Shrimp Fried Rice with Pineapple and Toasted Coconut
Shrimp Fried Rice with Pineapple and Toasted Coconut provides 31g protein and 1231 calories per serving — a calorie-dense training meal for high-volume days. Four servings prep on the stovetop in one session, delivering concentrated carbs and protein for post-workout recovery.
Ingredients
- •Soy Sauce, Low Sodium(30g)
- •Sriracha sauce(30g)
- •Brown sugar(15g)
- •Pineapple, Canned, In Juice, Drained(567g)
- •Green Onion (Scallion)
- •Egg, Whole, Large
- •Coconut, Shredded, Unsweetened(60g)
- •Vegetable oil(45g)
- •Shrimp(227g)
- •Rice, Jasmine, White, Dry(960g)
- •Cilantro, Fresh
Instructions
- 1Prepare the sauce by stirring together the soy sauce, sriracha, and brown sugar. Drain the pineapple well. Slice the green onions. Crack the eggs into a bowl and then whisk until smooth.
- 2Add the unsweetened coconut shreds to a large skillet (do not add oil) and heat over a medium flame. Stir and cook the coconut continuously until it begins to turn golden brown and fragrant. Once golden brown, transfer the toasted coconut from the skillet to a clean bowl and set it aside until ready to use.
- 3Add 1 Tbsp of cooking oil to the hot skillet and swirl it around to coat the surface. Add the shrimp and cook just until the shrimp becomes pink and opaque. Remove the shrimp to a clean bowl.
- 4Add another tablespoon of cooking oil to the skillet and swirl again to coat the surface. Pour in the whisked eggs and gently scramble the eggs as they cook. Cook the eggs just until they are set, yet still moist, then transfer them from the skillet to the bowl where the shrimp is being held.
- 5Add the drained pineapple and the lower half of the green onions (the white ends and some of the green) to the skillet. Stir and cook just until warmed through, then transfer to the bowl with the eggs and shrimp.
- 6Add one more tablespoon of cooking oil to the skillet, swirl to coat, then add the cold cooked rice. Let the rice cook in the skillet until you hear it begin to sizzle and crackle, then sir and let it continue to cook some more. Avoid over stirring the rice as it cooks to prevent it from becoming sticky and gummy. Continue to cook the rice until it is heated through and slightly golden.
- 7Finally, add the cooked shrimp, eggs, pineapple, and green onion back to the skillet. Pour the prepared sauce over top, and stir until everything is coated in sauce. Allow the mixture to heat through.
- 8Top the fried rice with the toasted coconut, the remaining green onion, and some fresh cilantro leaves just before serving.
Nutrition — Per Serving
1231
calories
31g
protein
20g
fat
- Carbohydrates
- 229g
- Saturated fat
- 7.2g
- Sodium
- 543 mg
- Dietary fiber
- 7.1g
4 servings per batch · ~484g each
Macro data sourced from USDA FoodData Central
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How much protein does Shrimp Fried Rice with Pineapple and Toasted Coconut have per serving?
Each serving contains 31g of protein and 1231 calories with 20g fat and 229g carbs. This is a higher-calorie, carb-heavy variation compared to the standard fried rice recipe.
How long does Shrimp Fried Rice with Pineapple and Toasted Coconut take to prep?
Quick prep time yields 4 servings per batch on the stovetop, so you're making one substantial meal per day over four days. The pineapple and coconut additions don't significantly extend cooking time despite the added flavor components.
Is Shrimp Fried Rice with Pineapple and Toasted Coconut good for muscle gain?
At 1231 calories per serving with 229g carbs and 31g protein, this recipe is built for muscle gain phases where you need a caloric surplus and high carbohydrate intake. The volume of carbs makes this ideal for post-training refueling on heavy lift days.
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