Garlic Butter Shrimp with Pineapple Cilantro Rice and Snap Peas

Close your eyes and imagine the sound of waves, the warmth of the sun and the irresistible aroma of garlic butter sizzling in a pan. That’s the feeling this dish brings-a taste of the tropics right in your own kitchen. Crispy, golden shrimp are tossed in a rich garlic butter sauce with snap peas and scallions, then served over a bed of fluffy jasmine rice studded with sweet pineapple and fresh cilantro.

This recipe is all about bold flavors and simple techniques. A light batter gives the shrimp a satisfying crunch, while the garlic butter infuses every bite. A squeeze of lime and a sprinkle of crispy garlic take it over the top. Whether you’re craving a quick weeknight dinner or something special to share, this dish delivers a mini vacation on a plate.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

20 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce Sugar Snap PeasView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain the pineapple, reserving the juice in a small bowl. Roughly chop the pineapple.
2. In a small pot, combine the rice, chopped pineapple, reserved pineapple juice, half the garlic powder, 1 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, thinly slice the garlic. Trim the snap peas and remove the strings. Cut the scallions crosswise into 1-inch pieces. Quarter the lime. Roughly chop the cilantro.
4. In a medium bowl, combine the flour, cornstarch, paprika, remaining garlic powder and a pinch of salt and pepper. Rinse the shrimp under cold water and pat dry with paper towels. Add the shrimp to the bowl and toss to coat evenly.
5. Heat a large drizzle of oil and 2 tablespoons butter in a large nonstick pan over medium heat. Once the butter has melted, add the sliced garlic and cook, stirring constantly, until fragrant and lightly browned, 1-2 minutes. Watch carefully so the garlic doesn’t burn. Using a slotted spoon, transfer the garlic to a paper-towel-lined plate. Reserve the pan with the garlic butter.
6. Increase the heat under the pan to medium-high. Once the garlic butter is hot enough that a pinch of the flour mixture sizzles when added, add the coated shrimp and cook, stirring occasionally, until golden and almost cooked through, 2-3 minutes. Add the snap peas and scallions; cook, stirring occasionally, until the vegetables are tender and the shrimp is cooked through, 2-3 minutes more. Stir in the chili sauce and cook, stirring constantly, until everything is coated, about 1 minute.
7. Fluff the rice with a fork; stir in the juice from one lime wedge and as much cilantro as you like. Taste and season with salt if needed. Divide the rice and the garlic butter shrimp and snap peas between bowls, arranging them in separate sections. Sprinkle with the crispy garlic and serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp for this recipe?

Yes, just thaw them completely and pat dry before coating to ensure they get crispy.

Can I substitute the jasmine rice with another type?

Absolutely, any long-grain rice works, but adjust the cooking time and liquid according to package instructions.

What can I use instead of snap peas?

Green beans or snow peas are great substitutes; just adjust the cooking time as needed.