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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
20 mins
Cal/Serv:
247
The pineapple boat is obviously optional but it makes it look amazingly impressive so we don't know why you would skip it.
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Ingredients
For the sauce
- 1/2 cup
pineapple juice
- 1/2 cup
low-sodium chicken broth
- 1/4 cup
low-sodium soy sauce
- 2 Tbsp.
Sriracha
- 2 Tbsp.
light brown sugar
- 2 Tbsp.
rice wine vinegar
- 1 Tbsp.
minced ginger
- 2 tsp.
cornstarch
For shrimp
- 1 lb.
medium shrimp, peeled, deveined, and patted dry
Kosher salt
Freshly ground black pepper
- 4 tsp.
extra-virgin olive oil
- 1
red bell pepper, chopped
- 2 cups
fresh pineapple cubes
- 2
green onions, sliced, for garnish
Directions
- Step 1In a saucepan, combine the pineapple juice, chicken broth, soy sauce, Sriracha, brown sugar, vinegar, ginger, and cornstarch over medium heat. Let simmer until thickened and reduced by a third, about 7 minutes.
- Step 2Season the shrimp with salt and pepper. In a large skillet, heat 3 teaspoons olive oil over medium heat. Add the shrimp and cook, flipping once, until pink, 2 minutes total. Transfer to a plate.
- Step 3Add the last teaspoon of oil to the same pan. Add the bell pepper and cook until just cooked, about 3 minutes. Add the pineapple and the sauce and turn the heat to high. Once the mixture is simmering, add the shrimp and stir to combine. Serve right away with green onions on top.
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