easy one pan pineapple coconut shrimp rice

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Colorful, full of nutrition, flavoury, and super delicious- that’s how I would describe this easy one-pan pineapple coconut shrimp rice recipe.

Yes to the one-pan recipes. They are life-saving and so fun to cook. This easy one-pan pineapple coconut shrimp rice recipe is for people who want to eat a-rich nutrition and full of flavor meal.

Ingredients for the easy one-pan pineapple coconut shrimp rice

Shrimps.
Peeled, not peeled, frozen or fresh, Tiger, king prawns- you choose.
Rice.
Basmati or Jasmin rice works best for this dish. When cooking the rice add a little bit of salt. You will need 400g dry rice and 600 ml water.
Broccoli.
Fresh or frozen. Both are full of nutrition such as vitamins, minerals and bioactive compounds.
Onion.
Yellow or red, both are a good choice.
Garlic.
For a good flavor. Shrimps and garlic belong together.
Coconut cream.
We will 200 ml, so the rice will have a coconut taste but it won’t be moist.

Easy one-pan pineapple coconut shrimp rice (vegan and vegetarian version)

Vegetarian or Vegan version?

I love recipes where you can easily modify the meal on your current diet. This is one of those recipes. The one-pan pineapple coconut shrimp rice recipe is, without the shrimps, vegan. If you’re planning the dish for a night with friends and some of you are vegans then fry the shrimps separately. Use some coconut oil or any oil you like, and add the shrimps, salt, ½ tsp cumin, and paprika. Fry until they are crispy. For the rest of the recipe follow the instructions.

How to store?

The one-pan pineapple shrimp rice can be stored in a container. It lasts for about 4 days in the fridge. Before putting it into a container, let it cool. If you put the lid on, while the rice is still hot or warm, the meal is not going to last as long.

any tips?

If the shrimps are frozen, unfreeze them before using them, as they change the taste of the rice and the texture of the shrimps won’t be as crispy and juicy.
Use a big pan or a wok. The rice, vegetables, and pineapple have a big volume, it can be a little too much for a medium-sized pan. So keep that in mind before cooking.
This one-pan shrimp rice recipe is perfect for meal prep. You can cook it on Sunday and store it in 6 different containers (6 portions).
Garnish the rice with lime. This is going to taste super fresh and delicious.
Be careful when using the spices. Use it as said in the instruction. If you use too much turmeric, the dish is going to be ruined, because the turmeric spice will dominate and give the rice a beautiful color but a strong turmeric taste (which I don’t like). It doesn´t harmonize well with the other ingredients.
If you like sauces, try this dish with garlic chili sauce. It tastes heavenly good.

Preptime: 5min

Cooktime: 25min

Waittime:0

Totaltime:30min

Ingredients for the recipe:

1	onion
2	garlic cloves
300g	broccoli
200g	zucchini
100g	carrots
500g	pineapple
200ml	coconut cream
800g	cooked rice (basmati or jasmin)
300g	shrimps
2tbsp	coconut oil
1tsp	pepper
0.5tsp	coriander powder
1tsp	ginger powder
0.5tsp	thyme
0.5tsp	turmeric
2tsp	paprika powder
2tsp	cumin powder
1tsp	oregano
	salt

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Cook the basmati rice.
Mix all the spices, except for the pepper.
While the rice is cooking, peel the onion and garlic cloves.
Chop the onion and stamp the garlic cloves with a mortar.
Cut the pineapple into cubes.
Peel the carrots and cut them into fine strings.
Cut the zucchini into rings.
Cut the broccoli by cutting the floret where its stem meets the larger stalk. Wash the broccoli.
Clean the shrimps with lemon and water. After cleaning them, dry them with a paper or kitchen towel.
Add coconut oil to a pan and put it on high level on the stove.
Add the shrimps salt and pepper and fry for about 2 minutes on high heat.
Put the stove on medium-high level and add the chopped onion to the pan. Saute the onion for about a minute.
Add the mashed garlic and saute for about a minute.
Add the mixed spices and fry for a minute, so they can set their aroma free.
Add the broccoli, carrot strings, and zucchini rings. Make sure that the stove is set on medium level. Put a lid on the pan and let it cook for about 10 minutes.
Don’t forget to stir it sometimes, if not it will get burned.
After the vegetables cooked for some time add the coconut cream.
When the rice is ready add it to the pan. Set the stove to a high level and stir it constantly.
Fry the rice for about 3 minutes and add salt if needed.
The one-pan dish is ready to serve.
Garnish it with peanuts and lime.
ENJOY!

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