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shrimp & pineapple chutney lettuce cups

★★★★★ 1
a recipe by
Brenda Watts
Gaffney, SC

I was hoping to find a salad that was full of flavor, healthy, and my whole family would enjoy. There was so many choices, that I thought I would try and create one. I came up with this salad, and its become my families favorite, especially my hubby's. I hope you'll enjoy it too!!

★★★★★ 1
serves 4 servings
prep time 20 Min
cook time 10 Min

Ingredients For shrimp & pineapple chutney lettuce cups

  • 1 lb
    large, peeled and deveined shrimp
  • 4 tsp
    cajun seafood seasoning
  • 1 1/2 Tbsp
    olive oil
  • 1/2 c
    red onion, finely diced
  • 1/2 tsp
    fennel seeds
  • 1/2 tsp
    cumin seeds
  • 1/4 tsp
    ground turmeric
  • 1 md
    size, serrano pepper, seeds and membrane removed, minced
  • 1 can
    (20-oz.size)pineapple chunks, drained and finely chopped
  • 1 Tbsp
    cilanto leaves, minced
  • 1/2 c
  • yellow cornmeal for dredging shrimp
  • vegetable oil, for frying shrimp
  • 1 lg
    head boston lettuce, leaves separated,(one head of romaine lettuce leaves can also be used seperated)
  • salt and ground black pepper to taste

How To Make shrimp & pineapple chutney lettuce cups

  • 1
    In a large bowl, toss the shrimp with the Cajun shrimp seasoning together. Let marinate for 10 minutes.
  • 2
    Meanwhile, prepare pineapple chutney. Heat olive oil in a 10-inch non-stick skillet, over medium heat. Add red onions, fennel, cumin, turmeric, and minced serrano pepper. Cook for 1 to 2 minutes, or until onions and pepper is tender, stirring constantly. Reduce to low heat temperature. Stir in pineapple and cilantro, and let simmer for 3 minutes, stirring occasionally. Remove from heat. Stir in mayonnaise to vegetable and pineapple mixture; set aside.
  • 3
    Add 1 1/2 cups cornmeal into a shallow plate. Coat each marinated shrimp with cornmeal evenly. Add more cornmeal to shallow plate if needed. Meanwhile, heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. When vegetable oil becomes hot or shimmering, add the coated shrimp in batches. Cook for 1 to 2 minutes, or until shrimp starts to turn pink. Flip shrimp over and cook another 1 to 2 minutes, careful not to overcook. Remove cooked shrimp from skillet and lay on sheets of paper towels to drain. Continue process until all the shrimp is cooked. Add and heat another 3 tablespoons vegetable oil if needed when cooking batches of shrimp.
  • 4
    To prepare salad lettuce cups, lay lettuce into 4 lettuce cup servings onto a large serving plate, or 4 individual serving plates each. Spoon pineapple chutney evenly into the center of each lettuce cup. Place cooked shrimp evenly over top of pineapple chutney on each. Season each with salt and ground black pepper to taste. Serve immediately.

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