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Tropical Shrimp (or Chicken)

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Tropical Shrimp or Chicken

Tropical Shrimp (or Chicken)

Jessica Braider
Scramble fan Claudia Ades created this delightfully sweet shrimp that makes your mouth feel like it’s on a tropical vacation -- you’ll almost wish you had a straw!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings


  • 7 - 10 oz. rice noodles or white or quick-cooking brown rice 3 cup cooked noodles or steamed rice
  • 2 Tbsp. butter or margarine
  • 1 medium yellow onion finely diced
  • 6 cloves garlic minced, about 1 Tbsp.
  • 2 tomatoes chopped
  • 1/4 lemon juice only, 1 Tbsp.
  • 1 lb. large shrimp peeled and deveined, or boneless chicken breasts, (if using chicken, cut into 1-inch pieces)
  • 1/4 cup light unsweetened coconut milk
  • 1 large juicing orange juice only, 1/2 cup, or use ½ cup of orange juice
  • 1 oz. tequila or rum optional
  • 1/8 tsp. crushed red pepper flakes optional
  • 1/4 - 1/2 tsp. salt to taste
  • 1/8 tsp. black pepper or to taste


  • Cook the noodles or rice according to the package directions.
  • Meanwhile, in a large heavy skillet, melt the butter or margarine over medium heat.
  • Add the onions and garlic and sauté them for 3-4 minutes until the onions soften and become fragrant.
  • Add the tomatoes, lemon juice and shrimp (or chicken) to the skillet. Sauté them for about 5 minutes, until the shrimp turn pink (or the chicken is no longer pink in the middle).
  • Add the coconut milk, orange juice, tequila or rum (optional) and red pepper flakes (optional) to the skillet and stir until it is heated through.
  • Season it with salt and pepper to taste.
  • Serve the shrimp (or chicken) and sauce ladled over the noodles or rice.

Slow Cooker Directions

  • Slow Cooker Directions: If substituting chicken for the shrimp in this recipe, use chicken that has been pre-cooked. Combine all ingredients except the shrimp (or chicken) and noodles (or rice) in slow cooker. Cook on low for 6 - 8 hours or on high for 3-4 hours. Add shrimp (or chicken) and cook 30-45 minutes more until cooked through. Serve over cooked noodles or rice. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion, peel the garlic, chop the tomatoes, juice the lemon and the orange, cut and refrigerate the chicken if using, combine and refrigerate the ingredients for the coconut milk mixture.
Scramble Flavor Booster: Use the optional red pepper flakes and tequila or rum.
Tip: Next to canned tuna, shrimp is the most popular seafood in the United States.  Shrimp is a great alternative to meat as it is low in saturated fat and calories but loaded with protein, vitamin D and zinc. Look for shrimp from the U.S. or Canada whenever possible.
Nutritional Information Per Serving (% based upon daily values): Calories 370, Total Fat: 8g, 12%; Saturated Fat: 5g, 25%; Cholesterol: 125mg, 42%; Sodium: 150mg, 6%; Total Carbohydrate: 55g, 18%; Dietary Fiber: 2g, 12%; Sugar: 2g; Protein: 18g
Keyword 30 Minutes (or less) Meals, Dairy-Free, Dinner, Fall, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Nut-Free, Slow Cooker, Spring, Summer
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