5 Spice Blackened Shrimp with Warm Pineapple & Corn Salsa
A perfect healthy meal great for meal prepping- ready in about 30 minutes.
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Servings: 4 servings
Calories: 364kcal
Ingredients
- 1 pound Shrimp (26-30), peeled and deveined
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp Cayenne Pepper OR Old Bay Season
- ½ tsp sea salt
- 2 TBSP Olive Oil divided
- 1 TBSP lime juice
Corn & Pineapple Salsa
- 1 cup pineapple fresh- cut into cubes
- 1 large red pepper , seeded, rough chopped
- 1 cup purple onion , peeled and rough chopped
- 2 ears corn, shucked, cut the kernels off the cob , shucked, cut the kernels off the cob
- ½ cup cherry tomatoes sliced in half
Avocado Crema
- 1 large avocado
- 3 TBSP lime juice
- 1 cup full fat plain Greek yogurt
- 1 large clove of garlic , peeled
- 1 TBSP olive oil
- ½ tsp fine sea salt
Garnish
- ¼ cup mango sliced thin
- 1 large avocado , sliced thin
- 1 TBSP cilantro for garnish
- 1 cup basmati rice cooked
Instructions
- In a shallow bowl, create a spice rub by combining smoked paprika, garlic powder, ginger, cumin, cayenne pepper and sea salt. Use Old Bay (instead of Cayenne) if you prefer a less spicy dish. Toss the shrimp in the spice rub and coat throughly. In a large skillet, on medium high heat, add one TBSP of olive oil to the pan. Once shimmering hot, add the shrimp- leave some the spice mix behind in the bowl for the salsa. Cook the shrimp on each side for about 1-2 minutes until pink and just cooked through. Set aside.
- In a separate bowl, toss together the pineapple, red pepper, corn, purple onion with the remaining spices from the shrimp dry rub. Add remaining 1 TBSP of olive oil the same pan you used for the shrimp. Add the pineapple mixture to the hot pan and cook over medium high heat until the pineapple is golden brown and releases it juice. Add the tomatoes and the juice of 1 lime for brightness. Toss the tomatoes in the skillet with the other vegetables and pineapple.
- In a high power blender add the ripe avocado, 3 TBSP of lime juice, greek yogurt, garlic, olive oil and salt. Blend until smooth and creamy. Add more lime juice if needed to thin the sauce, but it should be very thick.
- To Serve: Spoon a serving of cooked rice into a shallow bowl, spoon the warm pineapple salsa over the rice, add the shrimp and top with the sliced mango and avocado. Spoon a healthy serving of the crema off to the side and top with cilantro leaves.
Notes
Nutrition
Calories: 364kcal