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.
Servings: 4 servings
- 12 oz peeled and deveined shrimp approx. 25 oz raw shrimp
- 2 tsp brown sugar
- 1/2 tsp black pepper
- 1 tbsp rice wine vinegar
- 2 tsp cornstarch
- 2 1/2 tsp Sriracha
- 2 tbsp reduced-sodium soy sauce
- 2 fl oz pineapple juice
- 2 tbsp olive oil
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 4 oz red bell pepper cubed
- 10 oz pineapple cubed
- 2 tbsp green onions chopped
- 3 1/2 cups cooked 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.
Serving: 1serving | Calories: 496kcal | Carbohydrates: 64g | Protein: 41g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 285mg | Sodium: 552mg | Potassium: 675mg | Fiber: 2g | Sugar: 12g | Vitamin A: 960IU | Vitamin C: 71mg | Calcium: 138mg | Iron: 4mg