Author:
Kevin Curry
Easy Firecracker Shrimp Pineapple
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Are you looking for a restaurant-quality seafood recipe to make during this quarantine? This might not be the best season to go to tropical beaches and enjoy great seafood dishes, but you can still make quality recipes in the comfort of your own home! Grab your apron and I hope you’re ready for some easy firecracker pineapple shrimp!
If you’re not a fan of seafood, you can swap out the shrimp for chicken, lean cut of beef, and even firm tofu or tempeh. This hearty meal will definitely fill you up and satisfy your seafood cravings!
Start by preparing the ingredients for the sauce. Mix ginger, pineapple juice, minced garlic, sriracha, low sodium soy sauce, and arrowroot starch. You can use any type of starch you’d prefer. Then, toss your shrimp in the arrowroot, and set aside until ready to cook.
Set a nonstick skillet on high heat and spray a little bit of olive oil. Throw in your pineapple chunks and sear until brown and caramelized. Remove and place the pineapple chunks in a bowl and set aside.
Set the same nonstick skillet on medium-high and add in avocado oil. Then, throw in your shrimp and cook it until it turns brown and crispy. Toss in your sliced bell pepper and cook for another minute. Turn down the heat to low and continue cooking it for one minute. Pour in your homemade sauce and stir it immediately together with the shrimp so the sauce doesn’t clump together. You can add in water or pineapple juice if your sauce is too slimy and thick.
Once the shrimp and bell pepper are coated well with the sauce, throw in your seared pineapple chunks and fold it in. You can add in chopped green onion, lime, and sesame seeds to add a little decoration to your dish.
Tada! You just made a hearty seafood meal right in the comfort of your own home!
If you liked this recipe, comment down below if you’d want us to make more seafood recipes in the future.
Easy Firecracker Shrimp Pineapple
Ingredients for 3 servings
Substitution
Note
- 1 cup fresh pineapple, chopped into 1/2-inch cubes
- 1lb raw jumbo shrimp
- 1 1/2 tablespoons arrowroot starch
- 2 tablespoons avocado oil (or coconut oil or grapeseed oil)
- Sauce
- 1 tablespoon ginger, fresh or paste
- 2/3 cup pineapple juice
- 1 tablespoon garlic, minced
- 3 tablespoon sriracha (or more/less to taste)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons arrowroot starch
- 1 tablespoon garlic, minced (optional)
- 1 tablespoon honey (optional)
- 1/3 cup diced (red) bell pepper
- garnish
- fresh green onion
- sesame seeds
- fresh lime
STEPS
Step 1
Mix together the ingredients for the sauce. Set aside.
Step 2
In a separate bowl, toss shrimp in the arrowroot. Set aside until ready to cook.
Step 3
Set a nonstick skillet on high heat and spray with a little olive oil. Add the pineapple chunks and sear for 3 to 5 minutes or until the edges are caramelized and brown. Remove the pineapple from the skillet and place in a bowl to be used later. Place the skillet back on the heat and reduce to medium-high.
Step 4
Add the avocado oil to the skillet and toss in the shrimp. Cook until the shrimp turns white and is plump, and the edges of the shrimp turn brown and crispy because of the arrowroot, about 6 to 8 minutes.
Step 5
Toss in the bell peppers and cook for 1 additional minute. Reduce the heat to low and continue stirring and cooking for 1 minute.
Step 6
Pour in the sauce and immediately begin to stir so that the sauce doesn’t become slimy or clump together. If the sauce is too jelly like, simply add tablespoons of water or pineapple juice to thin it out. Once the sauce is glistening and coating the shrimp and bell peppers, toss in the pineapple and fold everything together. Remove the skillet from the heat and continue stirring.
Step 7
Garnish and enjoy!
Easy Firecracker Shrimp Pineapple
Kevin Curry
- 1 cup fresh pineapple, chopped into 1/2-inch cubes
- 1lb raw jumbo shrimp
- 1 1/2 tablespoons arrowroot starch
- 2 tablespoons avocado oil (or coconut oil or grapeseed oil)
- Sauce
- 1 tablespoon ginger, fresh or paste
- 2/3 cup pineapple juice
- 1 tablespoon garlic, minced
- 3 tablespoon sriracha (or more/less to taste)
- 1 tablespoon low sodium soy sauce
- 2 teaspoons arrowroot starch
- 1 tablespoon garlic, minced (optional)
- 1 tablespoon honey (optional)
- 1/3 cup diced (red) bell pepper
- garnish
- fresh green onion
- sesame seeds
- fresh lime
-
Mix together the ingredients for the sauce. Set aside.
-
In a separate bowl, toss shrimp in the arrowroot. Set aside until ready to cook.
-
Set a nonstick skillet on high heat and spray with a little olive oil. Add the pineapple chunks and sear for 3 to 5 minutes or until the edges are caramelized and brown. Remove the pineapple from the skillet and place in a bowl to be used later. Place the skillet back on the heat and reduce to medium-high.
-
Add the avocado oil to the skillet and toss in the shrimp. Cook until the shrimp turns white and is plump, and the edges of the shrimp turn brown and crispy because of the arrowroot, about 6 to 8 minutes.
-
Toss in the bell peppers and cook for 1 additional minute. Reduce the heat to low and continue stirring and cooking for 1 minute.
-
Pour in the sauce and immediately begin to stir so that the sauce doesn’t become slimy or clump together. If the sauce is too jelly like, simply add tablespoons of water or pineapple juice to thin it out. Once the sauce is glistening and coating the shrimp and bell peppers, toss in the pineapple and fold everything together. Remove the skillet from the heat and continue stirring.
-
Garnish and enjoy!
Nutrition per serving
Reviews
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Jan 17 2024
I have made this three times and every time the family loves it. The only thing I change is the heat for the pan because I have an electric stove and it is never good to go past medium high heat for non-stick pans. Again, great meal, easy to make and I keep it in my monthly rotation.
Good to hear it, I’m glad you like it.