Hawaiian Garlic Shrimp Over Pineapple Rice Recipes

HAWAIIAN GARLIC SHRIMP OVER PINEAPPLE RICE

Hawaiian Garlic Shrimp Over Pineapple Rice image

Hawaiian Garlic Shrimp Over Pineapple Rice is a tropical treat with Sriracha and garlic flavored shrimp over brown rice with pineapple, coconut and basil.

Provided by HyVee Balance magazine

Time 35m

Number Of Ingredients 19

Ingredients

2 tbsp coconut oil
2 tbsp. olive oil
1 tbsp grated lime zest
1/4 c. lime juice (about 1 lime)
1/4 c. roasted minced garlic - I used about 1 tbsp. minced garlic from a jar for 1/2 lb shrimp
1/4 c. thinly sliced green onions
1/4 tsp. kosher salt (plus more to taste)
1/4 tsp. ground black pepper
1/4 tsp paprika
1 lb. cleaned (deveined, jumbo shrimp (remove or keep tails - your choice))
1 tbsp. Sriracha sauce (optional (start with 1 tsp. then add more as desired))
chopped macadamia nuts (for garnish)
small basil leaves (for garnish)
green onion strips (for garnish)
2 packets Brown (Basmati or Long Grain Uncle Ben's Ready Rice)
16 oz. pineapple tidbits (drained (reserve a few tbsp. juice))
1/2 c. sweetened or unsweetened coconut (depending on how much sweetness you prefer)
2 tbsp. finely chopped basil
pinch kosher salt

Steps:

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.

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