Tiki Shrimp

September 28, 2019

     Sometimes I have neglected the more Polynesian flavors, so I decided to do a dish that has both Polynesian and Caribbean influences.  This is a simple dish that is best served over white rice.  As many of my dishes do, this has the play between heat and sweet as a major component.  You can always increase the heat by not removing all of the pepper seeds or by substituting hotter peppers with more capsaicin.




1 pound of large (16-20 count shrimp)

1 1/2 cups of pineapple, diced

6 small sweet peppers, sliced

3 jalapenos, seeded and sliced

1/2 cup of chopped green onion

2 cloves of garlic, minced

2 tablespoons of shredded, unsweetened coconut

3 tablespoons of coconut oil



In a skillet or wok, heat the coconut oil over medium heat.  Add the garlic, jalapeno and sweet peppers.  Reduce the heat and sweat the mixture for 2 to 3 minutes, until soft, but not browned.  Return the heat to medium.  Add the coconut and shrimp.  Saute for 3 minutes or until the shrimp are beginning to turn pink.  Add the pineapple and green onion.  Cook for another 1 to 2 minutes.  Serve over rice or as a stand alone dish.  Serves 2 to 4 people.







Tags: Raspberry Puff Pastry

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