Hawaiian Garlic Shrimp Over Pineapple Rice Recipes

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HAWAIIAN PINEAPPLE SHRIMP FRIED RICE



Hawaiian Pineapple Shrimp Fried Rice image

A Hawaiian-inspired shrimp fried rice recipe that's EASY, ready in minutes, and has so much authentic flavor!! A family favorite that's better-than-takeout!!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 30m

Number Of Ingredients 15

3 to 4 tablespoons canola or vegetable oil (olive oil may be substituted)
1 to 2 tablespoons sesame oil
1 pound medium-large fresh shrimp*, cleaned (approximately 15-20 count shrimp)
1 medium red bell pepper, diced small
1 cup peas and diced carrots blend (frozen and thawed; or canned and drained)
1/2 cup corn (frozen and thawed; or canned and drained)
2 to 3 garlic cloves, finely minced or pressed
1 teaspoon ground ginger, or to taste
3 large eggs, lightly beaten
4 cups cooked rice (I use white; long-grain, or brown may be substituted. To save time use two 8.8-ounce pouches cooked and ready-to-serve rice)
1 to 1 1/2 cups fresh diced pineapple (one 8-ounce can drained pineapple tidbits may be substituted)
2 to 3 green onions, trimmed and sliced into thin rounds
1/4 cup reduced-sodium soy sauce*, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
red chili flakes, optional and to taste for a bit of heat

Steps:

  • To a large non-stick skillet or wok, add the oils, shrimp, and cook over medium-high heat for about 3 minutes, flipping halfway through. Cooking time will vary based on size of shrimp; don't overcook.
  • Remove shrimp with a slotted spoon (allow oils and cooking juices to remain in skillet) and place shrimp on a plate; set aside.
  • Add the red bell pepper, peas, carrots, corn, and cook for about 2 minutes, or until vegetables begin to soften, stir intermittently.
  • Add the garlic, ginger, and cook for 1 minute, stir intermittently.
  • Push vegetables to one side of the skillet, add the eggs to the other side, and cook to scramble, stirring as necessary.
  • Turn the heat to low, add the cooked rice, stir to combine, and allow it to warm through for a minute or two. Tip - If mixture seems at all dry, add additional oil to taste.
  • Add the shrimp back in, the pineapple, green onions, evenly drizzle with soy sauce (use less at first if you're very sensitive to salt or soy sauce), evenly season with pepper, and optional red pepper flakes, and stir to combine.
  • Taste and check for seasoning balance. If desired, add additional soy sauce to taste (I find it necessary to use about 1/3 cup in total for this recipe).

Nutrition Facts : Calories 356 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 17 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 427 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

HAWAIIAN GARLIC SHRIMP OVER PINEAPPLE RICE



Hawaiian Garlic Shrimp Over Pineapple Rice image

Hawaiian Garlic Shrimp Over Pineapple Rice is a tropical treat with Sriracha and garlic flavored shrimp over brown rice with pineapple, coconut and basil.

Provided by HyVee Balance magazine

Categories     Main Course

Time 35m

Number Of Ingredients 19

2 tbsp coconut oil
2 tbsp. olive oil
1 tbsp grated lime zest
1/4 c. lime juice (about 1 lime)
1/4 c. roasted minced garlic - I used about 1 tbsp. minced garlic from a jar for 1/2 lb shrimp
1/4 c. thinly sliced green onions
1/4 tsp. kosher salt (plus more to taste)
1/4 tsp. ground black pepper
1/4 tsp paprika
1 lb. cleaned (deveined, jumbo shrimp (remove or keep tails - your choice))
1 tbsp. Sriracha sauce (optional (start with 1 tsp. then add more as desired))
chopped macadamia nuts (for garnish)
small basil leaves (for garnish)
green onion strips (for garnish)
2 packets Brown (Basmati or Long Grain Uncle Ben's Ready Rice)
16 oz. pineapple tidbits (drained (reserve a few tbsp. juice))
1/2 c. sweetened or unsweetened coconut (depending on how much sweetness you prefer)
2 tbsp. finely chopped basil
pinch kosher salt

Steps:

  • Place coconut oil in large microwave-safe bowl. Microwave, uncovered, on high for 30-45 seconds, or until melted. Whisk in olive oil, lime zest, lime juice, garlic, sliced green onions, salt, pepper and paprika. Add shrimp and toss to coat. Let stand at room temperature for 30 minutes, tossing occasionally. Note - do not chill shrimp after cleaving. This process works better if the shrimp are near room temperature when they are place in the marinade.
  • Take shrimp out of marinade and discard marinade. Heat large skillet sprayed with olive oil over medium heat and cook shrimp for 3-4 minutes or until opaque, turning once. Add desired amount of Sriracha sauce (start with 1-2 tsp.) and toss to combine. Add more if desired.
  • While shrimp is cooking, microwave rice. Combine cooked rice, drained pineapple, a few tbsp. of reserved pineapple juice, coconut, chopped basil and a pinch of salt in bowl and toss to combine.
  • Serve shrimp over rice and drizzle with remaining pan juices. Garnish with macadamia nuts, basil leaves and green onion strips.

PINEAPPLE SHRIMP FRIED RICE



Pineapple Shrimp Fried Rice image

My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons reduced-sodium soy sauce
1 teaspoon curry powder
1/2 teaspoon sugar
2 tablespoons peanut or canola oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 teaspoons minced fresh gingerroot
1 garlic clove, minced
1 medium sweet red pepper, chopped
1 medium carrot, finely chopped
1/2 cup chopped onion
1 can (20 ounces) unsweetened pineapple tidbits, drained
2 cups cooked rice, room temperature
6 green onions, chopped
1/2 cup finely chopped salted peanuts
Lime wedges

Steps:

  • Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.

Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.

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