Pineapple Shrimp

Pearlescent shrimp coated in a syrupy, glossy sauce. Fresh pineapple acidity cuts through the sweetness, while the peppers stay crisp to the bite.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 391
• Protein: 27 g
• Carbs: 45 g
• Fat: 9 g

Ingredients

• 500 g Shrimp ( peeled )
• 1 piece Ananas comosus (L.) Merril ( cubed )
• 1 piece Red bell pepper ( diced )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp White sugar
• 1 tbsp Corn starch
• 2 tbsp Peanut oil
• 15 g Fresh ginger ( grated )
• 3 tbsp Ketchup

Instructions

1. Preparation of elements

   Peel the shrimp. Cut the pineapple and bell pepper into 2 cm cubes. Thinly slice the onion, mince the garlic, and grate the fresh ginger.

2. Searing the shrimp

   Heat the peanut oil in a wok or large skillet. Sauté the shrimp over high heat until they turn pink and firm. Remove immediately.

3. Sautéing the garnish

   In the same pan, add the onion, bell pepper, pineapple, garlic, and fresh ginger. Sauté for 3 minutes: the fruit should color slightly but the vegetables should remain al dente.

4. Thickening the sauce

   Mix the soy sauce, vinegar, sugar, ketchup, and cornstarch. Pour into the wok. Stir until the sauce coats the spoon. Return the shrimp to glaze them.

Chef's tips

• Don't overcook the shrimp at first; they will finish heating through in the sauce.
• Cornstarch must be fully dissolved in cold liquids to avoid lumps.

Storage

Keep for 24 hours in the fridge. Reheat very quickly to avoid toughening the shrimp.