Pineapple Shrimp Scampi

Have I mentioned that I love shrimp.  It is such an easy and fast meal to prepare. I whipped this one up in a matter of minutes and enjoyed every buttery bite.


2 tbs coconut oil

2 lbs of shrimp, peeled (I used frozen wild caught gulf shrimp)

5 tbsp of grassfed unsalted butter

1 medium sized onion, diced

6 cloves of garlic, minced

3/4 cup of chicken stock

1 lemon juiced

1 cup of diced pineapple

3 tbsp of fresh parsley chopped

salt and pepper to taste


Melt coconut oil in a skillet on medium heat.  Add the shrimp and cook about 2 minutes on each side, until shrimp are pink. Remove from skillet.

Add butter to skillet and melt.  Add in onions and saute until translucent, about 5 minutes.  Add in garlic and saute for another minute. 

Add in chicken stock, lemon juice, and salt and pepper and simmer for about 5 minutes until the sauce has thickened slightly.  Add in pineapple and cook for another 2 minutes.  Add back in the shrimp and coat with butter sauce to reheat.  Add in parsley and give the shrimp a quick stir.


2 thoughts on “Pineapple Shrimp Scampi

  1. I made this last night with Ghee instead of butter and added some full fat coconute milk to thicken it a bit.I did not have parsley, so I used some tarragon. We ate it over gluten free brown rice noodles and it was excellent! I mean the deliciousness that you are still thinking about how your mouth felt the next day 🙂


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