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Most 1-hour recipes can't pack this much flavor into every single bite. That's why this firecracker shrimp recipe is my go-to when I'm craving exciting flavors, but short on time.

The chiles in this dish can pack a punch - that's how it got the name "firecracker" shrimp.

However, you can be gentler on your taste buds by simply omitting the chiles.

You'll still get all the great Southeast Asian flavors of ginger, garlic, and coconut that my meal delivery customers have been enjoying for years.

If a piña colada was food, it would be pineapple-coconut rice. The tropical flavors in this recipe make it fun to eat (even if there's no rum involved!)

It's made in the same way that you normally steam rice in a rice cooker, plus the addition of pineapple juice and coconut cream.

Want fluffy, aromatic rice at the push of a button? This best-selling rice cooker makes it a breeze, and it's perfect for this recipe.

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Firecracker shrimp with red chiles and ginger served over pineapple-coconut-rice

Cooking time: 1 hour

Serves 5

Tools you’ll need

• Cutting board

• Chef's knife

• Colander

• Sauté pan

• Rice cooker

• Large mixing bowl

Ingredients

• 1 1/2 lbs raw shrimp, peeled and deveined (medium-sized)

• 2 cups basmati rice

• 1 cup unsweetened coconut cream (full-fat coconut milk)

• 1 cup pineapple juice

• 1 tbsp kosher salt

• 1/3 cup soy sauce, plus extra to serve on the side

• 2 tbsp coconut oil

• 2 Fresno chiles or jalapeños, seeds removed, thinly sliced

• 1 bunch scallions, finely sliced (chiffonade)

• 1 small bunch cilantro, finely sliced (chiffonade)

• 3 tbsp black sesame seeds to garnish

• 3 cloves garlic, peeled and finely chopped

• 3 tbsp fresh ginger, peeled and finely chopped

Procedure

In a large mixing bowl, wash the rice under cold water to remove excess starch. Drain and repeat twice, or until starch is drained off and water runs clear.

Place rice in the cooker with salt, coconut cream, and pineapple juice. Cover and steam.

In a sauté pan, heat the coconut oil until it begins to smoke.

With the ventilation fan on, add the chiles, garlic, and ginger. Sauté on medium heat for 2 minutes, stirring occasionally.

Add the shrimp to the pan, and sauté until shrimp turn from grey to pink (about 3 minutes).

When shrimp have turned pink, add the soy sauce to the pan and remove from the heat.

To finish, spoon the rice onto serving plates portion into containers. Place several shrimp on top of the rice, spooning any remaining sauce on top. Serve with extra soy sauce on the side. Garnish with scallions, cilantro, and sesame seeds, and enjoy!

Hard-working cooks deserve tools that work as hard as they do. Read my review of the 10 best chef's knives under $150:

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