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Pineapple Shrimp Recipe

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4.3 from 48 reviews

  • Author: Sophia
  • Total Time: 25 minutes
  • Yield: 4 servings

Description

This Pineapple Shrimp Recipe offers a delightful fusion of sweet and savory flavors, featuring succulent jumbo shrimp cooked with fresh pineapple chunks, red bell pepper, and a tangy, homemade sauce. The dish is quick to prepare, making it perfect for a weeknight dinner that feels both exotic and comforting. Enhanced with garlic, ginger, and garnished with sesame seeds and green onions, this meal pairs wonderfully with steamed rice.

Ingredients

For the Shrimp and Vegetables

  • 2 teaspoons vegetable oil or canola oil
  • 1 pound RAW jumbo shrimp, deveined and cleaned (tails optional)
  • 1 red bell pepper, seeded, cored, and cut into 1-inch pieces
  • 1 cup pineapple chunks (fresh or canned)
  • 3 cloves garlic, minced
  • 1 teaspoon minced ginger
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • 1 tablespoon water

For the Sauce

  • 3/4 cup pineapple juice
  • 1/4 cup low sodium soy sauce
  • 1/3 cup low sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup brown sugar, packed (or honey/maple syrup)

For the Garnish

  • 1 teaspoon sesame seeds
  • 1 tablespoon sliced green onions

Instructions

  1. Prepare the sauce: In a small bowl, whisk together pineapple juice, low sodium soy sauce, low sodium chicken broth, hoisin sauce, and brown sugar (or honey/maple syrup). Set the sauce mixture aside to blend flavors.
  2. Heat the oil and cook shrimp: Place a large pan over medium-high heat and add 2 teaspoons of vegetable or canola oil. Season the shrimp with salt and pepper. Add shrimp to the pan in batches if needed to avoid overcrowding. Cook for 6-8 minutes, stirring occasionally, until shrimp turn pink and are cooked through. Remove shrimp from the pan and set aside on a plate to prevent overcooking.
  3. Sauté vegetables and pineapple: In the same pan, add red bell pepper and pineapple chunks. Cook for 4-5 minutes, stirring occasionally, until vegetables soften and pineapple caramelizes slightly. Then add minced ginger and garlic and sauté for an additional 30 seconds to release their aroma.
  4. Add and thicken the sauce: Stir the sauce mixture and pour it into the pan with vegetables. Bring to a gentle simmer. In a small bowl, mix cornstarch with 1 tablespoon cold water until smooth. Add this slurry to the pan and stir continuously. Bring to a boil and cook for about 1 minute until the sauce thickens to a glossy glaze.
  5. Combine shrimp and sauce: Return the cooked shrimp to the pan and toss gently to coat all pieces evenly with the thickened sauce. Heat through for one minute, ensuring shrimp stay tender.
  6. Serve and garnish: Serve the pineapple shrimp hot over cooked rice. Sprinkle with sesame seeds and sliced green onions for a final touch of flavor and texture.

Notes

  • To keep shrimp tender, remove them from the pan as soon as they turn pink and add back only at the end to avoid rubberiness.
  • Buying peeled and deveined shrimp saves time and simplifies preparation.
  • Pat shrimp dry after rinsing to prevent sogginess and help them sear properly.
  • Prepare all ingredients beforehand, as shrimp cook quickly and require close attention.
  • Avoid reheating shrimp in the microwave to prevent toughness; instead, quickly toss them in a hot skillet.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian Fusion

Find it online: https://sophiasrecipe.com/pineapple-shrimp-recipe/