Sweet & Savory Shrimp Stack (Print Version)
# Ingredients:
→ For the Rice
01 -
2 cups rice
02 -
3 cups chicken broth
03 -
¼ cup soy sauce
04 -
1 tablespoon sesame oil
05 -
¼ teaspoon garlic powder
→ For the Shrimp
06 -
1 lb shrimp, peeled and deveined
07 -
¼ cup teriyaki sauce
08 -
1 tablespoon honey
09 -
1 teaspoon grated ginger
→ Additional Ingredients
10 -
1 cup pineapple chunks (fresh or canned)
# Instructions:
01 -
In a medium saucepan, bring the chicken broth to a boil. Add the rice, soy sauce, sesame oil, and garlic powder. Stir once, then cover and reduce heat to low. Simmer for 20-25 minutes until the rice is tender and has absorbed all the liquid.
02 -
While the rice is cooking, prepare the shrimp. In a bowl, combine the teriyaki sauce, honey, and grated ginger. Add the peeled and deveined shrimp to the marinade, tossing to coat evenly. Let marinate for 15 minutes at room temperature.
03 -
Heat a grill pan or skillet over medium-high heat. Remove the shrimp from the marinade (reserve the marinade). Grill the shrimp for 2-3 minutes per side, or until they turn pink and are cooked through with slight char marks. For extra flavor, brush with the reserved marinade while cooking.
04 -
Optional: Pour the remaining marinade into a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes until slightly thickened to create a glaze for drizzling.
05 -
Fluff the cooked rice with a fork. To serve, layer the rice on the bottom of a serving dish or individual plates. Arrange the grilled shrimp on top of the rice, then scatter the pineapple chunks throughout. If you made the reduced sauce, drizzle it over the top.
06 -
Serve immediately while hot. This dish pairs well with steamed vegetables or a simple side salad for a complete meal.
# Notes:
01 -
For a spicier version, add red pepper flakes to the shrimp marinade.
02 -
You can substitute quinoa for rice for a healthier alternative with more protein.
03 -
Fresh pineapple provides the best flavor, but canned pineapple chunks (drained) work well too.