Sweet and Spicy Pineapple Shrimp Stir Fry
Ingredients:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 cup fresh pineapple chunks
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced
2 tbsp soy sauce
1 tbsp honey
1 tbsp sriracha (or to taste)
1 tbsp rice vinegar
1/4 cup pineapple juice (from the fresh pineapple or canned)
1 tbsp cornstarch (optional, for thickening)
2 tbsp water (for cornstarch slurry)
1/4 cup green onions, chopped (for garnish)
Sesame seeds, for garnish
Cooked jasmine rice (for serving)
Directions:
Prepare the Shrimp:
Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Sauté Vegetables:
In the same skillet, add the minced garlic and ginger, stirring until fragrant (about 1 minute). Add the chopped onion and bell peppers. Stir-fry the vegetables for about 3-4 minutes until slightly softened.
Add Pineapple:
Stir in the fresh pineapple chunks and cook for another 2-3 minutes until the pineapple starts to caramelize slightly.
Make the Sauce:
In a small bowl, whisk together the soy sauce, honey, sriracha, rice vinegar, and pineapple juice. Pour the sauce into the skillet and bring to a simmer. If you prefer a thicker sauce, mix the cornstarch with 2 tbsp water to create a slurry and stir it into the sauce.
Combine Shrimp and Sauce:
Return the cooked shrimp to the skillet and toss everything together, allowing the shrimp to absorb the flavors of the sauce. Let it cook for another 2-3 minutes until heated through.
Serve:
Garnish with chopped green onions and sesame seeds. Serve the sweet and spicy pineapple shrimp stir-fry over jasmine rice.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Kcal: 320 kcal per serving | Servings: 4