Description
A delicious and easy shrimp recipe featuring sweet chili sauce and fresh pineapple, perfect for any occasion.
Ingredients
Scale
- 1 pound Wild-Caught Shrimp (Ensure shrimp are peeled and deveined)
- 1/4 cup Sweet Chili Sauce (Or blend honey with sriracha)
- 2 tablespoons Soy Sauce (Can substitute with tamari for gluten-free)
- 2 cloves Minced Garlic (Opt for fresh garlic)
- 1 tablespoon Grated Ginger (Fresh ginger preferred; powdered works in a pinch)
- 1 cup Pineapple (Fresh or well-drained canned chunks)
- 2 tablespoons Olive Oil (Use any neutral oil if olive oil is unavailable)
- 1 tablespoon Lime Juice (Squeeze right before serving (optional))
- 1/2 teaspoon Red Pepper Flakes (Adjust according to spice preference (optional))
Instructions
- In a medium bowl, combine the shrimp with sweet chili sauce, soy sauce, minced garlic, and grated ginger. Stir until the shrimp is well-coated. Cover and refrigerate for 15-30 minutes.
- While the shrimp is marinating, prepare the pineapple by cutting fresh pineapple into bite-sized chunks or draining canned pineapple thoroughly.
- Heat olive oil in a skillet over medium-high heat until shimmering, then add the marinated shrimp and sauté for 2-3 minutes until pink and opaque.
- Add prepared pineapple to the skillet and stir gently, cooking for an additional 2-3 minutes until the pineapple edges begin to caramelize.
- Remove from heat and transfer to a serving plate. Squeeze lime juice over the top and sprinkle with red pepper flakes if desired.
Notes
- This dish can be served with rice or quinoa for a complete meal.
- Adjust the amount of red pepper flakes to suit your spice preference.
- Fresh pineapple is recommended for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Seafood
- Method: Sauté
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 165mg