Shrimp and Pineapple Stir-Fry with Coconut Rice

Shrimp and Pineapple Stir-Fry with Coconut Rice
Photo by Scott Phillips


  • Kosher salt
  • 1-1/3 cups jasmine rice
  • 1/3 cup golden rum
  • 1-¼ lb. jumbo shrimp (21 to 25 per lb.), preferably wild, peeled and deveined
  • 4-1/3-inch-thick rounds peeled, cored pineapple, each cut into 8 wedges
  • 2 tsp. cornstarch
  • Freshly ground black pepper
  • + 4 more ingredients
    • ¾ cup canned unsweetened coconut milk
    • 1/3 cup fresh lime juice (from 3 medium limes); more to taste
    • 2 Tbs. vegetable oil
    • 1/3 cup coarsely chopped fresh mint

In a microwave-safe 8- to 10-cup bowl, combine the rice, coconut milk, and 3/4 tsp. salt with 2 cups water. Microwave on high power, uncovered, for 15 minutes. Let stand in the closed microwave until all the water is absorbed, at least 5 and up to 15 minutes. Meanwhile, in a small bowl, whisk th...

View full recipe at Fine Cooking


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