Take Me Back to the Islands
Transport your taste buds to a tropical paradise with the vibrant "Take Me Back to the Islands" recipe! This quick and easy shrimp dish combines the creamy richness of unsweetened coconut milk with the natural sweetness of juicy pineapple chunks for an irresistible island-inspired flavor. Bright red bell peppers, grated fresh ginger, and a hint of lime juice bring layers of zest and warmth, while fish sauce adds a subtle umami depth. Sautéed to perfection in fragrant coconut oil and served atop fluffy jasmine or coconut rice, this meal is as visually stunning as it is delicious. Perfect for busy weeknights, this 30-minute recipe is a culinary escape packed with bold flavors and customizable spice levels. Garnish with fresh cilantro for a refreshing finish, and let this dish be your ticket to the tropics!
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Recipe Information
Ingredients
- 450 g large shrimp, peeled and deveined
- 400 ml unsweetened coconut milk
- 200 g pineapple chunks, fresh or canned (drained)
- 1 large red bell pepper, thinly sliced
- 3 stalks green onions, chopped
- 1 tbsp fresh ginger, grated
- 2 cloves garlic cloves, minced
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp coconut oil
- 4 cups cooked jasmine rice or coconut rice
- 2 tbsp fresh cilantro, chopped (optional garnish)
- 0.5 tsp crushed red pepper flakes (optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Start by prepping your ingredients. Peel and devein the shrimp, slice the bell pepper, chop the green onions, and grate the ginger.
In a large skillet or wok, heat the coconut oil over medium heat.
Add the grated ginger and minced garlic to the skillet and sauté for 1 minute, until fragrant.
Stir in the red bell pepper and cook for 3–4 minutes until slightly softened.
Pour in the coconut milk, then add the fish sauce, lime juice, salt, pepper, and crushed red pepper flakes (if using). Stir everything together and bring to a gentle simmer.
Add the shrimp and pineapple chunks to the skillet. Cook for 4–5 minutes, or until the shrimp turn pink and are fully cooked.
Stir in the chopped green onions and give everything one last mix. Taste the sauce and adjust seasoning as needed.
Serve immediately over a bed of cooked jasmine or coconut rice. Garnish with fresh cilantro if desired.
Enjoy your trip back to the islands!
Nutrition Facts
Calories |
2267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3040 mg | 132% | |
| Total Carbohydrate | 363.7 g | 132% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 32.4 g | ||
| Protein | 143.1 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1310 mg | 101% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 2486 mg | 53% | |
*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.
