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.)
PINEAPPLE SHRIMP STIR-FRY
I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.
Nutrition Facts : Calories 301 calories, Fat 7g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 3g fiber), Protein 20g protein.
SHRIMP PINEAPPLE PARADISE
Somehow the shrimp and pineapple works together. This is a dish that we also order when we go to the Chinese restaurant to eat. It would also make a pretty presentation as a side dish on your Holiday Table.
Provided by Jo Anne Sugimoto
Categories Seafood
Number Of Ingredients 15
Steps:
- 1. Clean and de-vein shrimp, leave the tails on for a handle.
- 2. Prepare the batter, by breaking the egg into the flour, mix with water and add salt.
- 3. Dip shrimp in batter, and deep fry in heated oil, till light golden brown.
- 4. In a small saucepan, blend sauce ingredients and bring to a boil. Place the pineapple chunks on a serving platter, put the shrimp over the pineapples and pour the sauce over the shrimp. Sprinkle with toasted sesame seeds. Serve hot.
PINEAPPLE-SHRIMP SKEWERS
With a little sweetness and a touch of heat, these Pineapple-Shrimp Kabobs give you a taste of the Hawaiian Islands.
Provided by My Food and Family
Categories Home
Time 20m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat broiler.
- Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
- Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
- Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.
Nutrition Facts : Calories 40, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
FRESH PINEAPPLE AND SHRIMP SKILLET
Combine a little seafood and fresh fruit for a flavorful feast. Our Fresh Pineapple and Shrimp Skillet recipe delivers a variety of delicious tastes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix cornstarch, pineapple juice, dressing and crushed pepper until blended.
- Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok.
- Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through.
- Serve shrimp mixture over rice; sprinkle with nuts.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
SHRIMP WITH FRESH PINEAPPLE AND CORN
Steps:
- Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
- Serve warm on a bed of spinach.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 45.5 g, Cholesterol 95.1 mg, Fat 2.1 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 609.5 mg, Sugar 20.3 g
PINEAPPLE SHRIMP
A recipe can be lowfat but if there is no flavor why would you eat it? Great flavor going on here, another one from Betty Crocker.
Provided by Sassy Cat
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Peel shrimp. Make a shallow cut lenghtwise down back of shrimp; wash out vein.
- Add enough water to reserved pineapple juice to measure 1/2 cup.
- Mix cornstarch and cold water.
- Spray 10-inch nonstick skillet or wok with nonstick cooking spray; heat over medium-high heat.
- Add shrimp, garlic, onion and zucchini; stir-fry about 3 minutes or until shrimp are pink and vegies are crisp-tender.
- Stir in pineapple juice, soy sauce, sugar and ginger.
- Heat to boiling.
- Stir in cornstarch mixture.
- Cook and stir about 10 seconds or until thickened.
- Stir in pineapple and tomatoes; heat just until hot.
- Serve with rice.
Nutrition Facts : Calories 170.4, Fat 1.8, SaturatedFat 0.3, Cholesterol 129.6, Sodium 286, Carbohydrate 20.1, Fiber 2.2, Sugar 13, Protein 19.2
PINEAPPLE SKEWERED SHRIMP
Steps:
- In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.Wash, then peel and de-vein the shrimp (unless they've already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened. Serve to a hungry crowd. Get ready to be kissed because they will love you for the shrimp, if for nothing else.Enjoy!
CALIFORNIA SHRIMP AND PINEAPPLE SALAD
A very different type of fruit salad. You can used precooked frozen, thawed shrimp for this - they should be small to medium sized shrimp. Canned pineapple is not recommended.
Provided by HeatherFeather
Categories Pineapple
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
- Gently stir in pineapple.
- Mix together the dressing ingredients.
- Set out 4 serving plates and line with clean lettuce leaves.
- Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
- Serve remaining dressing on the side.
THAI PINEAPPLE FRIED RICE RECIPE (ข้าวผัดสัปปะรด)
Steps:
- Organize your ingredients. Roughly bash the garlic cloves in a pestle and mortar.
- Cut pineapple into bite-sized chunks. Toss your frozen veggies into a pan of boiling water.
- Heat a tablespoon of oil in a wok and stir-fry your prawns/shrimp for approximately 2-3 minutes until just about cooked. Remove from pan and set aside.
- Give pan a quick wipe if there's any water from the prawns. Add a tablespoon of oil and stir-fry the garlic for 30-40 seconds.
- Add in your egg and mix it up a bit with your spatula until it starts to scramble.
- Add cooked boiled rice and toss well. Then, add green onions, pineapple, toasted cashews, mixed veg, and previously cooked prawns/shrimp.
- Add dark soy sauce, light soy sauce, fish sauce, pepper, and some salt to the mix. Combine well using a spatula. Stir-fry for 1-2 minutes.
- Serve with cucumber slices and lime wedges.
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SPICY SHRIMP WITH PINEAPPLE AIOLI - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 2Total Time 20 mins
- Combine ingredients for spicy seasoning and mix with Anchored Shrimp. Place in the fridge for 15 minutes.
- Add to a blender pineapple, cilantro, garlic cloves, jalapeno, and lime juice. Blend until smooth and combine with mayonnaise. Add to the fridge until shrimp are done.
- Using lump charcoal, light and preheat for 15 minutes. Pour coals into the grill and place into one pile for direct cooking. Once you have a medium high heat (about 350F), add skillet with oil to preheat 2-3 minutes before cooking.
- Add shrimp to skillet and cook until they start to look “C” shaped or about 3-4 minutes. Once done, pull off and place on a plate.
