Seared Shrimp and Pineapple with Sticky Coconut Rice

S U P E R simple dinner alert. I mean, alert! I feel like that needed an exclamation point. Either that or something’s in this coffee.

This is 100% one of those barely-do-a-thing meals. Which is kind of the key to life right now. I’m all for cooking from scratch, layered, project recipes, sure. You’re like, not me.

But truthfully, these throw-together dinners make my heart sing. And I know they do the same to you, which is why I have this here internet blog website URL domain!


A few things!::

I say to go big with the shrimp – it’s mainly an aesthetic thing. You can buy any size you want. Popcorn is a-okay, so don’t let me boss you around.

Look at that lime. All those blemishes. I could have turned the lime around, BEV. Maybe I’ll do better in 2021. Don’t hold your breath.

The pineapple, it’s from a can! That way we can save the pineapple juice and use it to flavor the rice. Girl this noggin is on TOUR.

And listen, I forgot to take a photo of the rice. But what it is, is this: rinsed jasmine rice in a rice cooker. Then add the coconut milk, grated garlic, a pinch of salt and the pineapple juice. This rice will be pretty dern sticky. But that’s a good thing. It won’t be separated like basmati rice. Think of it more like a risotto. Creamy, stuck together, bits of browning here and there. Lawd yes.

While the rice is going, sear ya shrimp. Which you’ve just peeled and pat very dry. Season with salt, der.

Then move those pups out and get the pineapple rings in the pan. You could even do this in reverse order. I feel like I seared the shrimp first. Did I?

I’ll get back to you on this.

Get them nice and browned on both sides. That is so much flavor, you have no idea. Except now you do, since I told you.

Never mind.

And that’s IT. Sticky, creamy coconut rice on the bottom, shrimp and pineapple on top. Dunzo.

Be sure and squeeze fresh lime juice over it all to wake it up. And a few cilantro leaves doth a pretty plate maketh.

But you know this.

That rice is phenom. The coconut and pineapple juice infuse the already-sweet jasmine flavor and it’s just other level delish. And remember the garlic? Right right, it adds that delicate aromatic enhancement and UGH. Do this all the time, okay?

Simple to pull together, but vibrant and rich in the face. This will quickly land a prime spot in your weeknight rotation, I just feel it.

Don’t forget the lime!

I already can’t wait for you.

Seared Shrimp and Pineapple with Sticky Coconut Rice
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  • 2 pounds shrimp (big if you can!), peeled, deveined and pat dry (you can get away with 1 pound if the shrimp are smaller)
  • 1 cup jasmine rice, rinsed until the water runs clear
  • 1 cup coconut milk
  • 1 cup pineapple juice (from the can)
  • 1 (20 oz) can pineapple rings
  • 2 cloves garlic, grated or minced
  • 1 lime
  • Coarse salt
  • Fresh cilantro for garnish


  1. In a rice cooker, add the rinsed rice, coconut milk, pineapple juice, grated garlic and a pinch of salt. Cook until creamy and sticky-like. Once cooked, add a little lime juice to wake it up.
  2. In a large pan, heat a Tbs. of extra-virgin olive oil over medium high heat. Add the shrimp in a single layer, and sear on both sides for about a minute. You want some nice browning all over. (If you need to cook in batches, that’s totally fine.) Remove the shrimp from the pan.
  3. To the pan, add a little more oil if needed. Add the pineapple rings and cook on medium until you get browning on both sides. You might have to move the rings around to ensure even browning. This will take about five minutes.
  4. Top the sticky coconut rice with seared pineapple rings and shrimp. Garnish with fresh cilantro leaves and squeeze fresh lime juice over each plate. Don’t forget that! It makes all the difference in the world.
  5. Serve immediately!
  6. Serves four.

Hold me.

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9 Responses to Seared Shrimp and Pineapple with Sticky Coconut Rice

  1. Nancy December 8, 2020 at 9:43 am #
    I can't even with "Girl this noggin is on TOUR". You are so funny! Also, are you using canned coconut milk here or the kind in carton in the refrigerated sect.ion? I'm never sure about this when a recipe calls for coconut milk.
    • Bev Weidner December 8, 2020 at 12:00 pm #
      Ha! Well thank you. :) Yes, canned coconut milk! You'll have a little leftover, so maybe bake with it or put it in your coffee. Enjoy!
  2. Mary Jane December 8, 2020 at 10:16 am #
    I don't like coconut - is there a substitute for the coconut milk?
    • Bev Weidner December 8, 2020 at 11:59 am #
      I say just leave it out! Chicken stock would be a good sub though, if you didn't want to go straight water. The stock will add some nice flavor. Hope you enjoy!
  3. julianne December 8, 2020 at 11:22 am #
    probably a silly question, but without a rice cooker, how would you prepare the rice? can’t wait to try this!
    • Bev Weidner December 8, 2020 at 11:58 am #
      SO, I never cook rice on the stove, but I think if you just put all the ingredients in, cover and simmer on medium low for 20, you should be in good shape! Stir it at the 20-minute mark and see if it's cooked and tender. Then just add five minutes if not. Good luck!
  4. pamela December 8, 2020 at 2:24 pm #
    Ok, I have to ask... is your rice cooker a Zojirushi by chance? I do still prepare our rice on the stove for the kids, but cannot stand it - noticed on a fb post of a friend this Japanese brand was recommended a few times. The dish looks delicious, thank you for sharing!!!
  5. Sabrina December 8, 2020 at 10:02 pm #
    what a fun recipe, nice change of flavors and ingredients for me, great choice, thank you!
  6. Alyssa July 14, 2024 at 9:46 pm #
    This dish is great! So simple and speedy for weeknight. I did add some thai seasoning to my shrimp for a Lil extra kick. I did my rice on the stove top. Combined all ingredients, brought to a boil on high uncovered, then reduce heat to low, cover and simmer for 15 minutes. Then turn off heat and leave lid on for an additional 5 minutes to steam. *chefs kiss* Perfection..

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