I get very emotional about this recipe, because it’s something I’ve been making for years and years. Back in the day when I barely knew how to cook fried rice, let alone something elaborate like shrimp, I knew I had to learn feeding myself at some point. At first I started off just cooking the rice and then making a stir-fry with a bag of frozen Asian vegetables and soy sauce. But soon I got better at cooking, more creative and more daring. And thus pineapple shrimp fried rice was born!
What You Need to Make This 30 Minute Pineapple Shrimp Fried Rice Recipe
A very large skilletAnd by “very large” I mean huge. This is a high-volume recipe to begin with (the ingredients will cook down a bit), and you will just end up frustrated and with a big mess in the kitchen if your skillet is too small. I’ve made this mistake many times before, and I ended up getting mad at myself every time. For this recipe I actually used my large and deep Le Creuset sauté pan (you can find it on my list of kitchen essentials here) and then transferred the dish to my smaller skillet to photograph, because I liked the look of it better.
A good knifeYou will be chopping quite a few things for this homemade shrimp fried rice: a few peppers, pineapple and scallions. Especially when I’m in a rush I appreciate a large, sharp knife (my favourite one is available on Amazon!*), because it will do a mush speedier job than a small, dull one.
★ IngredientsI try to keep all my dinner recipes budget-, pantry- and normal-grocery-store friendly. This means that I usually don’t buy and use many specialty ingredients. This easy shrimp fried rice recipe for example uses standard long-grain rice you probably have in your pantry already. Many recipes call for a specialty rice variety, but I find that the standard one does the job just as well. Plus it’s way more versatile! For the fresh ingredients you’re free to use fresh or frozen shrimp, just make sure to thaw first if you choose to use frozen. The pineapple can either be fresh or canned, I like either. Peas I always keep in my freezer, because Em loves them and because they make a good and quick addition to loads of recipes!
Things to Watch Out For When Making This Pineapple Shrimp Fried Rice
★ Paying attention to cooking temperaturesThis is one thing that lead to many not-so-sucesful stir fried rice experiences for me. The key with this particular recipe for shrimp fired rice is to get the skillet really, really hot for frying the shrimp, pineapple and veggies. Otherwise you will have lots of water coming out and everything will cook into a mush instead of fry. Once you get to toasting the curry powder and frying the rice, you want your skillet to be medium hot, else the spices will burn and the rice will awkwardly pop in your pan!
★ Prepping everything beforehandIf you don’t have cooked rice on hand, do make sure to prep all the other ingredients before heating your pan. It’s incredibly stressful to pay attention to your shrimp not burning while also trying to chop up peppers and a pineapple at the same time. In the beginning it seems like it will take more time, but trust me. It won’t. And it’s not worth it to lose your mind over pineapple 😉
Here’s the Printable 30 Minute Pineapple Shrimp Fried Rice Recipe:
30 Minute Pineapple Shrimp Fried Rice
- 1 1/2 cups long grain rice 300g, or about 4 cups cooked rice
- 3 tablespoons oil
- 2 cloves garlic peeled and crushed
- 1 pound shrimp fresh or defrosted from frozen, 450g
- 3 large red peppers chopped
- 1 pound fresh or canned pineapple cubed, 450g
- 1 1/2 cups frozen peas 225g, no need to defrost
- 3 teaspoons mild curry powder
- 3 limes
- salt & pepper to taste
- If you're staring with uncooked rice, prepare it according to what the instructions on the package say. Once it's cooked, drain it well and rinse it under cold water for a few minutes.
- While the rice is cooking, prepare all your vegetables. Once everything is cut, heat a very large skillet over high heat. Add one tablespoon of oil and fry the garlic and the shrimp until it's starting to brown, about 4-5 minutes. Add the peppers, pineapple and peas and continue frying, stirring often, until the peas are heated through and the pepper pieces are cooked. Remove everything from the pan and wipe it clean.
- Set the pan back over medium heat and add the remaining 2 tablespoons oil. Sprinkle in the curry powder and post it until you can start to smell it. Add the drained rice to the pan and stir-fry it for 4-5 minutes. Add the shrimp mixture back into the pan, increase the heat to high and heat everything through. Once the pan is sizzling hot, squeeze the juice of 2 limes over the pan. Toss, check for seasoning, and serve immediately with the remaining lime.
Nutrition (this is an estimate)
30 Minute Thursday
Me and some of my favorite food blogger friends are all sharing an easy 30 minute dinner every first Thursday of the month. You can get 10 MORE incredibly delicious, fast and family-pleasing recipes by clicking the links below: ★ Teriyaki Chicken Stir-fry from Bake.Eat.Repeat. ★ 30-Minute Three Bean Chipotle Quinoa Chili from Flavor the Moments ★ Walnut-Crusted Chicken and Roasted Vegetable Salad from Floating Kitchen ★ Cashew Chicken Lettuce Wraps with Orange-Ginger Sauce from Kristine’s Kitchen ★ Skinny Beef and Broccoli from Life Made Sweeter ★ 30 Minute Chicken Stew from The Recipe Rebel ★ BBQ Chicken Quesadilla from Pumpkin ‘N Spice ★ 30 Minute Black Bean Soup with Pico De Gallo from She Likes Food ★ 30-Minute Chicken Basil Pesto Pasta Skillet from Whole and Heavenly Oven
I first published this recipe on Savory Nothings on 07/01/2014 (my first recipe post!). I updated the recipe, the photos and the text on 01/07/2016. * I make a commission for purchases made through these links.