Total Time
20mins
Prep 10 mins
Cook 10 mins

The light tropical flavors of this dish make it perfect for a hot summer weekend lunch or dinner!

Ingredients Nutrition

Directions

  1. Cut snow peas into 1/2-inch pieces; peel carrots and cut into thin rounds.
  2. Combine the broth, coconut milk, lime juice, and cornstarch in bowl, whisking until smooth; set aside.
  3. Heat oil in large skillet, add the snow peas and carrots and stir fry for 5 minutes.
  4. Add the shrimp, ginger, garlic, salt, and cayenne; cook, stirring until the shrimp turn pink, about 2 minutes (don't overcook!).
  5. Stir in the rum and cook for another minute longer.
  6. Re-stir the broth mixture, add to skillet together with the basil and pineapple chunks (if using) and bring rapidly to boil; let simmer for 1 minute.
  7. Serve immediately over rice.
  8. Makes 4 servings.
Most Helpful

5 5

This was fantastic, and super easy! I left out the veggies because I only had carrots and thought that would be just silly. But I did everything else as noted, and it was just great! Finally I was able to cook something that DH didn't complain about! This is a keeper, and we will make this again and again. Thanks for the great recipe!