Jerk Shrimp with Coconut rice and Cucumber Relish

Updated at: Thu, 17 Aug 2023 10:04:44 GMT

Step 1

Heat 1½ tablespoons oil in a medium saucepan over medium-high until shimmering. Add coconut and toast, stirring, until golden-brown and fragrant, 1–2 minutes (watch closely as it may burn easily). To saucepan with coconut, add rice, 2½ cups water, and 1 teaspoon each of salt and sugar; bring to a boil over high heat. Cover and cook over low until rice is tender and water is absorbed, about 17 minutes. Cover to keep warm off heat until ready to serve

Step 2

Finely chop 1 teaspoon garlic. Halve cucumbers lengthwise (peel if desired); scoop out seeds, then cut into small ½-inch pieces. Trim scallions, then thinly slice. In a medium bowl, whisk to combine ¼ cup vinegar, 2 tablespoons each of oil and water, 2 teaspoons sugar, and 1 teaspoon salt. Stir in cucumbers and chopped garlic; set aside to marinate until ready to serve.

Step 3

Pat shrimp very dry (first thaw under cool running water, if needed). Season with jerk seasoning. Heat 1½ tablespoons oil in a large nonstick skillet over medium-high. Add shrimp; cook, stirring occasionally, until browned in spots and almost cooked through, 3–4 minutes. Add all the pineapple and its juices; cook, stirring occasionally, until thickened and saucy, about 4 minutes.

Step 4

Fluff rice with a fork. Stir scallions into relish. Serve jerk shrimp and pineapple over coconut rice with cucumber relish alongside. Enjoy!

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