Thai Pineapple Shrimp Fried Rice
Crispy shrimp, sweet pineapple, and jasmine rice tossed in a savory-tangy sauce in one hot skillet. Ready in 15 minutes and tastes like takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 2 cups cooked jasmine rice, chilled
- ½ lb large shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into 0.5-inch chunks
- 1.5 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp red curry paste
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 2
Add shrimp and cook without stirring for 90 seconds until pink on bottom, then flip and cook 60 more seconds. Remove to a plate.
- 3
Reduce heat to medium-high. Add curry paste and stir for 30 seconds until fragrant.
- 4
Add rice and stir, breaking up clumps, for 2 minutes until lightly toasted.
- 5
Return shrimp to pan with pineapple, fish sauce, and lime juice. Toss for 60 seconds until warm and combined.
- 6
Transfer to bowls and top with cilantro. Serve immediately.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- chef's knife
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