Get ready to dive into a taste of the tropics with this Savory Coconut Shrimp Fried Rice. It's a quick escape from ordinary weeknight dinners, combining the creaminess of coconut with the zest of fresh lime. Perfect any time you crave something vibrant and satisfying.
Coconut oil is the base that gives this dish its tropical flair. The shrimp adds protein and a touch of sweetness, while the jasmine rice provides a fragrant, fluffy base. Coconut milk brings creaminess, enhancing the coconut flavor without overpowering the dish. The diced pineapple offers a sweet counterpoint to the savory elements. Green onions and cilantro add fresh, herbal notes, while the red bell pepper contributes a sweet crunch. Eggs enrich the fried rice, making it heartier, and the combination of soy sauce and fish sauce provides umami depth. Ginger and garlic contribute warmth and fragrance, while a squeeze of lime brightens everything up. A little salt and pepper perfects the seasoning.
This dish pairs wonderfully with a crisp, light salad on the side to balance the richness. A simple cucumber salad with a tangy dressing or a green papaya salad can complement the tropical flavors nicely. If you’re feeling indulgent, serve with a chilled glass of white wine or a refreshing coconut water cocktail.
Start by heating 1 tablespoon of coconut oil in a large pan over medium heat. Once the oil is shimmering, add the shrimp. Cook them until they're pink and opaque, which should take about 2-3 minutes on each side. This ensures they’re perfectly juicy. Remove the shrimp from the pan and set them aside for later.
In the same pan, add the remaining tablespoon of coconut oil. Toss in the diced red bell pepper, minced garlic, and grated ginger. Sauté them gently for about 3-4 minutes, until the bell pepper becomes soft and the aromatic scents of garlic and ginger fill your kitchen.
Push the veggies to one side of the pan, making a little space for the eggs. Pour in the beaten eggs, scrambling them until they're fully cooked. Once done, mix them with the sautéed vegetables, combining everything well.
Add the cooked jasmine rice, coconut milk, soy sauce, and fish sauce into the pan. Stir everything together until the rice is well-coated and all ingredients are evenly distributed. It’s important to keep the mixture moving so nothing sticks.
Now, return the cooked shrimp to the pan, along with the diced pineapple and chopped green onions. Stir and cook the mixture for another 3-4 minutes, just until everything is heated through and the flavors meld together beautifully.
Once done, remove the pan from the heat. Stir in the fresh cilantro, then season with salt and pepper to taste. Serve immediately with lime wedges on the side, allowing everyone to add a burst of citrus as they like.
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