Description
A vibrant and quick 20-minute stir-fry featuring succulent shrimp, juicy pineapple, and a sticky sweet chili glaze.
Ingredients
1 lb large shrimp, peeled and deveined
2 cups fresh pineapple chunks
1/2 cup sweet chili sauce
1 red bell pepper, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon soy sauce
1 tablespoon lime juice
2 tablespoons avocado oil
1/4 cup green onions, sliced
Instructions
Step 1: Pat the shrimp dry with paper towels to ensure they sear properly in the pan.
Step 2: Mix the sweet chili sauce, soy sauce, garlic, and ginger in a small bowl and set aside.
Step 3: Heat oil in a large skillet over medium-high heat and sear shrimp for 2 minutes per side until pink.
Step 4: Remove shrimp from the pan and add the diced bell peppers and pineapple chunks to the skillet.
Step 5: Sauté the fruit and vegetables for 3-4 minutes until the peppers soften and the pineapple is slightly browned.
Step 6: Pour in the sauce and let it bubble for 1 minute until it starts to thicken into a glaze.
Step 7: Toss the shrimp back into the pan, coat thoroughly with sauce, and finish with lime juice and green onions.
Notes
Use fresh pineapple for the best texture; canned can be too soft. Serve over cauliflower rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 24g
- Sodium: 850mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 145mg