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5/5 (16)Total Time 23 minsCategory Main CourseCalories 287 per serving
- Rinse the shrimp and pat dry with a paper towel. In a large skillet, over high heat, melt 2 tablespoons of butter. Add the shrimp and spread across the pan in a single layer. Let it cook without touching it for about 1 minute. Flip the shrimp over and cook an additional minute. When the shrimp is light pink and cooked through, remove to a plate.
- Reduce the heat to medium high and add a drizzle of oil to the hot pan. Toss the peppers in the oil and let them cook until they are slightly browned and barely softened, about 2 minutes. Add the pineapple, toss with the peppers, and let it soften slightly, about 1-2 minutes.
- Add the barbecue sauce, stir, and increase the heat to high. When it starts to simmer, return the shrimp to the pan, toss everything together to coat well, and cook for about a minute as the sauce thickens slightly. Remove from the heat and add the green onions. Serve by itself or over rice. Enjoy!
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5/5 (2)Category Dinner, SeafoodServings 4Total Time 20 mins
- In a saucepan, combine the pineapple juice, chicken broth, soy sauce, Sriracha, brown sugar, vinegar, ginger, and cornstarch over medium heat.
- Season the shrimp with salt and pepper. In a large skillet, heat 3 teaspoons olive oil over medium heat.
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- angle knife to cut sections of pineapple out. As you remove sections it will get easier to remove all of the edible section of the pineapple.
- remove the core from the pineapple and discard. You will have more pineapple than you need for this dish, save remainder for later use.
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5/5 (4)Estimated Reading Time 7 minsCategory Gluten FreeTotal Time 1 hr
- Bring 2 cups of water to boil in a large saucepan. In the meantime, wash your rice until the water is clear when you strain it. Once water boils, add coconut milk and a pinch of salt. Add rice and bring heat to medium low. Let everything simmer until the water is nearly boiled out (you should be able to see a tiny bit of liquid at the bottom). Reduce heat to low and cover the saucepan. Continue cooking until all water has evaporated, about 4 to 5 minutes. Turn off heat and let the rice sit.
- Heat 1 1/2 tablespoons of coconut oil on a sauté pan over medium-high heat. When the oil is hot, add shrimp and cook each side for 2 to 3 minutes. The shrimp is done when you no longer see gray spots on the shrimp. Sprinkle some salt and dish the shrimp onto a plate.
- Heat 2 1/2 tablespoons of coconut oil in a deep sauté pan over medium-high heat. When the pan is hot, add the onions and cook for 2 to 3 minutes, until onions are translucent. Add diced carrots and red pepper and a generous pinch of salt. Cook for 2 minutes, stirring constantly. Add corn and peas and cook for another 2 minutes. Pour in the eggs and add most of the green onions, saving some for garnish. Cook eggs for 1 to 2 minutes. Next, add the rice and pineapple. Keep stirring until the eggs are fully cooked. Season rice with soy sauce, sesame oil, and salt. Mix in the cooked shrimp and turn off the heat. Sprinkle remaining green onions and toasted coconut on top of the fried rice and serve.
PINEAPPLE PARADISE RECIPE - MYGOURMETCONNECTION
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4.5/5 (2)Category DrinksCuisine AmericanTotal Time 5 mins
- Add the pineapple juice, vodka, banana liqueur and lemon juice to a cocktail shaker half-filled with ice.
GRILLED SHRIMP PINEAPPLE SKEWERS - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 8Category Dinner, Fast LunchCuisine American, AsianEstimated Reading Time 6 mins
- In a large bowl or a large ziplock bag, mix together the soy sauce, olive oil, butter, garlic, ginger, and lemon juice. Add the shrimp and marinate for at least 5 minutes, and up to 30 minutes.
- When you are ready to grill, remove the shrimp and season with salt and pepper. Skewer shrimp, pineapple, and bell peppers, alternating between the shrimp, pineapple, and bell peppers.
TERIYAKI GRILLED PINEAPPLE SHRIMP SKEWERS (VIDEO) - CURRYTRAIL
From currytrail.in
Ratings 15Calories 295 per servingCategory Appetizer, Grilling
- Marinate the shrimp in the marinade for 10-15 minutes. While shrimp marinates, peel and cut pineapple into cubes.
- Soak bamboo skewer sticks in water for about 30 minutes to avoid burning. If using metal skewers, ignore this step. While the shrimp is marinating fire up your grill.
- Thread in pineapple cubes, marinated shrimps alternatively. Grill the shrimp over direct, medium heat for 5-7 minutes, turning the shrimp halfway through the process.
- Don’t forget to slather some of the deliciousness of Hawaiian teriyaki sauce over the shrimps and pineapple soon as they come out of the grill.
THAI SHRIMP AND PINEAPPLE FRIED RICE - COOK COOK GO
From cookcookgo.com
Category Dinner, Lunch, Main CourseTotal Time 40 mins
- Cut the Pineapple in half lengthwise, leaving the stem leaves intact.Cut slits around perimeter and the main core. Score the inner flesh without cutting through the skin. Use a spoon to scoop out the pineapple. Cut the chunks into smaller chunks. You will need one cup for the recipe.
- In a wok, heat up 3 tbsp of Vegetable Oil on high heat. When it begins to smoke lightly, add in the Eggs and fry until medium. Do not overcook. Transfer to a plate and set aside.
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Ratings 8Estimated Reading Time 5 mins
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- While shrimp cooks, combine crushed pineapple and remaining ingredients in a medium bowl. stir well to combine. The salsa an be made in the food processor if you prefer it to be smoother. The salsa can be made in advance and stored in the fridge.
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