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Thai Shrimp with Lemongrass and Pineapple

This Thai dish combines 3 favorite ingredients, shrimp, lemongrass and pineapple that will delight any quest.

Photo of Thai Shrimp with Lemongrass and Pineapple

INGREDIENTS:

1 can (14 oz.) coconut milk
1/2 cup water
1/4 cup DOLE® Red Onion, finely chopped
1/4 cup garlic cloves, minced
3 tablespoons lemongrass, minced
2 tablespoons fresh red chilies, minced
2 tablespoons packed brown sugar
2 tablespoons fish sauce
1 tablespoon fresh ginger, grated
1 tablespoon ketchup
3/4 teaspoon ground turmeric
1/2 teaspoon shrimp paste
1/2 teaspoon ground coriander
1/2 teaspoon lime juice
3 lime leaves
16 large shrimp, peeled
1 lb. DOLE® Chef-Ready Cuts, Pineapple Cubes
2 cups cherry tomatoes
1/3 cup flaked coconut, toasted
1/4 cup chopped fresh cilantro

DIRECTIONS:

  1. Combine coconut milk, water, red onion, garlic, lemongrass, chilies, brown sugar, fish sauce, ginger, ketchup, turmeric, shrimp paste, coriander and lime juice in food processor or blender. Cover; blend until smooth. 
  2. Pour sauce into large sauce pot over medium-high heat; add lime leaves, stirring occasionally.  Heat to boiling; reduce heat.
  3. Add shrimp, pineapple cubes and cherry tomatoes.  Simmer 8 to 10 minutes or until shrimp turns pink and tomatoes begin to burst.  Stir in toasted coconut.  Serve with rice and garnish with the fresh chopped cilantro.
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