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Pineapple Coconut Shrimp with Zesty Lime Rice Recipe

Name: Pineapple Coconut Shrimp with Zesty Lime Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 1/4 cups jasmine rice; 3 medium carrots; 1 can (14 oz) coconut milk; 1 can (8 oz) crushed pineapple, drained; 3 cloves garlic; 2 tablespoons fresh ginger, minced; 1 bunch green onions; 2 limes, juiced and zested; 1 lb raw peeled shrimp; 1/2 teaspoon cayenne pepper; 1 tablespoon curry powder; 1/2 teaspoon salt; 2 tablespoons coconut oil; 1/4 cup fresh cilantro, chopped

Stashcook

This is a yummy shrimp dish with a tropical twist. It has sweet pineapple and creamy coconut flavors. We cook shrimp and mix it with a sauce. We also make rice with lime and carrots. It's a fun meal for dinner!

Ingredients

1 1/4 cups jasmine rice

3 medium carrots

1 can (14 oz) coconut milk

1 can (8 oz) crushed pineapple, drained

3 cloves garlic

2 tablespoons fresh ginger, minced

1 bunch green onions

2 limes, juiced and zested

1 lb raw peeled shrimp

1/2 teaspoon cayenne pepper

1 tablespoon curry powder

1/2 teaspoon salt

2 tablespoons coconut oil

1/4 cup fresh cilantro, chopped

Method

Rinse the jasmine rice under cold water, then cook with 2 1/2 cups of water and a pinch of salt according to package instructions.

Peel and grate the carrots, then stir into the cooked rice with the lime zest. Cover to keep warm.

In a bowl, combine the shrimp with half of the lime juice, half of the chopped green onions, and cayenne pepper. Set aside to marinate.

Heat the coconut oil in a large skillet over medium heat. Add minced garlic, ginger, and curry powder. Cook for 1 minute until fragrant.

Pour in the coconut milk and bring to a simmer. Add the crushed pineapple and cook for 3 minutes.

Add the marinated shrimp to the skillet and cook until they turn pink and are cooked through, about 5 minutes.

Fluff the carrot rice with a fork and serve with the pineapple coconut shrimp. Drizzle with the remaining lime juice and garnish with the rest of the green onions and fresh cilantro.

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