Hawaiian Garlic Shrimp Over Pineapple Rice is a tropical treat with Sriracha and garlic flavored shrimp over brown rice with pineapple, coconut and basil.
Prep Time20 minutesmins
Cook Time15 minutesmins
Marinade Time30 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Hawiian
Keyword: brown rice, coconut, garlic, key lime, pineapple, shrimp, spicy
Servings: 4Servings
Author: HyVee Balance magazine
Ingredients
Hawaiian Garlic Shrimp
2tbspcoconut oil
2tbsp.olive oil
1tbspgrated lime zest
1/4c.lime juiceabout 1 lime
1/4c.roasted minced garlic - I used about 1 tbsp. minced garlic from a jar for 1/2 lb shrimp
1/4c.thinly sliced green onions
1/4tsp.kosher saltplus more to taste
1/4tsp.ground black pepper
1/4tsppaprika
1lb.cleaneddeveined, jumbo shrimp (remove or keep tails - your choice)
1tbsp.Sriracha sauceoptional (start with 1 tsp. then add more as desired)
chopped macadamia nutsfor garnish
small basil leavesfor garnish
green onion stripsfor garnish
Pineapple Rice
2packets BrownBasmati or Long Grain Uncle Ben's Ready Rice
16oz.pineapple tidbitsdrained (reserve a few tbsp. juice)
1/2c.sweetened or unsweetened coconutdepending on how much sweetness you prefer
2tbsp.finely chopped basil
pinchkosher salt
Instructions
Place coconut oil in large microwave-safe bowl. Microwave, uncovered, on high for 30-45 seconds, or until melted. Whisk in olive oil, lime zest, lime juice, garlic, sliced green onions, salt, pepper and paprika. Add shrimp and toss to coat. Let stand at room temperature for 30 minutes, tossing occasionally. Note - do not chill shrimp after cleaving. This process works better if the shrimp are near room temperature when they are place in the marinade.
Take shrimp out of marinade and discard marinade. Heat large skillet sprayed with olive oil over medium heat and cook shrimp for 3-4 minutes or until opaque, turning once. Add desired amount of Sriracha sauce (start with 1-2 tsp.) and toss to combine. Add more if desired.
While shrimp is cooking, microwave rice. Combine cooked rice, drained pineapple, a few tbsp. of reserved pineapple juice, coconut, chopped basil and a pinch of salt in bowl and toss to combine.
Serve shrimp over rice and drizzle with remaining pan juices. Garnish with macadamia nuts, basil leaves and green onion strips.