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Recipe

Shrimp and Pineapple Stir-Fry with Coconut Rice

Scott Phillips

Servings: 4

The bright, tropical flavors of this dish make it seem like you fussed, but the prep work can be speeded up by buying peeled shrimp and pineapple. Cooking the rice in coconut milk adds just the right amount of sweetness.

Ingredients

  • 1-1/3 cups jasmine rice
  • 3/4 cup canned unsweetened coconut milk
  • Kosher salt
  • 1/3 cup golden rum
  • 1/3 cup fresh lime juice (from 3 medium limes); more to taste
  • 2 tsp. cornstarch
  • Freshly ground black pepper
  • 1-1/4 lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  • 2 Tbs. vegetable oil
  • 4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  • 1/3 cup coarsely chopped fresh mint

Nutritional Information

      Calories (kcal) : 640
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 9
      Polyunsaturated Fat (g): 4
      Monounsaturated Fat (g): 3.5
      Cholesterol (mg): 215
      Sodium (mg): 570
      Carbohydrates (g): 73
      Fiber (g): 2
      Protein (g): 35

Preparation

  • In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes.
  • Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, 1/4 tsp. salt, and 1/4 tsp. pepper until the cornstarch dissolves.
  • Pat the shrimp dry and season with 1/4 tsp. salt and 1/4 tsp. pepper.
  • Heat the oil in a wok or a 12-inch nonstick skillet over medium-high heat until shimmering hot, 1 to 2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute. Whisk the sauce, add it to the skillet, and stir until the shrimp are just opaque in the center and coated with the thickened sauce, about 1 minute. Stir in the mint and remove the wok from the heat.
  • Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry, and serve.

Reviews

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Reviews

  • adyrocco | 08/21/2015

    I make this dish for one of my clients and he likes it very much. I make a small modification and that is I cook off the tequila and lime and add pineapple juice. I use canned pineapple not fresh. Sorry but that seems to work better for this dish.

  • pastichio | 01/19/2015

    Sorry I normally love any fine cooking recipe and have been a subscriber for a very long time. I have to agree with the other comments that the flavor combinations (pineapple, rum and lime juice ) do not work here. It was very bitter needed a sweetner so I added some raw honey but that wasn't enough so I added some hot sauce and green onion in the end. It improved the dish a bit but still did not come together as it normally would . Sorry won't be making this again ??

  • LoriMT | 05/31/2014

    Wish I had read the other reviews before I made this. Rum/lime sauce was overpowering. I added red curry and more coconut milk, which made it edible - but still not good.

  • jm83422p | 03/06/2014

    THANK goodness I read the other reviews before adding the entire rum sauce to my veggies (I added other veggies too like onions and peppers) and shrimp. This was disgusting. I rarely say this about anything from Fine Cooking but this was bad. After sauting the vegetables I only adding about 1/4 cup of the sauce which was about 1/4 too much. I nixed it and ending up trying to turn it into a more traditional stir fry. Even after mixing the lime juice, rum and cornstarch it looked and smelled like a bad cocktail!

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