Low Carb Tropical Shrimp w Pickled Jalapeno Hash
How to Make It
Step 1
Make the pineapple sauce first so it has time to thicken throughout the recipe. In a pot, add chicken broth, minced garlic, minced jalapeno, and minced pineapple. Heat the ingredients over medium heat on the stove until the broth comes to a simmer. Remove a portion of hot broth, and whisk cornstarch into the liquid until the cornstarch dissolves and the liquid thickens. Return the thickened liquid to the pot and stir to combine.
Step 2
Let the sauce bubble until it thickens enough to leave a glossy coat on the back of a spoon. It will still be somewhat loose. Set the pot of sauce aside to cool and thicken further. In a mixing bowl, add riced cauliflower. Mince broccoli, mushrooms, and pickled jalapenos as finely as you can to mimic the riced cauliflower, and add these ingredients to the bowl.
Step 3
Heat the olive oil in a pan over high heat. When the oil is hot, add the minced vegetables to the pan, and season with salt, pepper, and dried parsley. Cook the hash in the pan undisturbed until the veggies char on one side. Then, toss the hash in the pan as it continues turning golden throughout. With the heat high, squeeze lemon juice into the pan to infuse the hash. Then, reduce the heat and melt the butter into the pan.
Step 4
Stir the hash until it’s coated in melted butter. Transfer the finished hash to a serving plate, and return the pan to the stove for later. Now, peel and devein your shrimp, and add them to a small mixing bowl. Season the shrimp with seasoned salt, pepper, and olive oil, and toss the shrimp until they’re coated in spices and oil. Heat your pan over medium-high heat.
Step 5
When the pan is hot, place the shrimp in. Allow them to cook for just 60-90 seconds before flipping them over. Let the shrimp cook for another 60 seconds, then pour the thickened pineapple sauce into the pan. Carefully toss the shrimp with the sauce as they finish cooking for another 60 seconds or so. You can let the pineapple shrimp cool in the pan for just a minute or two before serving it over the pickled jalapeno hash.
Ingredients
- Chicken broth – 0.5 cup
- Garlic – 0.5 tsp, chopped
- Jalapeno peppers, raw – 0.25 oz
- Pineapple – 0.5 oz
- Corn starch – 0.25 tsp
- Cauliflower rice – 2 oz
- Broccoli – 2 oz
- Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D – 1 oz
- Pickled jalapeno peppers – 0.5 oz
- Olive Or Extra Virgin Olive Oil – 0.25 tsp
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Parsley, dried – 0.25 tsp
- Lemon juice – 0.5 tsp
- Butter, unsalted – 0.25 tbsp
- Raw Shrimp – 2.5 oz
- Seasoned salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Olive Or Extra Virgin Olive Oil – 0.25 tsp