Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Shrimp & Pineapple Fried Rice
with Toasted Cashews & Sambal Oelek
20 MIN
2 Servings
From the Test Kitchen
Because of its intense sweetness, pineapple—historically called the “princess of fruits”—is often used to accent savory flavors. Here, we’re celebrating one of its most delicious, classic uses: as a bright component of fried rice. We’re tossing pineapple with plump shrimp, toasted cashews, sambal oelek (an Indonesian chile sauce) and more, giving our fried rice plenty of satisfying flavor and texture. And we’re adding a special touch to the rice itself by infusing it with garlic and lime zest before finishing it with the rest of the ingredients.
Get Cooking-
NutritionPER SERVING
-
Calories650 Cals (est.)
fresh
ingredients
Title
-
10 oz Shrimp
- ½ cup Jasmine Rice
- 1 Carrot
-
4 oz Cubed Pineapple
-
2 cloves Garlic
- 2 Scallions
-
1 Lime
-
2 Tbsps Soy Sauce
-
2 Tbsps Cashews
-
2 tsps Sambal Oelek
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Peel the carrot; thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Small dice the pineapple.
2
Make the garlic-lime rice:
In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; fluff the cooked rice with a fork.
3
Toast the cashews:
While the rice simmers, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
4
Cook the vegetables:
While the rice continues to simmer, in the pan used to toast the cashews, heat 2 teaspoons of oil on medium until hot. Add the carrot and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
5
Add the shrimp & pineapple:
While the vegetables cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and pineapple to the pan of vegetables. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through.
6
Finish & serve your dish:
To the pan of vegetables, shrimp and pineapple, add the garlic-lime rice, soy sauce, toasted cashews, the juice of 2 lime wedges and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Peel and mince the garlic. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Roughly chop the cashews. Peel the carrot; thinly slice into rounds. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Small dice the pineapple.
2
Make the garlic-lime rice:
In a small pot, heat 2 teaspoons of oil on medium-high until hot. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 11 to 13 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and stir in the lime zest; fluff the cooked rice with a fork.
3
Toast the cashews:
While the rice simmers, heat a medium, dry pan (nonstick, if you have one) on medium-high until hot. Add the cashews and toast, stirring frequently, 2 to 3 minutes, or until lightly browned and fragrant. Transfer to a bowl. Wipe out the pan.
4
Cook the vegetables:
While the rice continues to simmer, in the pan used to toast the cashews, heat 2 teaspoons of oil on medium until hot. Add the carrot and cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the white bottoms of the scallions and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
5
Add the shrimp & pineapple:
While the vegetables cook, pat the shrimp dry with paper towels; season with salt and pepper. Add the seasoned shrimp and pineapple to the pan of vegetables. Cook, stirring frequently, 3 to 4 minutes, or until the shrimp are opaque and cooked through.
6
Finish & serve your dish:
To the pan of vegetables, shrimp and pineapple, add the garlic-lime rice, soy sauce, toasted cashews, the juice of 2 lime wedges and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through; season with salt and pepper to taste. Divide between 2 dishes. Garnish with the green tops of the scallions and remaining lime wedges. Enjoy!
Tips from Home Chefs