Pina Colada Shrimp and Rice
Transport your taste buds to a tropical paradise with this vibrant Pina Colada Shrimp and Rice recipe! Succulent shrimp are pan-seared to tender perfection and coated in a luscious, creamy pina colada sauce made with coconut milk, pineapple juice, and crushed pineapple, then finished with a hint of garlic, ginger, and a touch of soy sauce for a perfect balance of sweet and savory flavors. Served over fragrant jasmine rice and garnished with fresh cilantro and lime wedges, this dish offers a delightful fusion of island-inspired flavors and comfort food. Ready in just 35 minutes, it's the ideal choice for an easy weeknight dinner or a show-stopping summer meal. Whether you're craving a taste of the tropics or looking to impress at your next dinner party, this recipe delivers on both flavor and visual appeal!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup canned coconut milk
- 0.5 cup pineapple juice
- 0.5 cup crushed pineapple
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 0.25 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1 lime lime wedges (optional for garnish)
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
In a small bowl, whisk together the coconut milk, pineapple juice, crushed pineapple, soy sauce, brown sugar, minced garlic, minced ginger, and red pepper flakes (if using). Set this pina colada sauce aside.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Pat the shrimp dry with paper towels and season with salt and pepper on both sides.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil over medium heat. Pour in the prepared pina colada sauce and bring to a simmer, stirring gently.
Once the sauce begins to simmer, add the cornstarch slurry to the skillet, whisking constantly until the sauce thickens, about 2-3 minutes.
Return the cooked shrimp to the skillet, tossing them in the sauce to coat evenly. Cook for another 1-2 minutes until the shrimp are heated through.
Serve the shrimp and sauce over cooked jasmine rice. Garnish with fresh cilantro and lime wedges, if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 51.1 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2379 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
