Malaysian shrimp with pineapple, onion, garlic, scallions, coconut milk and bold spices — a fantastic less-than-30-minute recipe for busy nights.
Here’s a quick blog post for a quick weeknight meal…
This is a 30 minute meal if you don’t have to peel and devein your shrimp. Since I only buy North Carolina shrimp in the shell, I always have some prep to do. But I don’t mind peeling shrimp when I have the time. I listen to something on the TV or computer, sip a little wine and work away.
Fresh or canned pineapple? Use whatever works for your pocketbook. Fresh pineapples were pricey at my supermarket, but I found half-priced containers of peeled and cored pineapple in one of their coolers, so I opted for fresh, easy and cheap.
I found this recipe on Monica Bhide’s blog. It’s from Robyn Webb’s The Diabetes Comfort Food Cookbook. Strangely, that’s the second reference I’ve made to diabetes in two blog posts this week. No, I don’t have diabetes, but I sure as hell don’t want to get it, so I’m paying more attention to what I’m cooking these days. However, I will surely post something within weeks that’s full of fat and salt, don’t judge!
I served the shrimp over rice with Thai-Style Green Beans and Asian Broccoli Slaw with Sriracha. An excellent meal!
Malaysian Shrimp with Pineapple
You’ll need a heavy large skillet with lid and a small bowl.
- 2 teaspoons canola oil
- 1 onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons soy sauce
- 1 tablespoon light brown sugar
- 1/3 cup light coconut milk
- 1 pound medium, peeled and deveined shrimp (or sea scallops) – buy American only, don’t support Asian slave labor!
- 2 cups fresh pineapple chunks
- 2 scallions, thinly sliced
Heat the oil in a skillet over medium-high heat. Add the onions and garlic and stir fry for 5 minutes until the onions begin to soften. Add the cumin, turmeric, coriander and red pepper flakes. Stir fry for 2 minutes.
Combine the soy sauce, brown sugar and coconut milk in a small bowl. Add to the pan. Lower the heat, cover and simmer for 5 minutes.
Add the shrimp to the pan and simmer gently, uncovered, for 3-4 minutes until the shrimp are almost cooked through. Add the pineapple and scallions and cook for 1 minute.
Original recipe: Malaysian Shrimp with Pineapple
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