Hawaiian Garlic Shrimp Over Pineapple Rice Food

HAWAIIAN GARLIC SHRIMP

Steps:

• Pat the shrimp dry and set aside.
• Combine mochiko flour, paprika, cayenne pepper, and salt in a mixing bowl. Add the shrimp, toss to coat, and set aside.
• In a large pan, melt the butter over medium heat. Once melted, add the garlic and cook till toasty and golden brown (about 3 minutes). Pour the garlic and butter out into a bowl.
• Add olive oil to the skillet. Once the oil is warm, add the shrimp (single layer only, do this in two batches if needed). Cook the shrimp for about 2 minutes on each side, till it's nicely crisp and browned.
• Pour the garlic butter back into the pan, and mix with the shrimp. Cook for another minute, and then you're done! Squeeze lemon all over and eat with rice.

MAKE SHEET PAN HAWAIIAN SHRIMP IN 20 MINUTES

Steps:

• Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
• Place rice and oil in a bowl. Using your fingers, break apart rice and coat with oil. Carefully remove pan from oven; spread rice mixture in an even layer in center of pan. Bake in preheated oven for 5 minutes; stir. Top rice with pineapple and bell pepper; bake at 450°F for 5 minutes. Arrange shrimp over rice mixture; bake at 450°F until shrimp are done, about 6 minutes.
• Place soy sauce, sugar, and vinegar in a microwave-safe bowl. Microwave at high 45 seconds. Whisk until sugar dissolves. Drizzle over pan. Add black pepper; toss. Sprinkle with cilantro.

HAWAIIAN GARLIC SHRIMP OVER PINEAPPLE RICE

Steps:

• Place coconut oil in large microwave-safe bowl. Microwave, uncovered, on high for 30-45 seconds, or until melted. Whisk in olive oil, lime zest, lime juice, garlic, sliced green onions, salt, pepper and paprika. Add shrimp and toss to coat. Let stand at room temperature for 30 minutes, tossing occasionally. Note - do not chill shrimp after cleaving. This process works better if the shrimp are near room temperature when they are place in the marinade.
• Take shrimp out of marinade and discard marinade. Heat large skillet sprayed with olive oil over medium heat and cook shrimp for 3-4 minutes or until opaque, turning once. Add desired amount of Sriracha sauce (start with 1-2 tsp.) and toss to combine. Add more if desired.
• While shrimp is cooking, microwave rice. Combine cooked rice, drained pineapple, a few tbsp. of reserved pineapple juice, coconut, chopped basil and a pinch of salt in bowl and toss to combine.
• Serve shrimp over rice and drizzle with remaining pan juices. Garnish with macadamia nuts, basil leaves and green onion strips.

SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• In a small bowl, whisk eggs. Heat a large nonstick skillet coated with cooking spray over medium heat. Add eggs. Cook and stir until set; remove from the skillet and keep warm., In the same skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, pineapple, shrimp, cashews, peas and green onions; heat through. Combine the soy sauce, hoisin sauce, sugar, sesame oil and pepper; stir into rice mixture. Stir in eggs.

PINEAPPLE SHRIMP RICE BAKE

Steps:

• In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender., Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice., Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving.

SPICY SHRIMP AND PINEAPPLE FRIED RICE

Steps:

• For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
• For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
• For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)