Shrimp with pineapple sauce and cilantro lime rice. Yes, it is as good as it sounds.
Yesterday while I was at the supermarket I picked some peeled and cleaned shrimp and wanted to do something different than usual with them. I noticed a line of sauces by a company named Ricante. Although, I had not ever tried their products before the combination of pineapple, habanero pepper, lime, and other ingredients definitely sounded like something I would really enjoy. I also did not want to spend a lot of time cooking so having a ready sauce on-hand was a huge help!
This sauce is a bit on the spicy side due to the habanero but I like spicy food and eat it often so I did not find it to be too spicy.
Pineapple, cilantro, and lime
Once I had my main protein and a tropical pineapple sauce I knew I wanted to keep the theme going by adding cilantro lime rice. I cooked the rice myself instead of buying it from the restaurant that has made it famous. No shade against Chipotle because their rice is delicious but making your own version at home is quite easy.
Now that I have covered basics and the backstory let’s get to the recipe! Shrimp with pineapple sauce and cilantro lime rice…
Shrimp w/ Pineapple Sauce & Cilantro Lime Rice
- 1/2 lb Medium shrimp Peeled and deveined
- 1 bottle Ricante Tropical Pineapple Habanero Sauce
- 2 tbsp Avocado oil Avocado, coconut, or olive oil
- 1/2 Red bell pepper Diced
- 1/2 Yellow bell pepper Diced
- 1 Small shallot (or 1/2 a medium shallot) Chopped
- 1 clove Garlic Chopped
- 1 1/2 tsp Salt
- 1 cup Jasmine rice
- 1 tsp Avocado oil Avocado, coconut, or olive oil
- 1/4 cup Shrimp or chicken broth Optional
- 1 Bay leaf
- 2 tbsp Cilantro Chopped
- 1/2 Lime Juiced
- 1/4 Lemon Juiced
- Measure out 1 cup of rice and cook according to the package instructions with the addition of a bay leaf.
- Peel and devein the shrimp if you did not purchase shrimp which has already been cleaned. Season with 1 tsp of salt and toss to distribute evenly.
- Chop the shallot, garlic clove, and both bell peppers.
- Heat large saute or frying pan with 2 tbsp avocado oil over medium heat.
- Add the bell peppers, shallot, and garlic. Do not let the garlic brown. Lower the heat if you see the garlic beginning to color. Let it cook for approximately 5 minutes while stirring.
- Add shrimp. Cook until the shrimp has turned pink and opaque on both sides. This should take about 2-3 minutes on each side.
- Add the Ricante Pineapple Everything Sauce and the shrimp or chicken broth and stir to evenly coat the shrimp.
- Once coated, remove from the burner.
- Once the rice has finished cooking remove and discard the bay leaf. Add 1 tsp of avocado oil, 1/2 teaspoon of salt, cilantro, lime, and lemon juices. Stir to combine.
- Plate by spooning a portion of the shrimp over a portion of the cilantro lime rice. Spoon over as much or as little pineapple sauce as you desire.
-If you cannot find Ricante Tropical Pineapple Habanero Sauce at your local supermarket there are many other sauces you can try such as Bravado Spice. In a pinch, I have in the past made a sauce using pineapple or mango salsa by adding blending half of it in my food processor or Vitamix with a bit of broth and adding it back in with the chunky salsa.
-Coconut oil has a coconut flavor so if you would prefer a flavorless oil for this dish I would advise you to use avocado oil.
-I added broth to the Ricante sauce because I wanted to thin it out a bit but you can omit the broth and use the sauce as is.
This is an easy weeknight dish to which a vegetable or side salad can easily be added. If you are looking for a dessert to follow this dinner, check out my recipe for Peach and Blackberry Crisp.
Happy cooking, happy eating! 😊