Pineapple Shrimp With Scallion Rice

pineapple-shrimp
Photo by Maria Robledo
Pineapple Shrimp With Scallion Rice 4.2 6 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 324 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 107 mg
    • Sodium 732 mg
    • Protein 16 g
    • Carbohydrate 48 g
    • Sugar 8.5 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 86 mg

Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.

Ingredients

  1. Check 1 cup long-grain white rice
  2. Check 2 tablespoons vegetable oil
  3. Check 2 large garlic cloves, finely chopped
  4. Check 2 cups cabbage, thinly shredded
  5. Check 3/4 pound medium shrimp, peeled and deveined
  6. Check 1 5.5-ounce can pineapple chunks
  7. Check 1 tablespoon low-sodium soy sauce
  8. Check 3 tablespoons seasoned rice wine (sushi) vinegar
  9. Check 1/2 to 1 teaspoon crushed red pepper
  10. Check 2 scallions, thinly sliced
  11. Check 1/3 cup slivered fresh basil or cilantro leaves

Directions

  1. Place the rice and 1½ cups water in a saucepan and bring to a boil. Stir, reduce heat to low, cover with a tight-fitting lid, and cook 15 minutes.
  2. Remove the pan from heat. Leave covered and allow the rice to continue steaming for 5 to 10 minutes.
  3. Meanwhile, heat the oil in a large skillet or wok over medium-high heat. Add the garlic and cabbage and stir-fry until the cabbage is almost fully cooked.
  4. Add the shrimp and pineapple and stir-fry 1 to 2 minutes longer, until the shrimp turn bright pink. Remove from heat.
  5. Mix together the soy sauce, vinegar, and red pepper and pour over the shrimp.
  6. Stir the scallions and basil into the rice. Top with the shrimp-pineapple mixture and serve.