Hawaiian Garlic Shrimp with Sweet Pineapple and Coconut Rice Recipe

Introduction

Hawaiian Garlic Shrimp with a Sweet Twist is a flavorful dish that combines juicy shrimp with aromatic garlic butter and a touch of tropical pineapple. Served over creamy coconut jasmine rice, it’s a meal that’s both comforting and exciting for your taste buds.

Ingredients

• 1 pound Shrimp, thawed (Use fresh large shrimp or Sizzlefish Colossal Shrimp)
• 1 head Minced Fresh Garlic (About 1 medium head; garlic powder can substitute with 1 tsp per clove)
• 1/2 cup All-purpose Flour (Omit for gluten-free options)
• 1 teaspoon Paprika (Smoked paprika for a deeper taste)
• 1/4 teaspoon Cayenne Pepper (Optional, adjust to taste)
• 1 teaspoon Kosher Salt (Sea salt as an alternative)
• 1/2 teaspoon Freshly Ground Black Pepper (White pepper for variety)
• 1/2 cup Unsalted Butter (Margarine can be used but flavor varies)
• 1 tablespoon Olive Oil (Any cooking oil works)
• 2 tablespoons Fresh Lemon Juice (Lime juice works well as a substitute)
• 2 tablespoons Minced Fresh Parsley (Cilantro can be used for a different flavor)
• 1 cup Sliced Pineapple (Adds sweetness and tropical flair)
• 1 cup Jasmine Rice (Brown rice or basmati are good alternatives)
• 1 cup Unsweetened Coconut Milk (Full-fat milk can be used as an alternative)
• 1 cup Water (Adjust based on rice type)
• 1 teaspoon Sea Salt (Regular salt is fine)

Instructions

1. Step 1: Prepare the coconut rice by rinsing the jasmine rice under cold water until clear, then drain. In a pot, combine the rice, coconut milk, water, and sea salt. Bring to a boil, cover, reduce heat, and simmer for 20-25 minutes until the liquid is absorbed and the rice is tender.
2. Step 2: Pat the thawed shrimp dry. In a bowl, mix the flour, paprika, cayenne pepper, kosher salt, and black pepper. Coat the shrimp evenly with the flour mixture and set aside.
3. Step 3: Melt the butter in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden. Transfer the garlic butter to a bowl to keep warm.
4. Step 4: Add olive oil to the same skillet and heat until shimmering. Arrange the coated shrimp in a single layer and cook for 2-3 minutes on each side until crispy and pink.
5. Step 5: Return the cooked shrimp to the skillet. Pour the garlic butter over them and add the lemon juice. Toss gently to coat all the shrimp evenly.
6. Step 6: To serve, spoon the coconut rice onto plates. Top with the garlic shrimp and garnish with minced parsley and sliced pineapple.

Tips & Variations

• For a gluten-free option, simply omit the flour or use a gluten-free flour alternative to coat the shrimp.
• Substitute cilantro for parsley to add a fresh, herbal twist to the dish.
• Smoked paprika enhances the dish with a subtle depth, but regular paprika works well too.
• Add more cayenne pepper if you prefer a spicier kick, or leave it out for a milder flavor.
• Use fresh pineapple chunks rather than canned for a brighter, juicier taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the shrimp tender, or warm in the microwave with a splash of water or coconut milk to maintain moisture. Coconut rice can also be reheated with a bit of added liquid to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to thaw the shrimp completely and pat them dry before cooking to ensure they brown properly and the coating sticks well.

What can I substitute for jasmine rice?

You can use brown rice or basmati rice as alternatives. Keep in mind that cooking times and water ratios may vary slightly, so adjust accordingly.

Hawaiian Garlic Shrimp with Sweet Pineapple and Coconut Rice Recipe

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★★★★★

4.6 from 136 reviews

• Author: Julian
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Hawaiian Garlic Shrimp recipe delivers a perfect balance of savory garlic butter and sweet tropical pineapple flavors, served over creamy coconut jasmine rice. Ready in just 30 minutes, it’s a delightful and easy dish that combines tender shrimp with a luscious garlic butter sauce and fragrant coconut rice for a taste of the islands in your own kitchen.

