Smoky-Hot Raspberry Shrimp

Smoky-Hot Raspberry Shrimp

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From: Diabetic Living Magazine

The secret ingredient in this recipe is the chipotle chile peppers, which give a smoky, almost sweet, heat to the dish without overpowering the other ingredients. Chipotle chile peppers are smoked jalapeños and the adobo sauce is what the chiles are packed in when purchased in cans.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces fresh or frozen medium shrimp
  • 1 (8 ounce) can pineapple chunks (juice pack)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon coarsely ground black pepper
  • ⅓ cup raspberry spreadable fruit
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon chopped canned chipotle chile peppers in adobo sauce (see Tips)
  • Nonstick cooking spray
  • 4 cups shredded lettuce
  • ½ of a small jicama, peeled and cut into matchstick-size strips (1 cup)
  • 1 tablespoon shredded coconut, toasted


  • Prep

  • Ready In

  1. Thaw shrimp if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. Drain pineapple, reserving 3 tablespoons of the juice; set aside. In a small bowl combine chili powder, cumin and black pepper. Sprinkle chili powder mixture evenly over shrimp; rub in with your fingers.
  2. For sauce, in a small microwave-safe bowl combine raspberry spreadable fruit, 2 tablespoons of the reserved pineapple juice, the Worcestershire sauce and chile peppers. Microwave on 100 percent power (high) about 1 minute or until spreadable fruit is melted. Stir until smooth. Set aside ¼ cup of the sauce for drizzling.
  3. Lightly coat a grill pan with cooking spray; heat over medium-high heat. Add the shrimp; cook about 5 minutes or until nearly opaque, turning occasionally. Brush the remaining sauce over both sides of the shrimp and add pineapple to pan; cook 1 minute more. Discard any remaining sauce used as a brush-on.
  4. On a serving platter arrange lettuce and jicama. Top with shrimp and pineapple. Stir the remaining 1 tablespoon pineapple juice into the reserved sauce; drizzle over all. Sprinkle with coconut.
  • Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition information

  • Serving size: 7 shrimp, 1 cup lettuce, ¼ cup jicama, 1 tablespoon sauce
  • Per serving: 180 calories; 2 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 13 g protein; 107 mg cholesterol; 21 g sugars; 536 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 1 vegetable, 1½ fruit, 2 lean protein

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