Pineapple-Shrimp Spiced with Belizean Hot Sauce and Served Over Coconut Rice
 
Prep time
Total time
 
From beginning to end this meal was delightful; it is fresh, fruity, light, colourful, spicy, exotic and one that will definitely transport your tastebuds to a warm tropical paradise.
Author:
Recipe type: Lunch, Dinner
Cuisine: Tropical, Fusion, Belize
Serves: 2
Ingredients
Rice Ingredients:
  • 300gm or 1.5 cups brown rice*
  • 1 can coconut milk (400 ml)
  • 75ml or 2.5 oz water
  • large pinch of fine sea salt
  • 1 tbsp coconut oil (or oil of choice)
Shrimp Ingredients:
  • 325 gms (11.5 oz) raw shrimp
  • 225gm (7.9 oz) fresh pineapple cut into small bite-size pieces
  • 60 gm (2 oz) white or brown onion, finely chopped
  • 3 cloves garlic , minced
  • 10 gm or 1-2 tbsp freshly chopped ginger (peel before chopping)
  • 3 tbs Belizean habanero hot sauce (or habanero based hot sauce of choice)
  • 1.5 tbsp coconut oil (or oil of choice)
Instructions
  1. Heat 1 tbsp of coconut oil in a pot, once hot add the rice and fry for 3 minutes, stir often. Gently pour in the coconut milk, water and a large pinch of fine sea salt. Mix, and leave uncovered over medium-high heat and bring to a soft boil. Once the rice boils turn the heat down to low and cover. Allow to cook until the rice is soft and the liquid has been absorbed. If all the liquid has evaporated and the rice still is hard add a bit more water until it’s cooked through — only add a little bit at a time so that the rice doesn’t become soggy.
  2. Once the rice is cooked we can begin putting the dish together. Mix the shrimp with 1 tbsp of the hot sauce and set aside. Heat coconut oil in a large frying pan. Once hot add the pineapple and fry until it begins to brown and not much liquid is left, then remove from pan and set aside. Next add a little bit more oil and sauté the onion until soft, then add the add the garlic and ginger and cook for 3 minute. Next add a large splash or another tablespoon of the hot sauce and stir until well combined. Now add the shrimp and allow to cook until firm and have turned pink. Stir now and then to make sure the shrimp are evenly cooked. Do not crowd the shrimp! Add the cooked pineapple back to the pan and stir to well combine. Taste and adjust the salt or hot sauce if desired. Serve the shrimp over the coconut rice and enjoy!
Notes
*Brown rice takes more liquid and time to cook. Additionally if the rice you are using is older it may require additional liquid. It is very important to start the rice with plenty of time before the meal, since brown rice will not cook quickly.
Recipe by Spicie Foodie ™ at https://www.spiciefoodie.com/2014/09/02/pineapple-shrimp-spiced-with-belizean-hot-sauce-and-served-over-coconut-rice/