Ginger Shrimp and Pineapple Rice Bowls

Name: Ginger Shrimp and Pineapple Rice Bowls
Total time: 35 min
Yield: 4 servings
Ingredients: 650 g Raw peeled deveined shrimp; 300 g Jasmine rice; 450 ml Water; 350 g Pineapple; 250 g Red bell pepper; 40 g Scallions; 20 g Fresh ginger; 3 cloves Garlic; 1.5 tbsp Fish sauce; 1 whole Lime; 1.5 tbsp Canola oil; 1 tsp Brown sugar; 0.25 tsp Black pepper; 15 g Cilantro

Sweet pineapple, crisp red pepper and ginger-glazed shrimp make a quick, bright rice supper.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled deveined shrimp650 g
Jasmine rice300 g
Water450 ml
Pineapple350 g
Red bell pepper250 g
Scallions40 g
Fresh ginger20 g
Garlic3 cloves
Fish sauce1.5 tbsp
Lime1 whole
Canola oil1.5 tbsp
Brown sugar1 tsp
Black pepper0.25 tsp
Cilantro15 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Crustaceans and fish. Check fish sauce labels.

Method

Start the rice and vegetables

Rinse the rice and bring it to a boil with 450 ml water. Cover and cook on the lowest heat for 12–15 minutes, or follow the rice package if different; rest off the heat for 10 minutes. Wash the produce. Cut peeled, cored pineapple and pepper into 2 cm pieces, slice scallions, grate ginger and mince garlic.

Prepare the shrimp and sauce

If frozen, thaw shrimp overnight in the refrigerator before starting. Pat dry and keep separate from ready-to-eat food. Mix fish sauce, sugar, pepper and juice from half the lime. Cut the other half into wedges.

Cook in a wide pan

Heat oil in a wide skillet over medium-high heat. Add pineapple and pepper and cook for 4–5 minutes. Push aside, add shrimp, garlic and ginger and cook for 2 minutes. Turn the shrimp, add the sauce and cook another 2–3 minutes, stirring gently. Check several of the largest shrimp reach 74°C (165°F); continue cooking as needed.

Serve immediately

Fold in scallions for 30 seconds. Divide rice between four bowls and add shrimp, vegetables and pan juices. Scatter over washed, chopped cilantro and serve with lime wedges. Refrigerate leftovers within 2 hours and reheat to 74°C (165°F).

Fresh pineapple weight is for trimmed flesh; do not include the peel or core.

Ratings & comments

Loading reviews…