Pineapple Boat Shrimp with Fruit Salsa

If you’re looking for an easy yet elegant dish, this Pineapple Boat Shrimp with Fruit Salsa is just the thing. The flavors of shrimp, pineapple, and ginger make it taste like something from a fancy restaurant, but it’s ready in just 40 minutes!

Recipe Ingredients

• 2 pounds (21/25 count) shrimp, cleaned and deveined
• 1/3 cup soy sauce
• 1 tablespoon minced lemongrass
• 2 tablespoons minced ginger
• 2 tablespoons cornstarch
• 2 tablespoons peanut oil
• 2 cups diced red bell pepper
• 2 cups diced yellow onion
• 1 tablespoon minced jalapeno
• 1 tablespoon minced garlic
• Fruit Salsa, recipe follows
• 1 tablespoon minced fresh mint leaves
• 1 teaspoon seeded and finely diced serrano pepper
• 1 tablespoon minced ginger
• 1/4 cup rice vinegar
• 1 pinch red pepper flakes
• 1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 ‘boats’), core removed and fruit diced
• 3/4 cup small dice red onion
• 1 cup small dice red bell pepper
• 1 (15-ounce) can apricots, drained and diced

How To Make Pineapple Boat Shrimp with Fruit Salsa

1. Marinate the Shrimp: In a resealable plastic bag, toss the shrimp with 3 tablespoons of soy sauce, lemongrass, 1 tablespoon of ginger, and cornstarch until well combined. Let it chill in the fridge for 30 minutes.
2. Cook the Shrimp: Heat peanut oil in a large skillet over high heat. Sauté half the shrimp for 3-4 minutes, then remove. Repeat with the remaining shrimp, adding more oil if needed.
3. Sauté the Vegetables: Add red bell peppers and onions to the skillet. Sauté for 3 minutes, then add jalapeño, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce, then add the shrimp back to the skillet. Heat until warmed through.
4. Prepare the Fruit Salsa: In a glass bowl, mix mint, serrano pepper, ginger, rice vinegar, and red pepper flakes. Stir in pineapple, onions, red bell pepper, and apricots. Cover and refrigerate for at least 30 minutes before serving.

Recipe Tips

• Pineapple Selection: Choose a fresh, ripe pineapple with a firm texture for the boats. Avoid soft or bruised pineapples to ensure they hold their shape.
• Shrimp Freshness: Use fresh, sashimi-grade shrimp for the best flavor and texture. If using frozen, thaw and pat dry thoroughly before seasoning.
• Fruit Ripeness: Select ripe but firm mango and kiwi for the salsa. Overripe fruit can become too soft and lose its vibrant color.
• Marinating Time: Marinate the shrimp for no more than 30 minutes to prevent them from becoming mushy. Acidic ingredients like lime juice can quickly break down the protein.
• Presentation Tip: Arrange the pineapple boats on a platter with fresh mint garnish and lime wedges for a colorful and inviting presentation.

Recipe FAQs and Variations

Check out More Recipes:

• Apple Mashed Potatoes
• Pita Bread
• Andes Mint Cookies

Pineapple Boat Shrimp with Fruit Salsa

Recipe by Mohamed ShiliCourse: DinnerCuisine: AsianDifficulty: Medium

Servings

6

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

140

kcal

If you’re looking for an easy yet elegant dish, this Pineapple Boat Shrimp with Fruit Salsa is just the thing. The flavors of shrimp, pineapple, and ginger make it taste like something from a fancy restaurant, but it’s ready in just 40 minutes!

Ingredients

• 2 pounds (21/25 count) shrimp, cleaned and deveined
  

• 1/3 cup soy sauce
  

• 1 tablespoon minced lemongrass
  

• 2 tablespoons minced ginger
  

• 2 tablespoons cornstarch
  

• 2 tablespoons peanut oil
  

• 2 cups diced red bell pepper
  

• 2 cups diced yellow onion
  

• 1 tablespoon minced jalapeno
  

• 1 tablespoon minced garlic
  

• Fruit Salsa, recipe follows
  

• 1 tablespoon minced fresh mint leaves
  

• 1 teaspoon seeded and finely diced serrano pepper
  

• 1 tablespoon minced ginger
  

• 1/4 cup rice vinegar
  

• 1 pinch red pepper flakes
  

• 1 whole ripe pineapple, cut in 1/2 lengthwise and flesh removed (making 2 ‘boats’), core removed and fruit diced
  

• 3/4 cup small dice red onion
  

• 1 cup small dice red bell pepper
  

• 1 (15-ounce) can apricots, drained and diced
  

Directions

• Marinate the Shrimp: In a resealable plastic bag, toss the shrimp with 3 tablespoons of soy sauce, lemongrass, 1 tablespoon of ginger, and cornstarch until well combined. Let it chill in the fridge for 30 minutes.
  
• Cook the Shrimp: Heat peanut oil in a large skillet over high heat. Sauté half the shrimp for 3-4 minutes, then remove. Repeat with the remaining shrimp, adding more oil if needed.
  
• Sauté the Vegetables: Add red bell peppers and onions to the skillet. Sauté for 3 minutes, then add jalapeño, garlic, and the remaining 1 tablespoon of ginger. Stir in the remaining soy sauce, then add the shrimp back to the skillet. Heat until warmed through.
  
• Prepare the Fruit Salsa: In a glass bowl, mix mint, serrano pepper, ginger, rice vinegar, and red pepper flakes. Stir in pineapple, onions, red bell pepper, and apricots. Cover and refrigerate for at least 30 minutes before serving.