Pineapple Shrimp

A feast for the eyes as well as the belly! When Valentine’s Day rolls around, many are looking for that special meal to celebrate.  My 30th wedding anniversary is this Valentine’s Day.  My man feels spoiled, but this recipe is really easy.

The coconut rice and Jamaican Jerk shrimp make every bite a tropical dream come true.

Preheat oven to 350 degrees.

  • 1 Tablespoon coconut oil
  • 1/4 cup diced red onion
  • 1 Tablespoon chopped garlic
  • 1 cup rice – I used Jasmine rice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1 cup canned coconut milk (I used lite)
  • 1 cup water

I like to use a deep frying pan when cooking rice.  There is a more even distribution of heat which allows for better cooking.  Melt coconut oil in deep frying pan.  Add diced red onion and garlic. Sauté until soft. Add rice and continue to cook on medium to give the rice a golden color.

Add water, coconut milk and spices.  Cover and simmer on very low for about 18 minutes until liquid is gone.

While the rice is cooking, slice the pineapple length wise.  Use a knife to follow the outside of the flesh.  Score the inside to make it easier to get the pineapple out.  Be careful not to pierce all the way through the skin.  Use  a spoon to scoop out the fruit.  Pat pineapple shell dry with towel.  Wrap pineapple leaves with aluminum foil to prevent burning. Place pineapple in baking dish and put in the 350 degree oven for 5 minutes while you combine rice mixture.

The meal can be prepared for two people with plenty of left overs. Other serving options would be to cut the pineapple into fourths after baking, cut the leaf and stem section now if you are interested. You can also use the pineapple as the serving bowl having guests scoop servings from the finished recipe.

When rice is finished cooking, add:

  • one cup diced pineapple
  • 1/2 cup chopped cashews

Put rice mixture in the pineapple and bake for 10 minutes.

While the pineapple and rice are in the oven, sauté quickly on medium heat:

  • 1 Tablespoon coconut oil
  • 16 ounces peeled, deveined large shrimp
  • 1 Tablespoon coconut aminos (soy sauce can be substituted)
  • 2 Tablespoons of Jamaican Jerk Seasoning
  • 1 Tablespoon of water

Shrimp will only take about 2 minutes on each side. Take pineapple and rice out of oven and layer shrimp over rice. Pour sauce evenly over the shrimp.

Once you are hooked on this meal, no worries.  You can substitute canned pineapple for fresh and serve on a regular dinner night without all the show stoppers.  If you are looking for a vegetarian option, cook 2 eggs in a sauté pan.  Scramble and add to make a fried rice mixture.  Bake in pineapple as directed.  A sauce can be made from the coconut aminos, Jamaican Jerk seasoning, and 1 Tablespoon of water.

Since it is a special occasion (or just feels like one), the 1/2 can of coconut milk and pineapple that are left can be made into a tropical frozen drink!

Enjoy!

Pineapple Shrimp

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 4 servings

Serving Size: 1/4 recipe

Calories per serving: 268

Fat per serving: 16 g

Carbs per serving: 10 g

Protein per serving: 31 g

Fiber per serving: 1 g

Sugar per serving: 8 g

Pineapple Shrimp

Delicious simple recipe that is FULL of flavor and has the appearance of an indulgent gourmet meal.

Ingredients

  • 1 fresh pineapple or 1 cup canned pineapple
  • 1 Tablespoon coconut oil
  • 1/4 cup diced red onion
  • 1 Tablespoon chopped garlic
  • 1 cup rice – I used Jasmine rice
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1 cup canned coconut milk (I used lite)
  • 1 cup water
  • one cup diced pineapple
  • 1/2 cup chopped cashews
  • 1 Tablespoon coconut oil
  • 16 ounces peeled, deveined large shrimp
  • 1 Tablespoon coconut aminos (soy sauce can be substituted)
  • 2 Tablespoons of Jamaican Jerk Seasoning
  • 1 Tablespoon of water

Instructions

  1. Preheat oven to 350 degrees
  2. Melt coconut oil in deep frying pan.
  3. Add diced red onion and garlic. Sauté until soft.
  4. Add rice and continue to cook on medium to give the rice a golden color.
  5. Add water, coconut milk and spices.
  6. Cover and simmer on very low until liquid is gone - approximately 18 minutes
  7. While the rice is cooking, slice the pineapple length wise.
  8. Use a knife to follow the outside of the flesh.
  9. Score the inside to make it easier to get the pineapple out.
  10. Use a spoon to scoop out the fruit.
  11. Pat pineapple shell dry with towel.
  12. Wrap pineapple leaves with aluminum foil to prevent burning.
  13. Place in pineapple in baking dish and put in the 350 degree oven for 5 minutes while you combine rice mixture.
  14. Stir chopped pineapple and cashews into cooked rice.
  15. Put rice mixture in the pineapple and bake for 10 minutes.
  16. Saute' quickly on medium heat coconut oil, shrimp, Jamaican Jerk seasoning, 1 Tablespoon water, and coconut aminos.
  17. Take pineapple and rice out of the oven after 10 minutes.
  18. Layer shrimp on top of rice and pour sauce over the top.

Notes

Author: The Clean Cooks

http://thecleancooks.com/2017/02/pineapple-shrimp/

 

Leave a Reply