Gluten-Free Hawaiian Breakfast Surf ‘n Turf Feast
Discover a mouthwatering gluten-free Hawaiian breakfast feast featuring succulent shrimp and tender sirloin steak drenched in a tangy pineapple-mango sauce, served over golden brown rice. This exquisite dish is perfect for elevating your morning meal and transporting you to the beautiful islands of Hawaii with every delectable bite!
Allergens
Shellfish (shrimp)
Ingredients
- 1 lb fresh or frozen shrimp, peeled and deveined
- 1 lb beef sirloin steak, thinly sliced
- 2 cups cooked gluten
- free long grain rice
- 1 large pineapple, cut into chunks
- 2 ripe mangoes, diced
- 1 red bell pepper, diced
- 4 eggs, fried or scrambled
- 1/4 cup coconut milk
- 3 tablespoons gluten
- free soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
Instructions
- In a large bowl, combine shrimp, beef steak, pineapple chunks, mangoes, red bell pepper, coconut milk, soy sauce, brown sugar, cornstarch, salt, and pepper. Mix well. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the shrimp and beef mixture, stirring occasionally until cooked through, about 5 7 minutes. While the shrimp and beef are cooking, prepare your gluten free long grain rice according to package instructions. In another non stick pan, fry or scramble your eggs to your desired consistency. Season with salt and pepper. Assemble the dish by placing cooked rice on a large serving platter, then adding the shrimp and beef mixture on top. Finish by placing the fried or scrambled eggs atop the meat and fruit. Serve immediately and enjoy your gluten free Hawaiian breakfast feast!
Chef’s Insight
The combination of sweet pineapple and mango with savory steak and shrimp creates a harmonious balance of flavors, while the gluten-free rice provides a satisfying base for this delectable Hawaiian breakfast feast.
Notes
If you prefer a less tangy sauce, reduce the amount of pineapple and mango in the recipe.