Description
Prepare tender shrimp coated in a sticky, sweet, and spicy glaze with chunks of pineapple.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh or canned pineapple chunks, drained if canned
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
- Salt and pepper to taste
- 2 green onions, sliced, for garnish
Instructions
- Pat the shrimp dry and season lightly with salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the shrimp and cook for 1 to 2 minutes per side until pink. Remove the shrimp from the skillet and set aside.
- Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
- Pour in the sweet chili sauce, soy sauce, and rice vinegar. Bring the mixture to a simmer.
- Whisk the cornstarch slurry again and slowly pour it into the simmering sauce, stirring constantly until the sauce thickens, about 1 minute.
- Return the cooked shrimp and the pineapple chunks to the skillet. Toss everything gently to coat evenly with the sauce.
- Cook for 1 more minute until the shrimp is heated through.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- If you prefer a less spicy sauce, reduce the amount of sweet chili sauce by 1/4 cup and add 1/4 cup of water or chicken broth.
- For a grilled version, thread the shrimp and pineapple onto skewers and brush with the sauce during the last few minutes of grilling.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25
- Sodium: 750
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 32
- Cholesterol: 210