Pineapple Shrimp Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
276 kcal
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Course
Main Course
Pineapple Shrimp Recipe
Description
The Pineapple Shrimp Recipe focuses on succulent, jumbo shrimp cooked just until pink to maintain their tender texture. They are sautéed in a small amount of oil and removed before stir-frying diced red bell peppers and pineapple chunks until crisp-tender. A sauce made from pineapple juice, low sodium soy sauce, chicken broth, hoisin sauce, and brown sugar is simmered and thickened with cornstarch before combining it with the shrimp and vegetables. This method prevents overcooking the shrimp and ensures the sauce clings nicely. The finished dish is garnished with sesame seeds and sliced green onion to add subtle nuttiness and freshness.
The sweet and savory sauce complements the natural sweetness of the pineapple, while the ginger and garlic infuse warm spice notes. Served over steamed rice, this recipe offers a balance of textures—plump shrimp, crisp vegetables, and juicy pineapple pieces. It is suitable for a home-cooked meal when looking to bring a mildly tropical flavor to shrimp without complex preparation.
The recipe benefits from prepping all ingredients before cooking due to the quick cook time of shrimp. Cooking shrimp in batches avoids overcrowding and rubberiness. Removing shrimp before finishing the sauce keeps them tender and juicy. A paper towel to pat shrimp dry helps achieve a good sauté. Avoid reheating shrimp in the microwave to maintain texture.
Ingredients
- 2 teaspoons vegetable oil or canola oil
- 1 pound Shrimp deveined and cleaned, you can leave the tails on, raw, jumbo
- 1 red bell pepper seeded, cored, deveined, and cut into 1-inch pieces
- 1 cup pineapple chunks fresh or canned
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- salt to taste
- black pepper to taste
- 2 teaspoons cornstarch
- 1 tablespoon water
Sauce:
- 3/4 cup pineapple juice
- 1/4 cup soy sauce low sodium
- 1/3 cup chicken broth low sodium
- 1/3 cup hoisin sauce
- 1/4 cup brown sugar packed - honey or maple syrup
Garnish:
- 1 teaspoon sesame seeds
- 1 tablespoon green onion sliced
Instructions
- In a small bowl whisk together the sauce ingredients and set it aside.
- Place a large pan over medium-high heat and heat the oil.
- Season the cleaned shrimp with salt and pepper and add to the hot oil in the pan. Make sure it's not overcrowded, if needed cook it in batches.
- Cook the shrimp for 6-8 minutes, stirring occasionally, until no longer pink. Remove it from the pan and set it aside on a plate.
- Next, add the red bell pepper and pineapple to the pan and cook stirring occasionally for 4-5 minutes or until tender. After that, add the ginger and garlic and cook for 30 seconds more.
- Give the sauce a good stir and add the mixture to the pan and bring it to a simmer.
- Mix the cornstarch with 1 tablespoon of cold water until smooth, and add the mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until the sauce has just thickened.
- Stir in the shrimp and make sure it's evenly coated in the sauce.
- Serve with riece. Sprinkle with sesame seeds and green onions before serving.
Notes
- Cook shrimp just until pink, then remove to avoid a rubbery texture.
- Use peeled and deveined shrimp to save preparation time.
- Pat shrimp dry before cooking to ensure proper searing.
- Have all ingredients prepped before cooking due to fast shrimp cook time.
- Reheat shrimp by quickly tossing in a hot skillet instead of microwaving to prevent toughness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 276 kcal
% Daily Value*
| Calories | 276kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 144mg | 48% |
| Sodium | 1600mg | 67% |
| Potassium | 445mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 1169IU | 23% |
| Vitamin C | 48mg | 53% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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