Pineapple Shrimp Rice
Serves
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
6.5 oz (185 g) uncooked jasmine rice
1 tsp coconut oil
1 ½ lbs (680 g) jumbo shrimp, peeled
salt & pepper
1 red bell pepper, chopped
For the sauce:
14 oz (400 g) can pineapple, reserve liquid
juice from 1 orange
2 tbsp tomato ketchup
1 tbsp fresh ginger
2 tbsp tamari sauce
1 ½ tbsp cornstarch + 1 tbsp water, mixed
14 oz (400 g) can pineapple, reserve liquid
juice from 1 orange
2 tbsp tomato ketchup
1 tbsp fresh ginger
2 tbsp tamari sauce
1 ½ tbsp cornstarch + 1 tbsp water, mixed
Nutrition
(Per Serving)
Calories
382
Fats
3 g
Protein
39 g
Carbs
51 g
Instructions
- Cook rice according to package instructions.
- Transfer all liquid from the canned pineapple into a mixing bowl and place the pineapple aside. Add the remaining ingredients for the sauce to the pineapple juice and mix well.
- Heat coconut oil in a large skillet or wok over medium-high heat and add shrimp. Season with salt and pepper, then cook for two to three minutes. Add the bell pepper and cook for another two minutes.
- Reduce the heat to medium, pour in the sauce, and stir immediately.
- Stir in the cooked rice. Garnish with cilantro and sesame seeds to serve.