Servings: 2

By Family Features | Contributor

1          cup pineapple

1          cup papaya

1          red onion

cilantro

1/2       pound (about 16-20) Wild Caught Texas Shrimp

1/2       pound snapper

1/2       pound jumbo lump blue crab meat

lime juice

tortilla chips

Dice pineapple, papaya, red onion and cilantro into small chunks.

Rinse and prepare shrimp and snapper. Cut snapper and shrimp into bite-size chunks.

In large glass bowl, combine shrimp, crab, snapper and fruit mixture. Squeeze thin layer of lime juice over mixture.

Refrigerate dish for several hours, mixing every so often so flavors continue to mix and lime juice coats proteins.

Once fish and shrimp finish marinating in lime juice, transfer to serving dish.

Sprinkle with cilantro and serve with tortilla chips.

EDITORIAL NOTES: 

Featuring fresh, sustainably harvested Wild Caught Texas Shrimp, you can feel good about serving your family seafood free from antibiotics and additives while also supporting local Texas shrimpers. Choosing domestic over imported shrimp – more than 90% of all shrimp eaten in the U.S. today is imported – means enjoying seafood that is responsibly sourced, meets strict U.S. environmental standards and helps sustain the Texas shrimping industry, which contributes about 5,000 jobs and $265 million annually to the state’s gross domestic product.

Visit WildCaughtTXShrimp.com to find more cooking tips and fresh, flavorful seafood recipes.

DISCLAIMER:

Funded by a RESTORE Act Direct Component grant from the U.S. Department of the Treasury (Treasury). The opinions, findings, recommendations and conclusions contained herein are those of the author(s) and do not necessarily represent the official position of Treasury. References to specific individuals, agencies, companies, products or services should not be considered an endorsement by Treasury.