Big Island Garlic Butter Shrimp

🥘 Ingredients

• all-purpose flour
  ¼ cup
• black pepper
  1 tsp
• butter
  2 tbsp
• canned pineapple
  1 can
• cilantro
  ¼ cup
• cooking oil
  1 tbsp
• cornstarch
  1 tsp
• garlic
  3 cloves
• garlic powder
  1 tsp
• jasmine rice
  1 c
• lime
  1 unit
• paprika
  1 tsp
• salt
  1 tsp
• scallions
  3 unit
• shrimp
  12 oz
• sugar snap peas
  1 c
• sweet thai chili sauce
  1 tbsp
• water
  1 c

🍳 Cookware

• small pot
• medium bowl
• large pan

1. 

   1

   Wash and dry produce. Drain and roughly chop pineapple canned pineapple , reserving the juice in a small bowl.

   canned pineapple: 1 can
2. 

   2

   In a small pot , combine jasmine rice jasmine rice , chopped pineapple, reserved pineapple juice, half the garlic powder garlic powder , 1 cup water water , and a pinch of salt salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, garlic powder: 1 tsp, water: 1 c, salt: 1 tsp
3. 

   3

   While rice cooks, thinly slice garlic garlic . Trim and remove strings from snap peas sugar snap peas . Trim scallions scallions and cut crosswise into 1-inch pieces. Quarter lime lime . Roughly chop cilantro cilantro .

   garlic: 3 cloves, sugar snap peas: 1 c, scallions: 3 unit, lime: 1 unit, cilantro: ¼ cup
4. 

   4

   In a medium bowl , combine flour all-purpose flour , cornstarch cornstarch , paprika paprika , remaining garlic powder, and a pinch of salt and black pepper black pepper . Rinse shrimp shrimp under cold water, then pat dry with paper towels. Add to bowl with flour mixture and toss to coat.

   all-purpose flour: ¼ cup, cornstarch: 1 tsp, paprika: 1 tsp, black pepper: 1 tsp, shrimp: 12 oz
5. 

   5

   Heat a large drizzle of cooking oil cooking oil and butter butter in a large pan over medium heat. Once butter has melted, add sliced garlic and cook, stirring constantly, until fragrant and lightly browned ⏱️ 1 minutes . Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Reserve pan with garlic butter.

   cooking oil: 1 tbsp, butter: 2 tbsp
6. 

   6

   Increase heat under pan with garlic butter to medium high. Once garlic butter is hot enough that a pinch of flour mixture sizzles when added to pan, add coated shrimp and cook, stirring occasionally, until golden and almost cooked through ⏱️ 2 minutes . Add snap peas and scallions; cook, stirring occasionally, until veggies are tender and shrimp is cooked through ⏱️ 2 minutes more. Stir in chili sauce sweet thai chili sauce and cook, stirring constantly, until everything is coated ⏱️ 1 minute .

   sweet thai chili sauce: 1 tbsp
7. 

   7

   Fluff rice with a fork; stir in juice from one lime wedge and as much cilantro as you like. Taste and season with salt if needed. Divide rice and garlic butter shrimp and snap peas between bowls in separate sections. Sprinkle everything with crispy garlic and serve with any remaining lime wedges on the side.