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Ingredients

Scale 1x2x3x

Shrimp and Seasoning

• 1 pound Shrimp, thawed (Use Sizzlefish Colossal Shrimp or fresh large shrimp)
• 1/2 cup All-purpose Flour (Omit for gluten-free options)
• 1 teaspoon Paprika (Smoked paprika for a deeper taste)
• 1/4 teaspoon Cayenne Pepper (Optional, adjust to taste)
• 1 teaspoon Kosher Salt (Sea salt is a good alternative)
• 1/2 teaspoon Freshly Ground Black Pepper (Switch to white pepper for variety)

Garlic Butter Sauce

• 1 head Minced Fresh Garlic (About 1 medium head; garlic powder can substitute 1 tsp per clove)
• 1/2 cup Unsalted Butter (Can use margarine but flavor will differ)
• 1 tablespoon Olive Oil (Any cooking oil works)
• 2 tablespoons Fresh Lemon Juice (Lime juice is an excellent substitute)
• 2 tablespoons Minced Fresh Parsley (Cilantro can be used for a different vibe)

Coconut Rice

• 1 cup Jasmine Rice (Brown rice or basmati can be used)
• 1 cup Unsweetened Coconut Milk (Full-fat milk can be an alternative)
• 1 cup Water (Adjust quantity based on rice type)
• 1 teaspoon Sea Salt (Regular salt is fine)

Garnish

• 1 cup Sliced Pineapple (Adds sweetness and tropical flair)

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Instructions

1. Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. Drain well. In a medium pot, combine the rinsed rice, coconut milk, water, and sea salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 20 to 25 minutes or until the liquid is fully absorbed and the rice is tender. Remove from heat and let it rest covered for 5 minutes.
2. Prep the Shrimp: Pat the thawed shrimp dry thoroughly with paper towels to ensure a crisp coating. In a medium bowl, mix the flour, paprika, cayenne pepper, kosher salt, and freshly ground black pepper. Toss the shrimp in this seasoned flour mixture to coat them evenly. Set aside.
3. Make Garlic Butter: In a large skillet over medium heat, melt the unsalted butter. Add the minced fresh garlic and sauté for 1 to 2 minutes until the garlic is fragrant and turns golden, making sure not to burn it. Once done, transfer the garlic butter to a heatproof bowl to keep warm.
4. Cook the Shrimp: To the same skillet, add the olive oil and heat it over medium-high until shimmering. Place the coated shrimp in a single layer in the skillet. Cook the shrimp for 2 to 3 minutes on each side until they turn crispy on the outside and pink and opaque inside. Do not overcrowd the pan; cook in batches if necessary.
5. Combine and Serve: Return the cooked shrimp to the skillet if kept separate. Pour the garlic butter over the shrimp, add the fresh lemon juice, and toss gently to coat the shrimp evenly with the sauce and lemon flavor.
6. Plate the Dish: Spoon the warm coconut rice onto serving plates. Top the rice with the garlic butter shrimp mixture. Garnish with minced fresh parsley and place slices of pineapple alongside or atop the shrimp for a tropical sweetness contrast. Serve immediately to enjoy the contrasting flavors and textures.

Notes

• For gluten-free option, omit the flour in the shrimp coating or substitute with a gluten-free flour blend.
• Use fresh garlic for best flavor, but garlic powder can be used as a substitute at 1 teaspoon per clove of garlic.
• Adjust cayenne pepper quantity to desired heat level or omit for a milder dish.
• Brown rice or basmati rice can be substituted for jasmine rice; adjust cooking times and liquid accordingly.
• Fresh pineapple enhances the dish’s tropical vibe but canned pineapple in juice can be used if fresh is unavailable.
• For a dairy-free alternative, replace butter with a vegan butter substitute or additional olive oil.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Hawaiian

Keywords: Hawaiian garlic shrimp, garlic butter shrimp, coconut rice, tropical shrimp recipe, easy shrimp, pineapple shrimp, seafood dinner, sweet and savory shrimp