Tropical Shrimp Salsa over Rice

  • Yield: 4 to 6 servings


2pounds medium shrimp, peeled
Salt and pepper
1 (28-ounce) can no-salt-added diced tomatoes, drained
1cup thick and chunky salsa
1 (8-ounce) can crushed pineapple, with their juices
1/2cup orange juice
1/4cup chopped parsley
4cups cooked rice


  1. In a skillet coated with nonstick cooking spray, saute shrimp over medium heat until pink, about 5 minutes.  Season with salt and pepper.  Add tomatoes, salsa, pineapple, orange juice and parsley.  Cook 10 minutes, until well blended and hot.  Serve over cooked rice.

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