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Grilled Shrimp and Pineapple Pitas

Low Calorie Recipe

Grilled Shrimp and Pineapple Pitas create a great main dish with tropical pineapple adding a nice flavor pairing to the shrimp. Grill shrimp and vegetables over medium flame for about 5 minutes, or until shrimp are pink and vegetables are seared. Serve in pitas.

Ingredients

1 pound large shrimp, cleaned, peeled and deveined
1 cup fresh pineapple, cut into strips
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Dash hot sauce
1 tablespoon extra virgin olive oil
1 cup fresh cilantro, minced

Recipe Directions

Pita bread

Preheat grill. Toss ingredients together in a bowl and set aside.

Grill shrimp and vegetables over medium flame for about 5 minutes, or until shrimp are pink and vegetables are seared.

Serve in pitas.

Fresh avocado

Serving Suggestion

Add 1 tablespoon chopped avocado to each pita.

Freebie! How to Chop Pineapples

Click the picture below to download a free one page PDF file with complete instructions on how to chop your pineapples. (No strings!)

How to Cut Pineapple

Shrimp Notes

  1. Shrimp deteriorates very quickly and should be used the same day you purchase it, or at least no later than the next day. Never refreeze thawed shrimp; most of the shrimp you buy has been frozen. If you wish to keep it longer, buy it frozen solid.
  2. The dark colored intestinal tube running down a shrimp's back is okay to eat as long as it is cooked. However, it may be a little gritty due to the bacteria and other residues of digestion. The bacteria are killed by cooking the shrimp.
  3. If shrimp has a slight ammonia smell, it is deteriorating.

Nutrition Information

*Too many possible varients in nutrition information for accuracy.

Yield: 4 servings

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