Informations supplémentaires
30 min.
|
503 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425°F. Chop the garlic. Roughly chop the cilantro. Zest the lime and cut it in half.
2. Cook the sheet pan
Pinch off the tail of the shrimp, if desired. In a bowl, mix the shrimp with the spices (Caution, spicy) and a drizzle of olive oil. Spread on a baking sheet. Add the pineapple chunks and the jalapeño to the baking sheet. Cook in the oven for 10-12 minutes. BROIL for 1 more minute. Once cooked, mix the shrimp and pinneapple together.
3. Make the sauce
Remove the seeds from the jalapeño. In a mixer or using an arm blender, make a sauce with the jalapeño, the garlic, the cilantro, the yogurt, the lime zest and the lime juice. Mix well and season with salt and pepper.
4. Make the coleslaw
In a bowl, combine the cabbage with 1 2P | 2 3P tbsp of the sauce.
5. Plate your dish
Serve the pinneapple shrimp, the coleslaw, the sauce and the tortillas. Bon appétit!
250gShrimps
1unitJalapeño(s)
1unitPineapple chunk
1unitGarlic Clove(s)
1unitCilantro
1unitGreek Yogourt 2%
1unitLime
0.5unitSliced green cabbage
4unitWheat tortilla(s) 6in
10mlSpice Mix(ground chipotle,cinnamon powder,ground allspice)
What you need
Baking sheet, hand blender, bowls.
503 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
14g
22%
cholesterol
161mg
54%
fiber
6g
24%
protein
30g
saturated
3g
15%
sodium
1060mg
44%
sugar
23g
trans
0g