Wednesday, November 12, 2014

Pineapple Shrimp Stir Fry with Coconut Rice

t’s been a little while since I’ve posted a recipe, so I wanted to share my new favourite rice dish. This stir fry features a few of my favourite things: pineapple, shrimp, and coconut. It’s very easy to make and is a bit more unique than the average stir fry.

The original recipe is from Canadian Living, and I modified it to make it a bit more fall appropriate (it’s too cold to go outside to use the grill).



Stir fry
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sugar
1 teaspoon fresh ginger, grated
25 cooked jumbo shrimp, peeled and deveined
1/2 pineapple cut into small cubes
1 carrot, grated

2 tablespoons butter
3 green onions, thinly sliced
1 clove garlic, minced
2 tablespoons fresh ginger, grated
1 cup jasmine rice
1 cup coconut milk
1/2 cup water
1/4 teaspoon salt

1. In a medium saucepan, melt butter over medium heat.
2. Add green onions, garlic, and ginger. Stir occasionally until softened (4 minutes).
3. Add rice. Stir until lightly toasted (2 minutes).
4. Stir in coconut milk, water, and salt; bring to boil. Cover and reduce heat to low. Cook until rice is tender and no liquid remains (15 minutes).
5. In a small bowl, whisk together lime juice, fish sauce, sugar, and ginger.
6. Add shrimp and pineapple to a pan and cook over medium heat. Pour lime juice mixture over the shrimp and pineapple. Stir occasionally for about 6 minutes.
7. Add pineapple and shrimp to rice. Mix in shredded carrots before serving.

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