Island's Pineapple Shrimp
My absolute favorite shrimp recipe. I recommend it to everyone that loves pineapple and shrimp and is in the mood for sweet food. This is a recipe I adjusted after my own taste.
My absolute favorite shrimp recipe. I recommend it to everyone that loves pineapple and shrimp and is in the mood for sweet food. This is a recipe I adjusted after my own taste.
- 1 tablespoon all purpose flour
- 1 pound medium shrimp deveined, tale on
- 1 can pineapple medium can, cuts or slices
- 1/2 small green pepper chopped, no seeds
- 1/2 small yellow onion slices
- 1 garlic cloves diced
- 2 tablespoons extra virgin olive oil light flavor
- 1/2 pack coconut milk powder my fav brand is grace
- 2 tablespoons light brown sugar
- 1 tablespoon chicken bouillon
- 1 pinch ground black pepper
- Carbohydrate 20.3936319654969 g
- Cholesterol 86.2275503 mg
- Fat 2.79318204365441 g
- Fiber 1.77414826061898 g
- Protein 12.415915558333 g
- Saturated Fat 0.444729064809244 g
- Serving Size 1 1 Serving (186g)
- Sodium 162.879503844958 mg
- Sugar 18.6194837048779 g
- Trans Fat 0.391139673680672 g
- Calories 152 calories
Step-by-step
- In a non-stick pan, medium fire, add olive oil, garlic, onion and green pepper. Stir 5 minutes.
- Add entire pineapple can, brown sugar and consume de pollo (chicken bouillon).
- Add 1/2 cup water and 1 pinch black pepper. Stir gently for 2-3 minutes.
- Add shrimps, cover and High flame and cover for 3 minutes.
- Combine half pack coconut powder with 1 TBS flower and 2 TBS water. Add this combination on top of shrimps. Leave on fire for 2 more minutes.
- Serve on top of white rice or coconut rice. (see my recipe for this).
- Enjoy the island taste :-)
The ingredient quantities on the page reveal nothing about how rapidly shrimp transitions from translucent to rubbery under direct heat. While raw shellfish requires mere minutes to denature its proteins, tropical fruit and aromatics demand a completely different thermal timeline to soften adequately without breaking down into mush.
Sequencing Heat and Moisture
Start the foundational aromatics over medium heat for five full minutes. This duration allows the diced garlic and sliced onions to sweat and lose their sharp sulfurous bite without scorching in the olive oil. Once the pineapple, brown sugar, and chicken bouillon enter the pan alongside a half cup of water, simmer the mixture gently for two to three minutes to dissolve the sugars and infuse the liquid. Only when the liquid stabilizes should the shrimp go into the pan, covered tightly over high flame for precisely three minutes. Introducing a slurry of coconut powder, flour, and water during the final two minutes thickens the pan juices into a glossy coating that clings evenly to the seafood.
- If the pan appears dry before the shrimp finishes cooking, add water one tablespoon at a time to prevent scorching.
- Stir the flour and coconut powder slurry thoroughly with cool water before adding it to avoid lump formation.
- Keep the heat source steady under the non-stick pan to ensure the thickening agent activates fully within the two-minute window.
