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Thai Pineapple & Shrimp Stirfry

Marla Hingley
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 1/2 cup cashews
  • 1/2 lb shrimp peeled
  • 2 Tbsp oil divided
  • 1 white onion thinly sliced
  • 1 green onion thinly sliced
  • 2 cloves garlic minced
  • 2 Tbsp GF fish sauce
  • 1 tsp GF chili-garlic sauce or Sriracha
  • 3 cups day-old cooked long grain rice Jasmine or Basmati
  • 1 1/2 cup fresh pineapple diced
  • 1/4 cup soy sauce
  • 1/3 cup fresh cilantro chopped
  • 1 lime cut into wedges (for garnish)

Instructions
 

  • Toast cashews in a dry skillet over med-high heat until lightly golden and fragrant, set aside.
  • Heat 1 Tbsp of oil in a wok or skillet over med-high heat and cook shrimp until pink, about 2 minutes. Remove to plate.
  • Add remaining oil to skillet and cook white onions until lightly browned and tender, stir in green onion and garlic. Add fish and chili sauces, stirring for another 30 seconds. Add the rice, tossing to coat.
  • Add the shrimp, nuts and remaining ingredients, tossing until well combined and pineapple has warmed throughout.

Notes

Day-old rice is key to the light texture in this stir-fry (or when making fried rice). Freshly cooked rice is very moist, sticky, and clumps together (because of its high starch content). But once it has been sufficiently cooled and chilled, that starch dries up leaving each grain separated with a slightly chewy texture. Before cooking, use a fork or wet fingers to break up any clumps in the rice.
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