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Roasted Pineapple Shrimp Salad Wraps

Serving:
4 serves

Preparation:
180 minutes

Cooking Time:
20 minutes

Ingredients:

• 1 pound large shelled shrimp
• Finely grated zest and juice of 1 orange
• ½ cup finely chopped cilantro, divided
• 2 tablespoons fresh lime juice
• 2 garlic cloves, minced or pressed
• 2 tablespoons olive oil, divided
• ½ teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 Del MonteⓇ pineapple
• 4 spinach wraps
• 2 packed cups baby spinach
• 1 Del MonteⓇ avocado, pitted and thinly sliced

Preparation:

1)In a large bowl toss shrimp with orange zest and juice, ¼ cup cilantro, 2 tablespoons lime juice, garlic, 1 tablespoon oil, salt, and pepper. Cover and refrigerate for at least 1 and up to 3 hours. 2)Cut off top and bottom of pineapple, then cut off skin. Cut pineapple into ½” thick rounds, then cut each round into 4 wedges, and cut out the core. 3)Preheat oven to 425℉. Lightly oil 2 large rimmed baking sheets. 4)Remove shrimp from marinade, allowing excess to drip off. Place shrimp on one baking sheet, spreading it out in a single layer. On second baking sheet toss pineapple with remaining 1 tablespoon oil and spread in a single layer. 5)Roast shrimp until cooked through, about 8 minutes. Roast pineapple, turning the pieces once, until softened and starting to brown around the edges, about 20 minutes. 6)To assemble, lay wraps flat on a countertop. Top with spinach, roasted pineapple, shrimp, avocado, and remaining ¼ cup cilantro. Fold in sides of wraps, then roll up tightly. Wrap in parchment paper and cut in half to serve. 7)Reserve any leftover roasted pineapple for another use.

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