Shrimp with Garlic and Pineapple

Shrimp and garlic are always good together and easy to prepare too. Most of the garlic shrimp recipes use some butter and white wine. Depending on the taste of each cook, the recipe can be changed a little to suit someone’s taste. I like the Hawaiian garlic shrimp because of the pineapple and cooked rice served with it. It tastes more like an Asian meal. I left the flour and white wine out of today’s recipe because I do not have all ingredients with me. However, this dish comes out well and is low-fat because I use coconut oil instead of butter.

Ingredients:

10 shrimp. shelled and deveined

1 cup pineapple, cubed

6 garlic cloves, minced

1 tbs lemon juice

1 tsp honey

1 tsp sriracha hot chili sauce

1 tsp salt

1/4 tsp black pepper

2 tbs coconut oil

Chopped green onions and cilantro

Directions:

Combine lemon juice, honey, and sriracha hot chili sauce and set aside.

Heat cast iron skillet and add coconut oil. Lay shrimp in a single layer and grill on both sides. Sprinkle with salt and pepper.

 Add pineapple. Cook pineapple for a couple of minutes (I add pineapple when I flip shrimp on the other side).

Stir in minced garlic. Toss well.

Pour the lemon-honey mixture (adjust the seasoning at this point with more salt).

Sprinkle with chopped green onions and cilantro.

Serve with hot cooked rice.