Sweet Saturday #8: Sweet Shrimp Stir-Fry with Rice

Let me tell you. It has been a long week. I almost didn't post today, but then figured I really want to get consistent again with my little blog here, at least for as long as I can, so I shook my lazies out and got back on the iMac...

Today's post is sweet in a surprising way. Remember those shrimp kabobs I made for Memorial Day weekend? Well, I marinated a lot of those shrimp, and cut up more than enough peppers and onions (all the pineapple got used though), so I had a bunch of it sitting in my fridge days after the BBQ. I had to use those shrimp before they went bad, so I came up with a stir-fry version of those kabobs, sans-skewers. They came out extra sweet because the shrimp had been sitting in lime juice and Corona for about 5 days, to the point where they almost didn't even taste like shrimp anymore! I was mostly impressed that they hadn't gone bad by then! I hope you like this version too :)

Sweet Shrimp Stir-Fry with Rice
(serves 4-6)

Ingredients:

1/2 lb cleaned and de-veined large shrimp
1 cup chopped onion
1 cup chopped red and green bell pepper
1 cup chopped pineapple (optional)
3 cloves garlic, minced
1 chive, diced
1-2 tbsp chopped cilantro
2 cups rice, white or brown
1 tsp garlic powder
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1 tbsp coconut oil

Marinade:

1/2 bottle of pale lager (I used Corona)
Juice of 1-2 limes
1 tsp chili powder
1 tsp sea slat, course but small

Place the shrimp in large Ziploc bag or lidded container and shake up with the marinade mix. Allow to marinade over night or longer (I went for 5 days!). When they're ready, take out of the fridge and heat the olive oil in a large pot for about 1 minute, then add the rice. Saute stirring constantly for about another minute, then add 3 1/2 cups of water and the garlic powder, salt and pepper. Bring to a boil and cook over low heat for about 11 minute or until done.

Meanwhile, it's time to stir-fry. Add the coconut oil to a frying pan and heat over medium-low heat until melted. Add the garlic, onion, peppers and pineapple if using, and cook stirring for about 2 minutes. Then add the shrimp and cook over medium heat stirring occasionally until the shrimp is cooked and no longer translucent. Add extra lime if desired.

Serve the shrimp and vegetables over the rice topped with the chive and cilantro. 

This dish did not go over well with Lily, I must admit, but Paul and I enjoyed it. You can serve this to older kids who like shrimp (3 and up is safe) or add some chicken or tofu if that is more appealing to them. Lily had the rice and veggies with chicken fingers the night we had this :)

P.S. The kabob version is featured on Simple Living today! Whoo-hoo!

This dish is filled with vitamin-loaded bell peppers, nutrient-rich shrimp, heart-healthy garlic, and lots of fiber if you use brown rice. This dish is tasty and healthy and I think you will really like it!

Now it’s your turn to share! Follow me if you aren't already, then link-up something sweet to share- a blog, an Etsy store, an FB page, Twitter page, Pinterest, whatever! Hop around and say hi. Grab a button to spread the word! Have a great weekend!

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