Pineapple-Shrimp Stir-Fry

Name: Pineapple-Shrimp Stir-Fry
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 4
Cuisine: asian
Ingredients: 1 (8 ounce) can pineapple chunks in juice; 0.5 cup soy sauce; 0.25 cup rice vinegar; 2 tablespoons sesame oil; 1 tablespoon minced fresh garlic; 1 tablespoon grated fresh ginger; 1 teaspoon fish sauce; 0.25 teaspoon dried red pepper flakes; 2 tablespoons avocado oil; 1 medium red onion, cut into 1-inch chunks; 1 medium orange bell pepper, cut into 1-inch chunks; 1 medium red bell pepper, cut into 1-inch chunks; 4 cups broccoli florets; 1 pound large shrimp, peeled and deveined; 2 tablespoons cornstarch; 2 tablespoons chopped cashews, or to taste

⏱ 35 mins 🍽 Serves 4 🌶 asian 🏷 Main course

This colourful Asian stir-fry combines succulent shrimp with sweet pineapple chunks and crisp vegetables, all coated in a savoury and tangy sauce. The dish comes together quickly, offering a satisfying meal that's both flavourful and visually appealing. It's an ideal choice for a speedy weeknight dinner that doesn't compromise on taste or freshness. The final sprinkle of cashews adds a delightful crunch to every bite.

Ingredients

1 (8 ounce) can pineapple chunks in juice
0.5 cup soy sauce
0.25 cup rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh garlic
1 tablespoon grated fresh ginger
1 teaspoon fish sauce
0.25 teaspoon dried red pepper flakes
2 tablespoons avocado oil
1 medium red onion, cut into 1-inch chunks
1 medium orange bell pepper, cut into 1-inch chunks
1 medium red bell pepper, cut into 1-inch chunks
4 cups broccoli florets
1 pound large shrimp, peeled and deveined
2 tablespoons cornstarch
2 tablespoons chopped cashews, or to taste

Method

Pour 1/4 cup of juice from the pineapple can into a small bowl. Keep the pineapple chunks separate and set aside any remaining juice.
Combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes with the pineapple juice, stirring thoroughly. Take 1/4 cup of this mixture and place it into a separate small bowl.
Warm avocado oil in a 12-inch nonstick skillet. Once the oil shimmers, which takes about 30 seconds, add the red onion and bell peppers, stirring for 1 to 2 minutes. Introduce the broccoli and cook for 1 minute more.
Pour the sauce from the mixing bowl into the skillet and bring it to a boil. Add the shrimp and cook them for 2 to 3 minutes until they become pink and start to curl.
While the shrimp cook, mix the cornstarch into the reserved 1/4 cup of sauce until smooth. Pour this into the skillet, stirring continuously, then add the set-aside pineapple chunks.
Continue cooking for 1 to 2 minutes until the sauce thickens. Take the skillet off the heat, scatter the chopped cashews over the top, and serve straight away.

Nutrition (per serving)

Calories373 kcal

Fat16 g

Protein29 g

Sodium2007 mg

Recipe details

CategoryMain course

Cuisineasian

AuthorBibi