Pineapple Shrimp Rice

This summer dinner is healthy and refreshing!

Serves 4

  • 6.5 oz. (185g) uncooked Jasmine rice

  • 1 tsp. coconut oil

  • 1½ lbs.(680g) jumbo shrimp, peeled

  • salt & black pepper

  • 1 red bell pepper, chopped (or use a mix of colors)

    For the sauce:

  • 14 oz. (400g) can pineapple, reserve all liquid

  • juice from 1 orange

  • 2 tbsp. tomato ketchup

  • 1 tbsp. fresh ginger

  • 2 tbsp. tamari sauce

  • 1½ tbsp. cornstarch + 1 tbsp. water, mixed

    To garnish:

  • 4 tbsp. cilantro, chopped

  • 1 tbsp. sesame seedsPlace the sauce ingredients into a jar or bowl, stir to combine and set aside.

Cook the rice according to instructions on the packaging.

Transfer all of the liquid from the canned pineapple into a mixing bowl, place the pineapple aside. Add the remaining ingredients for the sauce into the pineapple juice and mix well.

Heat the coconut oil in a large skillet or wok over medium-high heat, and add the shrimp. Season with salt & pepper and cook for 2-3 minutes. Add the bell pepper and cook for a further 2 minutes.

Reduce the heat to medium and pour in the sauce, then add in the cornstarch mixture and stir immediately.

Stir in the cooked rice and serve with a garnish of cilantro and sesame seeds.

  • Calories: 382

  • Fat: 3g

  • Carbs: 51g

  • Protein: 39g

  • Fiber: 2g

RecipeKelly MorganRecipeComment