Get ready to transport your taste buds to a tropical paradise with our Coconut Pineapple Fried Rice Shrimp! This delightful dish combines the sweetness of pineapple, the richness of coconut milk, and succulent shrimp, all tossed together in perfectly cooked jasmine rice. With just 35 minutes from prep to plate, this recipe is not only quick and easy but also bursting with flavors that will leave your guests asking for seconds. Dive into this culinary adventure and discover how to create a vibrant, mouthwatering meal that brings the essence of the tropics right to your kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 2 cups cooked jasmine rice
- 1 cup pineapple, diced
- 1 cup shrimp, peeled and deveined
- 1/2 cup coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 1/4 cup green onions, sliced
- 1/2 teaspoon red pepper flakes
Instructions
- Ensure rice is cooked and cooled beforehand, preferably day-old rice works best for optimal texture and prevents clumping during frying.
- Pat shrimp dry with paper towels to remove excess moisture, which helps achieve better searing and prevents steaming.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat until it shimmers and becomes slightly translucent.
- Add shrimp to the hot oil, cooking for 1-2 minutes on each side until they turn pink and develop a light golden color. Remove shrimp and set aside to prevent overcooking.
- In the same pan, add diced pineapple and sauté for 2-3 minutes until edges start to caramelize, releasing natural sugars and enhancing flavor.
- Add cooked rice to the pan, stirring continuously to prevent sticking and ensure even heat distribution.
- Pour coconut milk and soy sauce over the rice, mixing thoroughly to create a creamy, savory base.
- Return shrimp to the pan, gently folding them into the rice mixture.
- Sprinkle red pepper flakes for a subtle heat and garnish with sliced green onions.
- Cook for an additional 3-4 minutes, allowing flavors to meld and rice to develop slight crispy edges.
- Serve hot, optionally garnishing with additional green onions or a lime wedge for extra brightness.
Tips
- Use Day-Old Rice: For the best texture, use rice that has been cooked and cooled beforehand. Day-old jasmine rice works wonders, as it’s less sticky and fries up beautifully.
- Dry the Shrimp: Pat the shrimp dry with paper towels before cooking. This step helps achieve a nice sear, preventing them from steaming and ensuring they turn golden and delicious.
- Heat the Oil Properly: Make sure your vegetable oil is hot enough before adding the shrimp. It should shimmer and be slightly translucent, which creates the perfect environment for searing.
- Caramelize the Pineapple: Sauté the diced pineapple until the edges start to caramelize. This enhances its natural sweetness and adds a delightful depth of flavor to the dish.
- Stir Continuously: When adding the rice to the pan, stir continuously to prevent sticking and ensure even heat distribution, resulting in perfectly fried rice.
- Mix in the Coconut Milk and Soy Sauce: Pour the coconut milk and soy sauce over the rice to create a creamy base. Mix thoroughly to ensure every grain is coated in flavor.
- Garnish for Extra Flavor: Finish your dish with a sprinkle of red pepper flakes for a touch of heat and garnish with sliced green onions for a fresh, vibrant touch.
- Serve Hot: Enjoy your Coconut Pineapple Fried Rice Shrimp hot, and consider adding a lime wedge for an extra burst of citrusy brightness!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 20g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 150mg
