So yum , you will come back for more ....tropical prawn and rice
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Enjoy the tastes of summer with this Tropical Shrimp Rice Bowl! Juicy seared shrimp are served over cilantro rice with pineapple chunks and sweet and tangy sauce.
If you enjoy easy shrimp recipe, make some Coconut Lime Shrimp and Rice or Garlic Butter prawns
Tender bites of shrimp and pineapple are served in a tasty sweet and tangy sauce over fluffy cilantro rice. All of those components in a single bite is the most harmonious combination of summertime flavors! Truly, this is a recipe that you’ll be craving time and time again, no matter what time of the year it is.
Ingredients
• 3 cups cooked jasmine rice
• 1/2 Tbsp fresh minced cilantro
• Salt
Shrimp:
• 1/2 lb shrimp
• 1 tbsp lime juice
• 2 Tbsp pineapple juice
• 1/4-1/2 tsp chili powder to taste
• Salt to taste
Sauce:
• 8 oz can of pineapple chunks drain but save the juice
• 1/2 cup pineapple juice
• 3 Tbsp soy sauce
• 2 Tbsp honey
• Zest from 1 lime
• Juice from 1 lime
• 1/2 tsp chili powder
• 1 Tbsp fresh minced cilantro
Instructions
• Cook rice in slightly salted water, according to the package instructions. Fluff once cooked and fold in some fresh cilantro. Set aside. (Divide rice between two bowls when ready to serve.)
• For the sauce: mix together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside until ready to use.
• Peel, de-vein, and rinse shrimp. Mix shrimp with lime juice, pineapple juice, chili powder, and salt in a bowl and let it sit while preheating a cooking pan.
• Preheat a cooking pan over medium to medium-high heat for a few minutes. Add about a tablespoon of oil. Once the pan is hot, add the shrimp but not the marinade. Let the shrimp sear without touching it until just turns pink and opaque and flip. Let them sear on the other side until turns opaque. Take them out and set aside.
(Note: You can save the juice from marinating the shrimp and add it to the sauce.)
• Lower the heat to medium. Add a little bit more oil to the pan and add drained pineapple chunks. Sear pineapple chunks until nicely browned.
• Stir and pour in sauce into the pan while you stir. Let it simmer for 2-3 minutes.
• Quickly stir in shrimp and divide the shrimp, pineapple, and sauce mixture over the two rice bowls.
Notes
• How To Tell If Shrimp Is Done? Don’t walk away far from the pan because shrimp are on average done within 2 minutes. Don’t use time to cook the shrimp because it ranges according to the size. Look for the way shrimp looks to know if it’s done. Shrimp are done cooking when their tails curl into a “C” shape and their color turns opaque throughout.
• Storing: If you have any leftovers, make sure to store it in an airtight food storage container, in the refrigerator. Make sure everything is cooled to room temp prior to storing. Leftovers should be good for 2-3 days.
• Reheating: Add a little olive oil to the pan and let it preheat. Once it’s hot, add the shrimp and flip them after a few seconds. Remove them from the pan as soon as they’re warmed through.
• To reheat the rice, you will need to add a little liquid to reinvigorate the rice. You can use water, broth, or pineapple juice and soy sauce.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 114g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1527mg | Potassium: 420mg | Fiber: 3g | Sugar: 41g | Vitamin A: 397IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg
If you enjoy easy shrimp recipe, make some Coconut Lime Shrimp and Rice or Garlic Butter prawns
Tender bites of shrimp and pineapple are served in a tasty sweet and tangy sauce over fluffy cilantro rice. All of those components in a single bite is the most harmonious combination of summertime flavors! Truly, this is a recipe that you’ll be craving time and time again, no matter what time of the year it is.
Ingredients
• 3 cups cooked jasmine rice
• 1/2 Tbsp fresh minced cilantro
• Salt
Shrimp:
• 1/2 lb shrimp
• 1 tbsp lime juice
• 2 Tbsp pineapple juice
• 1/4-1/2 tsp chili powder to taste
• Salt to taste
Sauce:
• 8 oz can of pineapple chunks drain but save the juice
• 1/2 cup pineapple juice
• 3 Tbsp soy sauce
• 2 Tbsp honey
• Zest from 1 lime
• Juice from 1 lime
• 1/2 tsp chili powder
• 1 Tbsp fresh minced cilantro
Instructions
• Cook rice in slightly salted water, according to the package instructions. Fluff once cooked and fold in some fresh cilantro. Set aside. (Divide rice between two bowls when ready to serve.)
• For the sauce: mix together pineapple juice, soy sauce, honey, lime juice, lime zest, chili powder, and cilantro. Set aside until ready to use.
• Peel, de-vein, and rinse shrimp. Mix shrimp with lime juice, pineapple juice, chili powder, and salt in a bowl and let it sit while preheating a cooking pan.
• Preheat a cooking pan over medium to medium-high heat for a few minutes. Add about a tablespoon of oil. Once the pan is hot, add the shrimp but not the marinade. Let the shrimp sear without touching it until just turns pink and opaque and flip. Let them sear on the other side until turns opaque. Take them out and set aside.
(Note: You can save the juice from marinating the shrimp and add it to the sauce.)
• Lower the heat to medium. Add a little bit more oil to the pan and add drained pineapple chunks. Sear pineapple chunks until nicely browned.
• Stir and pour in sauce into the pan while you stir. Let it simmer for 2-3 minutes.
• Quickly stir in shrimp and divide the shrimp, pineapple, and sauce mixture over the two rice bowls.
Notes
• How To Tell If Shrimp Is Done? Don’t walk away far from the pan because shrimp are on average done within 2 minutes. Don’t use time to cook the shrimp because it ranges according to the size. Look for the way shrimp looks to know if it’s done. Shrimp are done cooking when their tails curl into a “C” shape and their color turns opaque throughout.
• Storing: If you have any leftovers, make sure to store it in an airtight food storage container, in the refrigerator. Make sure everything is cooled to room temp prior to storing. Leftovers should be good for 2-3 days.
• Reheating: Add a little olive oil to the pan and let it preheat. Once it’s hot, add the shrimp and flip them after a few seconds. Remove them from the pan as soon as they’re warmed through.
• To reheat the rice, you will need to add a little liquid to reinvigorate the rice. You can use water, broth, or pineapple juice and soy sauce.
Nutrition
Serving: 1g | Calories: 500kcal | Carbohydrates: 114g | Protein: 10g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 1527mg | Potassium: 420mg | Fiber: 3g | Sugar: 41g | Vitamin A: 397IU | Vitamin C: 20mg | Calcium: 68mg | Iron: 2mg
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