Pineapple and Coconut Shrimp
Sweet pineapple and coconut with shrimp over rice will transport you to the tropics.
Equipment
- 1 12-inch skillet I prefer cast iron.
- 1 small pot
Ingredients
- 1 pound shrimp 21-25 Peeled and deveined.
- 1 can unsweetened coconut milk
- 1 Orange, the zest, and juice.
- 2 tbsp Gochujang Or hot sauce or chili paste of your choice.
- 1/2 Fresh pineapple, cut into 1-inch cubes.
- 1 Red bell pepper cut into 1-inch pieces.
- 3-5 Green onions the whites cut into 1-inch pieces and the green tops diced
- 1/2 cup Unsweetened coconut flakes.
- 1/4 pound Panchetta sliced 1/4-inch slices and diced into 1/2-inch pieces.
- 2 tbsp Avocado oil divided.
- 1½ tsp kosher salt
- 2 cups Cooked jasmine rice
Instructions
- One hour before cooking time marinate your shrimp. Refrigerate for 45 minutes and then let sit out for 15 minutes before cooking.
- In a bowl or sealable bag, mix the coconut milk, hot sauce, orange zest, and juice. Add the shrimp to marinate.
- Once ready to cook, drain the shrimp and reserve the marinade. Whisk the cornstarch into the reserved marinade and set aside.
- Heat a 12-inch skillet on medium-high.
- Add one tbsp oil and pancetta to the pan and cook for 3 to 5 minutes or until the pancetta starts to brown.
- Add the pepper and white parts of the green onions and cook for 3 minutes.
- Add the pineapple and cook, stirring often, for 5 minutes.
- Remove from the heat and add drain shrimp.
- Cook for 3 minutes on each side.
- Add the pepper and pancetta mixture back to the pan along with the reserved marinade.
- Add the kosher salt and diced green onions and stir to combine
- Turn off the heat and top with the coconut.
- Serve over rice, I prefer jasmine for this dish.
Tried this recipe?Let us know how it was!