Description
For the Shrimp:
1 lb shrimp, peeled and deveined
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh ginger, grated
1 tbsp olive oil
1 clove garlic, minced
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
For the Cranberry-Pineapple Salsa:
½ cup fresh cranberries, finely chopped
½ cup pineapple, diced
¼ cup red bell pepper, diced
2 tbsp red onion, finely chopped
1 tbsp fresh cilantro, chopped
Juice of 1 lime
½ tsp honey
Salt and black pepper, to taste
Directions:
In a bowl, whisk together honey, soy sauce, grated ginger, olive oil, minced garlic, red pepper flakes, salt, and black pepper. Add shrimp and toss to coat.
Let marinate for 15 minutes.
While the shrimp marinates, prepare the salsa by combining cranberries, pineapple, red bell pepper, red onion, cilantro, lime juice, honey, salt, and black
pepper in a bowl. Stir well and set aside.
Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque.
Remove from heat and serve immediately with the cranberry-pineapple salsa. Enjoy!
Prep Time: 15 minutes Cooking Time: 6 minutes Total Time: 21 minutes Kcal: 250 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your shrimp are fully peeled and deveined. Pat them dry with a paper towel to help the marinade adhere. In a medium bowl, thoroughly whisk the honey, soy sauce, olive oil, grated ginger, minced garlic, and red pepper flakes until fully emulsified. Add the shrimp, toss to coat evenly, and set aside to marinate for exactly 15 minutes—any longer and the acid in the marinade can start to break down the shrimp’s delicate texture.
While the shrimp marinates, finely chop the fresh cranberries, dice the pineapple and red bell pepper, and mince the red onion. Combine all salsa ingredients in a separate bowl. Stir vigorously to dissolve the honey and salt into the lime juice, creating a cohesive dressing. Let the salsa sit to allow the flavors to meld.
Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles. Add the shrimp in a single layer, ensuring they are not crowded. Cook undisturbed for 2-3 minutes until the bottoms are pink and slightly caramelized. Flip and cook for another 1-2 minutes until opaque and firm to the touch. Do not overcook.
Serving Suggestions
This dish is incredibly versatile. For a light, healthy meal, serve the shrimp and salsa over a bed of mixed greens or cilantro-lime rice. It also makes an impressive appetizer; serve the shrimp on a platter with a bowl of salsa in the center for dipping, accompanied by toothpicks. For a festive twist, present the shrimp in individual lettuce cups or crisp endive leaves topped with a spoonful of the vibrant salsa.
How-to Summary
To summarize: Marinate peeled shrimp in a honey-soy-ginger mixture for 15 minutes. Simultaneously, combine chopped cranberries, pineapple, bell pepper, onion, cilantro, lime juice, and honey to make a fresh salsa. Cook the shrimp in a hot skillet for 2-3 minutes per side until pink and opaque. Serve the hot shrimp immediately with the chilled salsa.
Frequently Asked Questions
Can I use frozen shrimp? Yes. Thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them very dry before marinating to prevent dilution and steaming during cooking.
What can I substitute for fresh cranberries? If fresh cranberries are out of season, use high-quality dried cranberries. Rehydrate them in warm water for 10 minutes, then drain and chop. Alternatively, pomegranate arils make a excellent tart and colorful substitute.
How can I make this dish spicier? Increase the red pepper flakes in the marinade to 1 teaspoon, or add a finely chopped fresh jalapeño or serrano pepper to the salsa for an extra kick.
Can I grill the shrimp instead? Absolutely. Thread the marinated shrimp onto skewers (soak wooden skewers first) and grill over medium-high heat for 2-3 minutes per side. This adds a wonderful smoky flavor.
How long does the salsa last? The cranberry-pineapple salsa can be stored in an airtight container in the refrigerator for up to 2 days. The flavors will continue to develop, making it even more delicious.
Common Mistakes to Avoid
- Over-marinating the shrimp: The marinade contains acidic components. Marinating beyond 20-30 minutes can cause the shrimp to become mushy.
- Crowding the pan: Adding too many shrimp at once steams them instead of searing them. Cook in batches if necessary.
- Overcooking: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and form a “C” shape; an “O” shape means they are overdone.
- Not balancing the salsa: Taste your salsa before serving. If it’s too tart, add a pinch more honey. If it’s flat, add a little more lime juice or salt.
Conclusion
This Honey Ginger Shrimp with Cranberry-Pineapple Salsa is a standout dish that masterfully balances sweet, savory, spicy, and tart flavors. Its quick preparation makes it ideal for both busy weeknights and special occasions. By following the step-by-step guide and avoiding common pitfalls, you’ll create a restaurant-quality meal that is as nutritious as it is delicious. The vibrant salsa not only complements the shrimp but also adds a refreshing, festive element that is sure to impress.
