No Sugar Added Pineapple Shrimp & Rice
Ingredients
- 1 cup uncooked jasmine rice
- spray avocado oil
- 1 1/2 lb jumbo shrimp, peeled and deveined and cut into chunks
- 1 1/2 large bell pepper, chopped
- Note: I used 3 different types of bell peppers to keep it colorful BUT that may not always be budget friendly so do what works
- Sauce
- 15oz can crushed or diced pineapple, reserve all liquid
- juice from 1 orange
- 2 tablespoons ketchup
- 1 tablespoon fresh ginger (or more/less to taste)
- 2 tablespoons low sodium tamari or soy sauce (or more/less to taste)
- 1 1/2 tablespoons arrowroot + 1 tablespoon water
- Garnish
- cilantro
- sesame seeds
- lime
Steps
Step 1
Cook rice according to the instructions given and set aside.
Step 2
Pour all of the liquid from the canned pineapple into a mixing bowl or cup and reserve the pineapple flesh. Add the remaining items for the sauce to the bowl/cup. Whisk together and season to taste with tamari and ketchup. If you would like it sweeter, simply add 1 tablespoon of coconut sugar (or brown sugar or agave) until you reach your desired level. Set aside.
Step 3
Set a large skillet on medium high heat, and once hot spray with oil and add the shrimp. Add a pinch of sea salt & pepper as it cooks and sear for 2 – 3 minutes until almost all of the shrimp is cooked through.
then add the bell peppers and stir together for an additional 2 minutes. The shrimp should now be cooked through.
Step 4
Reduce the heat to medium, and if necessary, remove it from the heat to cool down a bit before adding the sauce. Then pour in the sauce, there should be a gentle simmer.
Then, pour in the arrowroot flour and stir immediately and continuously so it does not get slimy or clump together. Remove the skillet from the heat and get ready to serve.
Step 5
I like to keep the shrimp separate from the rice BUT if you are making this for a bunch of hungry kiddos (or adults) who tend to scoop out all the shrimp first, then I definitely see NO problem with adding the rice and then serving everything together.
Garnish and enjoy! If you are making this for meal prep, it should store comfortably in the fridge for 3 – 4 days, so consider freezing any food you will not eat in 36 hours so you can always eat fresh meals.
