Drunken Pirate Shrimp With Tropical Treasure Salsa

2 servings



  • 12 ounces Contessa large Uncooked Shrimp, thawed

  • 1 cup coconut Rum

  • 1/2 cup pineapple juice

  • 1/2 cup red onion, minced

  • 1 tablespoon garlic, minced

  • 1 tablespoon red pepper flakes

  • 1 teaspoon kosher salt

  • 1 piece of fresh ginger, peeled

Tropical Treasure Salsa:

  • 1 mango, diced small

  • 1 avocado, diced small. Reserve peels after cutting avocado in half

  • 1/2 cup fresh pineapple, diced small

  • 2 tablespoons cilantro, chopped

  • 2 tablespoons red onion, minced

  • Juice of one lime


  • Mix all of the salsa ingredients, seasoning with salt and pepper. Let sit for at least 30 minutes to marinate.

  • In a sautee pan, add rum, pineapple juice, red onion, garlic, red pepper, salt, and ginger. Simmer on medium heat.

  • Let simmer for 5-7 minutes. Gently add shrimp to the pan and braise on medium low heat until pink (about 4 minutes).

  • Remove shrimp. Arrange in your halved avocado peels. Spoon salsa over shrimp.

  • (Serve with rice for a fuller meal.)

  • Drizzle pan sauce over the whole dish for extra flavor.