Tamarind‑Coconut Firecracker Shrimp With Charred Pineapple & Herb Rice

Ingredients (Serves 4)

For the Shrimp

• 1½ lbs jumbo shrimp, peeled & deveined
• 2 tbsp avocado or coconut oil
• 2 tbsp tamarind paste
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp chili garlic sauce (or more for heat)
• 1 tsp grated ginger
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• Pinch of salt

For the Charred Pineapple

• 2 cups fresh pineapple chunks
• 1 tbsp butter
• 1 tsp brown sugar
• Pinch of sea salt

For the Coconut Finish

• ¾ cup coconut milk
• 1 tsp lime zest
• Juice of ½ lime
• 1 tbsp chopped cilantro
• Optional: 1 small Thai chili, sliced

For Serving

• Steamed jasmine rice or herb rice
• Extra cilantro & lime wedges

Instructions 

1. Marinate the Shrimp (10 minutes)

Mix tamarind paste, honey, soy sauce, chili garlic sauce, ginger, garlic, smoked paprika, and salt.

Toss shrimp in the mixture and let sit while prepping pineapple.

2. Char the Pineapple

1. Heat the Nutri‑Stahl skillet over medium‑high.
2. Add butter and pineapple.
3. Sprinkle with brown sugar and salt.
4. Cook 4–5 minutes until edges caramelize and develop deep golden char.
5. Remove and set aside.

3. Sear the Shrimp

1. Add oil to the hot skillet.
2. Lay shrimp in a single layer.
3. Sear 1–2 minutes per side until lightly browned and just cooked.
4. Pour remaining marinade into the skillet and let it bubble for 30 seconds.

4. Create the Coconut Firecracker Sauce

1. Reduce heat to medium‑low.
2. Add coconut milk and stir to combine with the glaze.
3. Simmer 2–3 minutes until slightly thickened and glossy.
4. Add lime zest, lime juice, and cilantro.

5. Finish & Serve

Fold charred pineapple back into the skillet.

Serve over jasmine or herb rice with extra lime and cilantro.