- 12 ounces fresh or frozen peeled and
- 1 15¼-ounce can pineapple chunks (juice pack)
- 1 medium orange, peeled and sectioned
- 1 tablespoon snipped fresh mint
or 1 teaspoon dried mint, crushed
- Dash salt
- Dash pepper
- ½ cup sliced celery
- ½ cup lemon low-fat yogurt
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METHOD:<ol style=”LIST-STYLE-TYPE: decimal”>
In a large saucepan cook shrimp in boiling water about 3 minutes or till shrimp turn pink; drain. Rinse shrimp under cold water; drain well.
Drain pineapple chunks, reserving juice. Combine pineapple chunks and orange sections; cover and chill.
For marinade, in a medium bowl combine ¼ cup of the reserved pineapple juice, the mint, salt, and pepper.
Stir in cooked shrimp and the celery. Cover and marinate in the refrigerator for 2 hours. Drain off marinade; discard marinade.
Stir pineapple chunks and orange sections into shrimp mixture.
In a small bowl combine 2 tablespoons of the remaining pineapple juice and the yogurt. Toss with the shrimp mixture.
Divide mixture among 4 small airtight containers. Chill overnight. Store up to 2 days in the refrigerator.
Carry in an insulated lunch box with a frozen ice pack. </ol>
Preparation Time: 25 min.
Marinating Time: 2 hrs.
Chilling Time: overnight