Hawaiian Garlic Shrimp with Coconut Rice & Pineapple

For those of you who follow along via Instagram, you know that for the last few weeks I’ve been cooking through my Half Baked Harvest Cookbook by Tieghan Gerard. I’ve followed along on her Instagram (@halfbakedharvest) for quite a while now, and have grown to love her excellent food styling and photography, but also her simple mountain-living way of life. Seeing her photos and reading about her thoughts and lifestyle are, in a way, relaxing and calming. Not to mention everything she makes literally makes me drool.

I made this meal a few nights ago for dinner after a (very close) poll on Instagram. It was either this or a summer veggie pizza, but this one won! If I’m being honest, I actually expected this one to win, so I was a little surprised at how close the poll actually was! The thought of Hawaiian garlic shrimp is pretty hard to resist, if you ask me!

If you’ve ever been to Hawaii, or even read about Hawaii, I’m sure you’ve heard about the famous shrimp trucks that sit near the coast. They are a popular tourist and foodie destination, and you can read tons about them online. Giovanni’s Shrimp Truck is the most famous and also probably the most authentic, but due to popularity, there are TONS of these shrimp trucks all over the island.

Tony and I went to Hawaii 5 years ago for the first time, and we had a blast seeing the sights and tasting all the food! We went on some amazing hikes that I will never forget (where we actually had to cross rivers, trek through mud, and my husband did it all…with a broken flip-flop!) to get to the beautiful waterfall at the end. So many memories were made during that trip, and I dream of the day I can go back! With the boys being so young, we probably won’t be able to do any trips like this soon, but once they get older, we look forward to traveling with them and showing them what the world has to offer. In the meantime, we can talk about these amazing destinations and reminisce while enjoying a plate of this Hawaiian garlic shrimp!

The shrimp is amazing, but I want to emphasize that for me, the coconut rice and fresh pineapple were what really made this into a whole delicious meal! I’ve never made coconut rice like this before, so I was a little skeptical about how it would turn out, but I should’ve known that Tieghan would never steer me wrong! The coconut rice had the perfect amount of stickiness, and complemented the buttery garlic flavor of the shrimp SO WELL. And then, the pineapple on the side was just the perfect fresh element.

I definitely recommend trying this recipe if you, like me, are missing Hawaii. I know it’s not the same as being able to order a shrimp plate in person from Giovanni’s Shrimp Truck, but for a dinner at home it sure did keep me satisfied.

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Hawaiian Shrimp with Coconut Rice & Pineapple

  • Servings: 3-4
  • Difficulty: easy
  • Print

Ingredients:

For the shrimp:

  • 1 pound tail-on raw shrimp (with or without shell)
  • 1/4 cup olive oil
  • Juice of 1 lemon, plus lemon zest
  • 6 garlic cloves
  • 2 Tbsp chopped fresh parsley, divided
  • 1/4 tsp cayenne pepper
  • Salt and pepper, to taste
  • 6 Tbsp unsalted butter
  • Fresh pineapple, for serving

For the coconut rice:

  • 1 (14-ounce) can coconut milk
  • 1 cup long-grain rice
  • 1/4 cup unsweetened flaked coconut
  • Flaked sea salt

Directions:

In a large Ziploc bag, combine shrimp, olive oil, lemon juice, garlic, 1 Tbsp of parsley, and cayenne pepper. Marinate in fridge for at least 30 minutes, up to 24 hours.

In a medium pot, bring the coconut milk and 1 1/2 cups water to a boil over high heat. Add the rice, shredded coconut, and pinch of sea salt. Stir, then cover and reduce heat to low. Let simmer for 10 minutes, then turn off heat and let rice sit for an additional 20 minutes. Once cooked, remove from heat and fluff rice with fork.

While rice is cooking, heat a large skillet over medium heat. Use a slotted spoon to scoop shrimp and garlic from bag with marinade and add to hot skillet. Season with salt and pepper and cook shrimp until pink, about 2 to 3 minutes per side. Remove shrimp from skillet to a plate and set aside. Add butter to hot skillet and a pinch of salt and pepper. Continue to cook over medium heat until the mixture becomes aromatic and the garlic begins to turn golden-brown. Watch closely, don’t let the garlic burn! Remove skillet from heat and return shrimp to pan. Add the rest of the parsley, lemon zest, and juice.

Scoop rice into serving dish, and top with shrimp. Use a spoon to add extra butter-garlic sauce onto shrimp and rice. Add fresh pineapple and serve.

*Recipe slightly adapted from The Half Baked Harvest Cookbook by Tieghan Gerard

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