Spicy Pineapple Shrimp Crunch (Printable)
Juicy shrimp with pineapple and smoked paprika on a creamy lime-avocado cabbage slaw—bright, spicy, ready in 35 minutes.
# List of ingredients:
→ Spicy Pineapple Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 1 cup fresh pineapple, diced
03 - 2 tablespoons olive oil
04 - 2 cloves garlic, minced
05 - 1 jalapeño pepper, seeded and finely chopped
06 - 1 teaspoon smoked paprika
07 - ½ teaspoon cayenne pepper
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
10 - Zest of 1 lime
→ Lime Avocado Cabbage Crunch
11 - 4 cups green cabbage, finely shredded
12 - 1 cup red cabbage, finely shredded
13 - ½ cup carrots, julienned
14 - 1 ripe avocado
15 - ¼ cup fresh cilantro, chopped
16 - Juice of 2 limes
17 - 2 tablespoons olive oil
18 - 1 tablespoon honey or agave syrup
19 - ½ teaspoon sea salt
20 - ¼ teaspoon black pepper
→ Optional Garnishes
21 - Extra cilantro leaves
22 - Lime wedges
23 - Sliced radishes
# Steps:
01 - In a medium bowl, mash the avocado until creamy. Stir in lime juice, olive oil, honey or agave, sea salt, and black pepper until smooth and well combined.
02 - In a large salad bowl, combine the green and red cabbage, julienned carrots, and chopped cilantro. Pour the avocado-lime dressing over the slaw and toss until evenly coated. Set aside to allow flavors to meld.
03 - Pat the shrimp dry with paper towels. Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeño; sauté for 1 minute until fragrant. Season the shrimp with smoked paprika, cayenne, sea salt, and black pepper, then add to the skillet. Cook for 2 to 3 minutes, turning once, until the shrimp just turn pink and opaque.
04 - Add the diced pineapple and lime zest to the skillet. Cook for another 1 to 2 minutes, stirring gently, until the pineapple is warmed through and the shrimp are fully cooked.
05 - Divide the cabbage crunch slaw among four plates. Top each portion with the spicy pineapple shrimp and spoon the pan juices over the top. Garnish with extra cilantro leaves, lime wedges, and sliced radishes as desired. Serve immediately.
# Expert Advice:
01 -
- The creamy avocado dressing coats every strand of cabbage so each bite bursts with lime and richness without needing mayonnaise or sour cream.
- It comes together in about half an hour, which means you can pull it off on a weeknight and still feel like you treated yourself to something special.
- That contrast between seared spicy shrimp and cool crunchy slaw is the kind of textural magic that keeps you going back for another forkful.
02 -
- Drying the shrimp thoroughly before they hit the pan is the single step that separates a good sear from a steamed disappointing mess.
- The avocado dressing will darken if it sits too long, so if you are prepping ahead, press plastic wrap directly against its surface and refrigerate.
- Do not walk away from the shrimp while they cook because thirty seconds too long turns them bouncy and tough.
03 -
- Let the skillet get fully hot before the shrimp go in, because that initial contact with the metal is what creates the golden brown spots that taste like pure flavor.
- Taste the dressing before you add it to the slaw and adjust the lime and salt until it makes you close your eyes, because that is the soul of the whole dish.