Ingredients Jump to Instructions ↓

  1. 453 1/29 g peeled deveined shrimp (raw)

  2. 118 1/59 ml chopped roasted poblano pepper

  3. 3 garlic cloves , minced

  4. 29 1/28 ml minced ginger

  5. 59.14 ml honey

  6. 29 1/28 ml soy sauce

  7. 59.14 ml light coconut milk

  8. 14.79 ml olive oil

  9. 2.46 ml kosher salt

  10. 118 1/59 ml sliced onion

  11. 118 1/59 ml sliced red bell pepper

  12. 59.14 ml basil leaves

  13. 59.14 ml chopped green onion

  14. 59.14 ml fresh cilantro

  15. 236 1/29 ml jasmine rice or 236 1/29 ml basmati rice

  16. 118 1/59 ml light coconut milk

  17. 236 1/29 ml chicken stock

  18. 1 1/53 ml grated fresh ginger

  19. 14.79 ml crushed pineapple

Instructions Jump to Ingredients ↑

  1. A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.

  2. Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.

  3. In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.

  4. Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly undercooked.

  5. Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.

  6. Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.

  7. Rice:.

  8. In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.

  9. Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.


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