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Pineapple Coconut Shrimp with Zesty Lime Rice Recipe

Pineapple Coconut Shrimp with Zesty Lime Rice recipe


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!


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


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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