp should be ready to flip. Work back around the pan, turning the shrimp over in the order you first placed them in the pan. Cook for another 30-60 seconds, then remove the shrimp from the pan to a waiting plate.
Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it brown slightly, about 1-2 minutes. Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. Serve by itself or over rice. Enjoy!
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