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 oil, divided
1tablespoonvegetable oil, divided
1 ½cupschopped fresh pineapple
1lb.peeled and deveined shrimp
4clovesgarlic, minced
½large bell pepper, sliced
2stalks bok choy, chopped into 1-inch pieces
4-5stalks asparagus, chopped into 1-inch pieces
2carrots, sliced into 1/4-inch pieces
1cupfresh sugar snap peas
3scallions, chopped
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 to skillet and cook 2-4 minutes, until pink, stirring frequently. Remove shrimp to the bowl with pineapple.
Add remaining oil to skillet and heat until shimmering. Add garlic and stir for 30 seconds, then add bell pepper, bok choy, asparagus, carrots, and sugar snap peas to skillet. Cook 4-5 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.