This sweet shrimp dish is a tropical delight. A hint of vinegar helps to subdue the sweetness a bit. Serve this dish with steamed broccoli and brown rice, which soaks up the extra sauce nicely.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serve with: Steamed Broccoli and Brown Rice
2 tablespoons extra virgin olive oil, divided
16 shrimp, medium size, deveined and tail removed
¼ cup pineapple chunks, minced
½ cup pineapple juice, divided
1 teaspoon apple cider vinegar
1 teaspoon cornstarch
½ teaspoon fine sea salt
1 green onion for garnish
Skillet, large enough to hold the shrimp
Spoon and small dish
Mince the ¼ cup pineapple chunks.
Season the shrimp on both sides with ½ teaspoon fine sea salt.
Drizzle 1 tablespoon olive oil over the shrimp.
Add ¼ cup pineapple juice and the ¼ cup minced pineapple to the shrimp.
Add 1 teaspoon apple cider vinegar to the shrimp.
Let sit for 5 minutes.
While the shrimp rest, thinly slice the green onion and set aside.
Add 1 teaspoon cornstarch to the remaining ¼ cup pineapple juice and stir to combine. Set aside until needed.
Place the skillet over medium heat and add in 1 tablespoon extra virgin olive oil.
When the oil begins to shimmer, the pan is hot. Gently pour the shrimp with the pineapple and juice into the skillet.
Cook the shrimp until just turning pink on the first side, about 2-3 minutes.
Flip the shrimp over, stir the pineapple juice cornstarch mixture and add it to the shrimp. Cook for another 2-3 minutes, or until the shrimp are pink on both sides and just start to curl.
Remove the shrimp from the skillet and place onto serving plates. Drizzle the sauce over the shrimp and garnish with sliced green onions.
Serve hot over brown rice.
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