Ingredients:

  • 1.5 lbs (680g) large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes (optional)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon lemon juice
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • ½ cup chicken broth (low sodium)
  • ¼ cup pineapple juice (unsweetened)
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon soy sauce (low sodium)
  • 1 tablespoon fresh parsley, chopped
  • 1 green onion, thinly sliced, for garnish
  • Cooked rice, for serving
  • Lemon wedges, for serving

Instructions:

  1. In a mixing bowl, combine shrimp, olive oil, garlic, paprika, red pepper flakes (if using), salt, pepper, and lemon juice. Toss to coat and let marinate for at least 15 minutes.
  2. While the shrimp marinates, melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 1 minute).
  3. Pour in chicken broth, pineapple juice, brown sugar, and soy sauce. Bring to a simmer and cook for 2-3 minutes, or until the sauce slightly thickens.
  4. Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, or until pink and cooked through.
  5. Stir in chopped parsley. Serve immediately over cooked rice, garnished with green onions and lemon wedges.