This pineapple shrimp recipe will satisfy even the pickiest eaters. The succulent shrimp, juicy pineapple chunks, and crunchy bell peppers are evenly coated in a simple but delectable stir-fry sauce.
The combination of pineapple juice, brown sugar, and Sriracha creates a delicious balance of sweet, sour, and spicy flavors. The dish is simple to prepare and sure to be a hit.
Is This Pineapple Shrimp Recipe Healthy?
Yes, our pineapple shrimp dish is nutritious. It is made from scratch, and each ingredient is carefully measured.
Nutritionally, despite the presence of calorie-dense ingredients like shrimp and rice, our recipe includes only about 500 calories per serving. This is a reasonable amount for a rice-based dish, leaving plenty of room for soup and a beverage.
We know stir-fry foods have a bad reputation for being loaded with oil, salt, soy sauce, and MSG. Our recipe, however, uses only 2 tablespoons of olive oil, 2 tablespoons of low-sodium soy sauce, and no MSG, or added salt, but it is still full of flavor.
Each serving ends up containing 1.1 g saturated fat and 550 mg sodium. These amounts are well within the limits recommended by the USDA.
Ingredients for Pineapple Shrimp
We prefer fresh shrimp in the medium-large size range. They're the perfect size for a stir-fried dish – neither too small nor large and unwieldy. You want bite-sized shrimp that are similar in size to the veggie chunks.
If all you have are pre-cooked frozen shrimp, we recommend thawing and draining them and adding them to the skillet for no more than one minute. This is just enough to warm them all the way through without overcooking them. Since these shrimp have already been cooked, they’ll turn out rubbery if cooked further.
Fresh pineapple is a star ingredient in this recipe. Its sweetness perfectly balances the salty soy sauce. In addition, we added more vegetables to go with that stir-fried pineapple and shrimp so that each bite features a complex texture and flavor.
3. Bell Pepper
This recipe's combination of red bell pepper and pineapple is one of our favorites. It makes for a complex texture and lovely aesthetic.
Feel free to add or substitute in your preferred vegetables. A few tasty add-ins include broccoli, snap peas, celery, carrots, mushrooms, cauliflower, and green beans.
Our sweet-sour sauce is a simple blend with a complex flavor. The soy sauce, brown sugar, vinegar, Sriracha, and pepper are all brightened by the addition of fresh pineapple juice. A little pan frying helps your shrimp absorb that delicious sauce.
The sauce for this pineapple shrimp dish can be made in advance and kept for 4 - 5 days in the refrigerator.
Can You Refreeze Shrimp?
While refreezing thawed seafood poses a risk, it is possible to do so safely if you understand the method and follow the proper steps.
The first thing to keep in mind is that you cannot leave seafood on the counter, nor thaw it in cold water or even in a microwave. Countertop thawing is never safe, and no matter what, you also should prepare the shrimp the same day.
The only safe way to defrost frozen shrimp is in the refrigerator, which requires 12 to 24 hours. Obviously, that means planning in advance. Your refrigerator should be set up to keep the temperature at a safe level below 40 degrees Fahrenheit, so your shrimp don't get too warm while they thaw.
Prior to re-freezing them, make a note on the package stating they have been thawed once already. They'll need to be used next time they come out of your freezer — it’s not safe to refreeze them once again.
How to Make Pineapple Shrimp
Here’s an overview of the cooking process:
Step 1: Make the sauce.
Step 2: Sauté the herbs in olive oil.
Step 3: Cook the shrimp.
Step 4: Stir in the bell pepper and add the sauce.
Step 5: Add in the pineapple.
Step 6: Sprinkle with green onion and serve the dish over hot steamed rice.
Storage and Reheating
Once you've prepared this pineapple shrimp, you can store it in a sealed container. The dish stays fresh in the fridge for 3 - 4 days and in the freezer for up to 2 months. Also, make sure to refrigerate the shrimp within two hours of cooking it.
Though the dish needs to defrost in the fridge, there are multiple methods for warming pineapple shrimp. You may reheat it in the oven, microwave, or on the stovetop in a frying pan.
Add a drizzle of olive oil or a splash of water to keep the dish from drying out during the warming process. Just be careful not to overcook it or the shrimp will get rubbery. When shrimp are reheated properly, they can taste just as good as when they were first prepared.
What to Serve with Pineapple Shrimp
We love to match pineapple shrimp with winter melon meatball soup and fresh pear juice to make a filling, balanced meal. You can try this hearty dish out with a variety of sides to customize the meal to your liking.
Pineapple Shrimp Recipe
This stir-fried pineapple shrimp recipe tastes just as delicious as takeout. Plus, it is simple, healthier, and takes mere minutes to cook.
- cook TIME 10 mins
- prep TIME 15 mins
- total TIME 25 mins
- COURSE Main Course
- CUISINE Asian
- SERVINGS servings
- CALORIES 496 kcal
- 12 ozpeeled and deveined shrimp (approx. 25 oz raw shrimp)
- 2 tspbrown sugar
- 0.5 tspblack pepper
- 1 tbsprice wine vinegar
- 2 tspcornstarch
- 2.5 tspSriracha
- 2 tbspreduced-sodium soy sauce
- 2 fl ozpineapple juice
- 2 tbspolive oil
- 1 tbspgarlic (minced)
- 1 tspginger (minced)
- 4 ozred bell pepper (cubed)
- 10 ozpineapple (cubed)
- 2 tbspgreen onions (chopped)
- 3.5 cupscooked medium-grain rice
Make the sauce: In a small bowl, whisk together 2 tsp brown sugar, 1/2 tsp black pepper, 1 tbsp rice wine vinegar, 2 tsp cornstarch, 2 1/2 tsp Sriracha, 2 tbsp low-sodium soy sauce, and 2 fl oz pineapple juice until well combined. Set aside.
Heat a skillet over medium heat. Add 2 tbsp olive oil, 1 tbsp garlic, and 1 tsp ginger and sauté for 30 seconds.
Add 12 oz shrimp and stir-fry for 5 minutes.
Add 4 oz red bell pepper and stir frequently for about 30 seconds before pouring the sauce over it. Stir to combine for an extra 30 seconds.
Stir in 10 oz pineapple and continue to cook for another minute. Then turn off the heat.
Garnish with 2 tbsp chopped green onions. Serve over 3 1/2 cups of cooked rice.