- ½ lb raw shrimp
- 1 T extra virgin olive oil
- a few bite-sized pieces of fresh pineapple
- red pepper flakes (pinch)
- ½ teaspoon chili powder (not cayenne) (optional)
- 1 strip of thick-cut bacon
- ½ small to medium red onion
- Remove shells, heads, and tails from shrimp (if any), and marinate in a container with a little extra virgin olive oil, diced pineapple, a pinch of red pepper flakes, and chili powder if using. Stir to coat. This can be done a few minutes before cooking, or longer to help with prep, if needed.
- When ready to cook, dice the bacon and place it in the cast iron pan, spreading it out in a single layer. Note: Although usually adding ingredients to a hot pan is best, for bacon, the pan should be room temperature so the fat renders at the right pace. If the pan is too hot, the bacon will cook too quickly and stay fatty.
- Heat the pan (including bacon) over medium-high to high heat. Don't stir until it the sizzle is constant, and the bacon starts to curl.
- As the bacon cooks, slice the red onion.
- The bacon will curl as it cooks, and render fat that you will use to cook the rest of the ingredients in. Stir to flip the small curled pieces, and add the red onion. Stir together and continue to cook. Wait to add the shrimp until the onion has started to brighten and soften. If you add too much liquid (from the shrimp and pineapple) too soon, the flavors will not develop as brightly.
- Add the shrimp, pineapple, and red pepper flakes. Ensure everything is in a single layer, and cook - without stirring - until the shrimp is almost all light peach. Flip the shrimp, scrape the bottom of the pan, and stir everything to cook the other side. Cook until the shrimp is bright peach and curled, and the onion is softened.
Things I love about this Shrimp, Pineapple, and Bacon in a Cast Iron Skillet:
- The. Flavors.
- Just a few ingredients – easy to shop for.
- Fresh shrimp and pineapple make the flavors (and colors!) so bright.
- Healthy (plus bacon) – and plenty of protein.
- One-pan meals = less clean-up.
- I pieced this together from various things in my fridge one day and it then became one of my favorite meals. And that was even before I added the bacon!
- The photo shows cooking on my outdoor fire pit, but this is certainly an indoor regular stove recipe.
- I have been tending toward “EZ peel shrimp,” which come with the shells and tails on, but split and easy to peel off.
- If you are using frozen shrimp, be sure to defrost according to packaged directions before marinating and cooking.
This is an original My Utensil Crock recipe.