Summer is coming, Any idea for summer dish? Pineapple is one of our favorite summer fruits, it’s also a great perfect match with our Jasberry rice Coconut. Try this Summer shrimp recipe or replace it with tofu for vegan option. This dish will keep you energized all day long.
Vegan and gluten-free
Time: 30 minutes
Ingredients for 2 servings
- 1 Pack Ready-to-eat Jasberry rice Coconut
- 300g shrimp(option for vegan : use vegan meat)
- 1 cup fresh pineapple chunks
- 1 tbsp gluten-free soy sauce
- 1 tbsp pineapple juice
- 1 lime, juice
- 1 tsp coconut sugar
- 1 tsp ketchup
- 1 tbsp shallot, chopped
- 1/4 cloves garlic, chopped
- 1 tsp grated ginger
- 1/2 tsp red pepper flakes
- 1/2 tbsp extra virgin olive oil
- 1/4 cup cilantro, chopped
- avocado, sliced
1.Mix together the soy sauce, pineapple juice, lime juice, coconut sugar, ketchup, shallots, garlic, ginger, and a red pepper flakes. Pour 1/3 of the sauce over the shrimp and let it sit for 10 minutes.
2.Heat the oil in a large skillet over medium-high heat. Add shrimp, cook until shrimps turn a bit orange. Reduce the heat to medium and Add Pineapple chunks then pour in the remaining soy sauce mix. Cook until the sauce begins to caramelize, turn off the heat and stir in the cilantro.
3.Heat 1 Pack of Ready-to-eat Jasberry rice Coconut based on instruction.
4.Serve over the RTE Jasberry rice Coconut. Garnish with cilantro, avocado sliced and a piece lime. Enjoy!