Pineapple BBQ Shrimp
Use your favorite BBQ sauce to make this quick zesty and tangy skillet meal.
25 min.prep time
35 min.total time
16 ounces large (41 to 50 count) peeled, deveined, uncooked shrimp, tails removed
1 teaspoon finely chopped fresh garlic
1 large (1 cup) green or red bell pepper, cut into 3/4-inch pieces
1 large (1 cup) onion, cut into 3/4-inch pieces
1 (8-ounce) can pineapple tidbits, drained
1/2 cup prepared barbecue sauce
2 tablespoons chopped fresh parsley, if desired
Hot cooked rice
Chopped fresh parsley, if desired
Melt 1 tablespoon butter in 12-inch skillet or wok over medium-high heat until sizzling; add shrimp and garlic. Cook, stirring occasionally, 2-3 minutes or until shrimp turn pink. Remove shrimp from pan; set aside.
Melt remaining 1 tablespoon butter in same pan over medium-high heat; add green pepper and onion. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Stir in cooked shrimp, pineapple tidbits and barbecue sauce. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
Serve immediately over hot cooked rice; sprinkle with chopped fresh parsley, if desired.
If using frozen shrimp, thaw them quickly by placing in colander and running slightly warm water over them 2-3 minutes. Pat dry on paper towels. Use immediately.
Nutrition Facts (1 serving without rice)
Dietary Fiber: 2g
Recipe #15180©2011Land O'Lakes, Inc.