The sweetness of the pineapple combined with the rich flavor of garlic butter and the freshness of Italian parsley is irresistible! I ended up eating way too much—so watch out!
Serving it on a plate with rice makes it a stylish and easy one-plate meal. The garlic shrimp pairs perfectly with rice, so you might find yourself eating more than you planned.
Ingredients
| Large frozen shrimp | 300g |
| Garlic | 4 cloves |
| Olive oil | 2 tbsp |
| Canned pineapple rings | 2 (cut into 8 pieces each) |
| Salt & black pepper | about 10 shakes |
| Paprika | ½ tsp |
| Chili powder (or cayenne) | to taste (optional if you don’t like spicy) |
| Lemon | 1/2 |
| Butter | 15g |
| Italian parsley (for garnish) | 3–4 sprigs |
Instructions
1⃣ Prep
Soak the frozen shrimp in water with a pinch of salt for 30 minutes to thaw.
Mince the garlic, cut the pineapple into 8 pieces, and chop the parsley.
Squeeze the lemon juice in advance.
2⃣ Cook the garlic
Heat olive oil in a pan over low heat, add the minced garlic, and cook until golden brown.
While cooking the garlic, pat the shrimp and pineapple dry with a paper towel.
3⃣ Cook the shrimp
Remove the garlic from the pan.
In the same pan, cook the shrimp on both sides until fully cooked (about 5 minutes).
Tip: Removing the garlic prevents it from burning while still letting the shrimp absorb the garlicky flavor from the oil.
4⃣ Cook the pineapple
Add the pineapple and cook until lightly browned.
5⃣ Finish
Add salt, black pepper, paprika, lemon juice, the garlic you set aside, butter, chili powder, and parsley.
Stir until the butter melts and the lemon juice slightly evaporates.
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