Shrimp and Pineapple Stir-fry with Coconut Rice

Recipe slightly modified from Fine Cooking Magazine.

This is a nice light stir-fry perfect for summer. What is better than shrimp, pineapple and mint? The directions tell you to make the rice in the microwave. I was very sceptical and was tempted to do it over the stove, but it actually turned out great. I kind of want to make this coconut rice for every stir-fry I make from now on. It was so good! 

What you'll need

1 1/3 cups jasmine rice

3/4 cup canned unsweetened coconut milk

kosher salt

1/3 cup golden rum

1/3 cup fresh lime juice

2 tsp cornstarch

1 tsp packed brown sugar

freshly ground black pepper

1 1/4 lbs. jumbo shrimp, peeled and deveined

2 tbsp vegetable oil

2 cups peeled, cored, chopped pineapple

1/3 cup coarsely chopped fresh mint

How to

1.  In a microwave-safe-8 to 10-cup bowl, combine the rice, coconut milk, 3/4 tsp salt and 2 cups water. Microwave on high, uncovered, for 15 minutes. Let stand in closed microwave until the water is absorbed, for 5-15 minutes.

2.  Meanwhile, in a small bowl, whisk the rum, lime juice, cornstarch, sugar, 1/4 tsp pepper and 1/4 tsp salt until the sugar and cornstarch dissolved.

3.  Pat the shrimp dry and season with 1/4 tsp each salt and pepper. 

4.  Heat the oil in a wok or 12-inch non-stick skillet over medium-high heat until shimmering hot, 1-2 minutes. Add the shrimp and stir-fry until partially cooked, about 2 minutes. Add the pineapple and continue to stir-fry until heated through, about 1 minute.

5.  Whisk the sauce and add it to the skillet, and stir until the shrimp are just opaque in the centre and coated with the thickened sauce, about 1 minute. Stir in the mint and remove wok from the heat. 

6.  Fluff the rice with a fork, spoon it onto 4 dinner plates, top with the stir-fry and serve.