HAWAIIAN PINEAPPLE SHRIMP FRIED RICE
A Hawaiian-inspired shrimp fried rice recipe that's EASY, ready in minutes, and has so much authentic flavor!! A family favorite that's better-than-takeout!!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 30m
Number Of Ingredients 15
Steps:
- To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don't overcook.
- Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
- Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
- Add the garlic, ginger, and cook for 1 minute, stir intermittently.
- Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
- Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
- Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
- Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).
Nutrition Facts : Calories 356 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
HAWAIIAN GARLIC SHRIMP OVER PINEAPPLE RICE
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
Categories Main Course
Time 35m
Number Of Ingredients 19
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.
SHRIMP AND PINEAPPLE FRIED RICE
Pineapple chunks give fried rice a tropical twist, while shrimp and cashews turn this simple favorite into a restaurant-quality meal everyone will love. -Lynne Van Wagenen, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.
Nutrition Facts : Calories 342 calories, Fat 10g fat (2g saturated fat), Cholesterol 128mg cholesterol, Sodium 521mg sodium, Carbohydrate 46g carbohydrate (13g sugars, Fiber 4g fiber), Protein 16g protein.
SPICY SHRIMP AND PINEAPPLE FRIED RICE
Steps:
- For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
- For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
- For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
- Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)
PINEAPPLE SHRIMP FRIED RICE
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.
Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.
PINEAPPLE SHRIMP RICE BAKE
The first time I made this casserole, my son begged me to make it again soon. That was more than 20 years ago, and it's still a favorite among family and friends. When I serve it at a luncheon, I add a fruit salad and warm breadsticks.-Vi Manning, Spring Hill, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender., Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.
Nutrition Facts : Calories 273 calories, Fat 7g fat (1g saturated fat), Cholesterol 143mg cholesterol, Sodium 774mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 25g protein.
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