With Jasmine Rice and Broccoli Slaw
You can put this delicious meal together in no time - perfect for a busy weeknight (or a lazy weekend!).
Apricot Pineapple Shrimp with Jasmine Rice and Broccoli Slaw
1 lb raw shrimp (peeled)
1 pack of broccoli slaw
2 tbsp mayo
1 tbsp olive oil
juice from half a lime
1 cup jasmine rice
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp dry parsley
salt and pepper to taste
For the shrimp sauce
1/2 can of pineapple chunks
2 tbsp apricot jam
1 tsp siracha
1 tbsp soy sauce
Mix the broccoli slaw, mayo, olive oil and lime juice in a bowl. Season with salt and pepper to taste. Set aside and let stand for at least 10 min.
Chop up the scallions separating the white from the green parts.
In a medium pot heat up a splash of olive oil. Sauté the white scallion parts for 30 sec. Add the rice and a large pinch of salt. Add 1 1/4 cup of water, bring to boil, cover, reduce the heat and cook for 10-15 min or until the water is fully absorbed. Remove from the burner and fluff with a fork.
Season the shrimp with the onion, garlic, paprika and dry parsley (or any seasoning you like with your shrimp). Add salt and pepper to taste.
Open the can of pineapple and separate the fruits from the juice.
In a bowl combine half a can of pineapple chunks, the apricot jam, siracha and soy sauce.
In a large frying pan heat up a splash of olive oil. Add the shrimp and cook stirring frequently until cooked through (pink on all sides). Add the pineapple-apricot mixture and cook stirring frequently, until the sauce thickens. If too thick, add a splash of the separated pineapple juice.
Plate your dish with the jasmine rice and broccoli slaw. Add the shrimp on top. Sprinkle with the green parts of the scallion.