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Lebanese Shrimp with Pineapple and Pistachios

A Lebanese dish consisting of shrimp, pineapple, and pistachios.

Photo of Lebanese Shrimp with Pineapple and Pistachios

INGREDIENTS:

5 tbsp. olive oil, divided
1-1/2 cups couscous
1-1/2 cups water
1 tsp. salt
1/4 tsp. ground white pepper
2 tsp. chili powder
1/2 tsp. paprika
1/2 tsp. ground turmeric
1 lb. large shrimp, peeled and deveined
1 cup shelled pistachios
2 cups DOLE® Pineapple Chunks, drained
1 cup diced red bell pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
1 tbsp. (optional) jalapeno pepper(s), minced
3/4 cup DOLE Pineapple Juice
2 tbsp. fresh lemon juice
1 tbsp. honey
2 tsp. cornstarch

DIRECTIONS:

  1. Heat 3 tablespoons olive oil in medium sauce pan.  Add couscous and sauté about 4 to 5 minutes, or until lightly golden, stirring frequently.  Add water, salt and white pepper.  Bring to boil; cover and remove from heat.  Let stand 5 minutes or longer; fluff with fork
  2. Meanwhile, combine chili powder, paprika and turmeric in small bowl.  Season shrimp with chili mixture.  Heat remaining 2 tablespoons olive oil in large skillet.  Add shrimp and cook over medium-high heat, stirring frequently, 3 to 5 minutes, or until pink.   Remove shrimp; set aside.
  3. Add pistachios to same skillet and cook, stirring, 3 minutes; remove and set aside.  Add drained pineapple chunks to skillet, adding more olive oil, if necessary.  Cook pineapple, stirring, until lightly browned.  Add red bell pepper, green onions, cilantro and jalapeno to skillet; cook 1 to 2 minutes.  Return shrimp and pistachios to skillet.
  4. Combine pineapple juice, lemon juice, honey and cornstarch in small bowl; add to skillet.  Cook over medium heat, stirring constantly, until sauce thickens and mixture is heated through.  Serve shrimp-pineapple mixture over hot couscous.
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