A light and fresh, spicy-sweet dish with hints of garlic and lime covering every bite of shrimp and pineapple. Quick and easy for weeknight dinners or an impressive party appetizer.
Prep Time30 minutesmins
Cook Time15 minutesmins
Total Time45 minutesmins
Course: Appetizer, Dinner, Grilled, Lunch
Cuisine: Asian Fusion
Servings: 8
Calories: 384kcal
Author: Judy Purcell
Ingredients
12wholeBibb lettuce leaves(about 2 heads)
2cupspineapple chunksdrained, cut into bite-size chunks NOTE: keep the pineapple in rings if grilling and cut once grilled
2tablespoonsavocado oilfor frying the shrimp and pineapple
FOR THE SHRIMP
1poundmedium shrimp (31-35 count)peeled and deveined, tails removed
Mix the oil, lime juice, garlic, honey, and salt. Toss with the shrimp until coated and set aside to marinate while prepping the rest of the ingredients.
Prep the bibb lettuce leaves by washing the head of lettuce and peeling each leaf off to serve as a wrap. Dry each leaf with a paper towel to remove excess moisture. Set aside until ready to serve or prep-ahead and slide into a zip-type bag and store in the refrigerator crisper.
Spread the pineapple chunks out on paper towels to absorb excess juices. (The pineapple will sear better if dry.)
MIX THE SAUCE
Whisk the 1/4 cup lime juice, 1 teaspoon lime zest, honey, chile paste, and fish sauce in a bowl until combined. Add the peanuts and cilantro and stir until evenly dressed with the sauce.
STIR-FRY OR GRILL PINEAPPLE AND SHRIMP
Heat 2 tablespoon oil in a large skillet over med-high heat. Swirl the oil to be sure it covers the skillet in a thin layer. Once the skillet is hot, add the pineapple and pan-sear, stirring occasionally, until caramelized in spots, about 5 minutes. Transfer to a mixing bowl. (If grilling, grill over high heat 5-6 minutes.)
In the same skillet, stir-fry the shrimp 4-6 minutes over med-high heat until pink and cooked through. (If grilling, grill over high heat 4-6 minutes.)
TOSS AND SERVE
Toss the shrimp with the pineapple and the sauce and serve with the bibb lettuce at the table or pre-fill the lettuce leaves and serve on a platter. Garnish with chopped scallions.
Video
Notes
Recipe TIPS
Wash and dry the lettuce and store the leaves in a plastic bag with a paper towel inside in the crisper for up to 5 days
Make the sauce up to 3 days in advance, just wait to mix in the peanuts until just before serving so they don't get soggy
Spice it up with more chili-garlic sauce or top your wraps with some finely sliced Thai red chilis, sriracha sauce, or crushed red pepper flakes
Adjust seasoning by adding fish sauce for salt, honey for sweetness, lime juice for tang, or chili sauce for spice
Recipe Variations
Substitute grilled chicken, or ground chicken, turkey, or pork
Substitute mango or fresh peaches for the pineapple
Substitute cashews or walnuts for the peanuts in the sauce
Top wraps with bean sprouts, a dash of soy sauce, chopped fresh green onions, or fresh herbs like fresh basil.
Serve this dish as more of a salad with torn greens on the bottom, and top with the pineapple, shrimp, and sauce.
Turn into spring rolls with rice paper wrappers! Tuck all the ingredients inside and save some sauce for dipping.