Rinse rice in a stainer until water runs clear and transfer to a small saucepan. Add water and salt. Bring to a boil. Reduce heat to low, stir, and cover. Cook until liquid is absorbed, 15-18 minutes. Remove from heat and uncover to cool.
2 cups water
1 cup basmati rice
½ tsp salt
If using frozen shrimp, place in a medium bowl, cover with cold water, and set aside to thaw. If using fresh shrimp, skip this step.
1 ½ lb raw peeled shrimp, fresh or frozen
Wash and dry bell peppers and green onions. Seed and small dice peppers. Trim and discard root ends and slice green onions diagonally into small pieces. Peel and thinly slice onion into half rings. Peel and mince garlic.
2 red bell peppers
1 small bunch green onions (scallions)
1 medium red onion
4 cloves garlic
Cut skin off pineapple, core, and cut into bite-sized pieces.
1 small pineapple
Heat a skillet over medium-high heat.
Drain shrimp and rinse under cold water until there are no more ice chunks. Place on paper towels and pat dry.
Coat bottom of skillet with oil. Add shrimp and cook until pink, 2-3 minutes. Transfer to a plate.
2 tbsp virgin coconut oil
Return skillet to stove and add more oil. Add bell pepper and red onion and, stirring frequently, cook until softened, 2-3 minutes.
1 tbsp virgin coconut oil
Toss rice into a colander to drain off any excess water.
Add garlic, ¾ of the green onions (save the rest for garnishing), and red pepper to skillet. Stir and cook until fragrant, 15-30 seconds.
¼ tsp crushed red pepper
Stir in rice and fish sauce. Cook until heated through and well combined, 1-2 minutes.
2 tbsp fish sauce
Stir in shrimp and any juices, pineapple, cashews, and soy sauce.
½ cup cashews, roasted unsalted
4 tbsp soy sauce
To serve, place rice on a plate or in a bowl and garnish with remaining green onions. Enjoy!