Toss plump shrimp in teriyaki sauce and thread ‘em onto skewers with sweet pineapple for a breezy weeknight supper. A quick coconut rice comes together in minutes for even more tropical vibes.
What You Get
Peeled, deveined shrimp (see note below)
Dried sushi rice
Red bell pepper
What You’ll Need
Salt and freshly ground pepper
Wooden or metal skewers
Makes 3 servings
25 minutes active
40 minutes total
Preheat the oven to 425°F. Line a sheet pan with parchment or foil. Drain and pat the shrimp dry with paper towels. In a large bowl, toss together the shrimp and the teriyaki sauce until combined. Set aside to marinate while you prepare the rest of the ingredients.
n a pot with a lid over medium-high heat, combine 1 cup rice, 1 cup coconut milk, 1 cup water, and a pinch of salt. Bring to a simmer, turn down the heat to maintain, cover the pot, and cook until fluffy and tender, 20 minutes or according to package instructions. Remove the coconut rice from the heat and let stand, still covered, 5 minutes.
Meanwhile, chop the bell pepper and red onion into bite-size pieces. In a large bowl, combine the bell peppers, onion, and 2 cups of the cut pineapple, drizzle with 2 tablespoons olive oil, and toss to coat. Thread the shrimp onto 6 skewers, alternating with pieces of bell pepper, onion, and pineapple. Season with salt and pepper and lay them on the prepared pan. (You can thread any leftover vegetables onto additional skewers, or toss them in a separate pan to roast alongside.) Transfer the pan to the oven and roast until the shrimp are bright pink and tightly furled and the vegetables are tender, 12 to 15 minutes.
Spoon the rice onto plates, arrange the skewers on top, and serve. Note: The shrimp arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, remove them from the packaging, place the shrimp in a bowl of cold water for about 5 minutes, then drain and pat dry.
Contains: crustacean shellfish, tree nuts, wheat, soybeans.