Key West Chicken and Shrimp
This copycat Cheddar's Critical West chicken and shrimp dish, with a scrumptious hand crafted pineapple pico de gallo, is loaded with flavor and variety. Chicken and shrimp are marinated momentarily in a zingy jalapeño-lime marinade, barbecued, and afterward finished off with pineapple pico de gallo. Presented with rice or cauliflower rice, and a green vegetable or plate of mixed greens, this makes a shocking feast.
Planning Time: 15 mins
Cook Time: 15 mins
Marinate Time: 1 hr
Absolute Time: 1 hr 30 mins
Servings: 4
Fixings
Pineapple Pico de Gallo:
3/4 cup diced new pineapple
1/4 cup diced red onion
1/4 cup minced jalapeno pepper
1/4 cup diced tomato
3 tablespoons minced new cilantro
2 tablespoons new lime juice
1 squeeze salt
Key West Chicken and Shrimp:
1/2 cup squeezed orange
1/2 cup minced jalapeno pepper
1/4 cup white wine vinegar
1 lime, zested and squeezed
2 tablespoons avocado oil
2 tablespoons honey
2 tablespoons soy sauce
1 tablespoon granulated garlic
1/4 teaspoon salt and newly ground dark pepper, or to taste
4 boneless skinless chicken bosoms
1 pound medium shrimp, stripped and deveined
lime wedges (discretionary)
new cilantro branches (discretionary)
Directions
Step 1
Join pineapple, red onion, 1/4 cup minced jalapeño, tomato, 3 tablespoons cilantro, 2 tablespoons lime juice, and 1 squeeze salt in a non-responsive bowl, and throw to blend well. Refrigerate until prepared to utilize.
Step 2
In a bowl with a cover, mix together squeezed orange, 1/2 cup minced jalapeño, white wine vinegar, zing and juice of 1 lime, avocado oil, honey, soy sauce, granulated garlic, salt, and dark pepper.
Step 3
Pound chicken to a uniform thickness and spot in a 11x7-inch baking dish. Pour around 50% of the marinade over chicken, cover, and refrigerate for 60 minutes, turning partially through.
Step 4
Cover and refrigerate remaining marinade until prepared to utilize.
Step 5
After chicken has marinated 45 minutes, place shrimp into the bowl with residual marinade, and throw to cover shrimp well. Cover and refrigerate for 15 minutes.
Step 6
Eliminate shrimp from marinade however don't dry. Put shrimp on metal sticks and refrigerate until prepared to utilize. Dispose of marinade.
Step 7
Preheat an open air barbecue for medium intensity. Clean and oil the meshes, utilizing utensils and an oil-immersed paper towel.
Step 8
Eliminate chicken from marinade, however don't dry. Dispose of marinade.
Step 9
Barbecue chicken until meat is at this point not pink and squeezes run clear, 4 to 5 minutes for each side, contingent upon thickness. A moment read thermometer, embedded into the thickest piece of chicken, ought to peruse something like 165 degrees F (74 degrees C). Eliminate to a plate and keep warm under a foil tent.
Step 10
Barbecue shrimp sticks until shrimp is misty and has some tone from the barbecue, 1 to 2 minutes for each side.
Step 11
Serve every chicken bosom with pineapple pico de gallo. Top with barbecued shrimp; decorate with lime cuts and cilantro.
Nutrition Facts
(per serving)
489 Calories
13g Fat
25g Carbs
65g Protein