A tropical shrimp and pineapple stir-fry with lots of vegetables and a sweet and spicy sauce. Cue the ukulele and you can be on an island in thirty minutes.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 4servings
Calories: 279kcal
Author: Lucy Brewer
Ingredients
Sauce
⅓cuppineapple juice
2tablespoonslime juice
3tablespoonssoy sauce
¼teaspoonminced ginger
1tablespooncornstarch
Stir-fry
4teaspoonssesame oildivided
1tablespoonvegetable oildivided
1 ½cupschopped fresh pineapple
1lb.peeled and deveined shrimp
4clovesgarlicminced
½largebell peppersliced
2stalksbok choychopped into 1-inch pieces
4-5stalksasparaguschopped into 1-inch pieces
2carrotssliced into 1/4-inch pieces
1cupfresh sugar snap peas
3scallionschopped
Instructions
Whisk together sauce ingredients and set aside.
Heat 2 teaspoons sesame oil and 1/2 tablespoon vegetable oil in large non-stick skillet on medium-high until shimmering hot.
Add pineapple to skillet and stir-fry until lightly browned. Remove pineapple to a bowl. Add shrimp and garlic to skillet. Cook 1-2 minutes, stirring frequently. Remove shrimp and garlic to the bowl with pineapple.
Add remaining oil to skillet and heat until shimmering. Add bell pepper, bok choy, asparagus, carrots, and sugar snap peas to skillet. Cook 2 minutes, stirring frequently. Add pineapple and shrimp back to skillet. Add green onions. Add sauce.
Stir to blend and cook about thirty seconds then remove all to bowl and serve over rice.