Best 2 Pineapple Shrimp Stir Fry Recipes

Craving a tantalizing blend of sweet and savory flavors? Look no further than the Pineapple Shrimp Stir Fry, a delectable dish that combines succulent shrimp with the tropical tang of pineapple, all enveloped in a symphony of colorful vegetables and a savory sauce. This quick and easy recipe promises an explosion of flavors that will transport your taste buds to a tropical paradise, making it the perfect choice for a flavorful and satisfying meal.

Let's cook with our recipes!

SHRIMP AND SCALLOP STIR-FRY WITH PINEAPPLE FRIED RICE

Shrimp and Scallop Stir-Fry with Pineapple Fried Rice image

Provided by Food Network

Categories main-dish

Time 4h14m

Yield 4 servings

Number Of Ingredients 35

Ingredients

3 tablespoons oil
3/4 cup julienned carrots
1/3 cup thinly sliced onions
1/4 cup thinly sliced-on-the-bias celery
8 jumbo scallops
12 (16 to 20/ per pound) shrimp
3/4 cup shiitake mushrooms
4 pieces baby bok choy
1 1/2 cups Lobster Sauce, recipe follows
Pineapple Fried Rice, recipe follows
4 cups shrimp shells
2 tablespoons olive oil
1/4 cup onions, chopped
1/4 cup carrots, chopped
1/4 cup celery chopped
3 garlic cloves, minced
3 teaspoons finely ground lemongrass stalks
1/3 cup sherry
1/2 cup white wine
4 cups fish stock
1 bay leaf
1 teaspoon black peppercorns
4 to 6 thyme stems
1 tablespoon sugar
2 tablespoon tomato paste
1 tablespoon lobster base
7 tablespoons peanut oil, divided
1/4 cup red onion, medium diced
2 tablespoons ginger, finely diced
2 tablespoons carrots, diced small
2 tablespoons red bell peppers, small diced
1/4 cup Chinese sausage, thinly sliced
1/4 cup water chestnuts
1/2 cup pineapple, diced small
2 cups day-old rice

Steps:

In a large wok, heat oil over high heat. Add carrots, onions, and celery, cook for 2 minutes. Add scallops and shrimp, cook for 4 minutes. Add mushrooms and bok choy and cook for 2 minutes. Add 3/4 cups lobster sauce stir well. Add 3/4 cups more lobster sauce and simmer. Pour over Pineapple Fried Rice.
Preheat oven to 400 degrees F.
Roast shrimp shells until crispy brown. In food processer, coarsely chop.
In heavy stock pot, heat olive oil, add onions, carrots, celery and garlic saute for 2 minutes. Add pesto cook 5 minutes. Add shrimp shells. Deglaze with sherry and wine. Add stock, bay leaf, and peppercorns. Add thyme, sugar, tomato paste, and lobster base. Bring to a boil, then simmer and reduce for 40 minutes. Strain through fine sieve. Return to sauce pan, reduce by half.
Over high heat, in a saute pan, heat 3 tablespoons peanut oil. Add onion, ginger, carrots, red bell peppers, and Chinese sausage. Cook stirring constantly for 5 minutes. Add water chestnuts and pineapple.
In another saute pan, over high heat, add 4 tablespoons peanut oil, when hot, add rice. Stir fry until warm. Add all other ingredients and fry until hot.

PINEAPPLE SHRIMP STIR-FRY

Pineapple Shrimp Stir-Fry image

I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1 cup chicken broth
1 tablespoon brown sugar
1 tablespoon orange juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon sesame or canola oil
1 medium sweet red pepper, thinly sliced
1 medium green pepper, thinly sliced
1 medium sweet onion, thinly sliced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1/4 cup sweetened shredded coconut, toasted
Hot cooked rice

Steps:

Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.

Nutrition Facts : Calories 301 calories, Fat 7g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 3g fiber), Protein 20g protein.

Tips:

Prep your ingredients in advance: Cut your pineapple, shrimp, and vegetables into bite-sized pieces before you start cooking. This will help the stir-fry come together quickly and easily.
Use a large skillet or wok: A large skillet or wok will help to ensure that the shrimp and vegetables cook evenly. If you don't have a large skillet or wok, you can use a regular frying pan, but you may need to cook the shrimp and vegetables in batches.
Don't overcrowd the pan: When cooking the shrimp and vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make the stir-fry soggy.
Cook the shrimp in batches: If you're using a lot of shrimp, cook them in batches. This will help to prevent them from overcooking and becoming tough.
Use a flavorful sauce: The sauce is what makes the stir-fry flavorful, so don't skimp on the ingredients. Use a combination of soy sauce, rice vinegar, brown sugar, and sesame oil to create a delicious and flavorful sauce.
Serve the stir-fry over rice: Pineapple shrimp stir-fry is traditionally served over rice. Jasmine rice or brown rice are both good choices.

Conclusion:

Pineapple shrimp stir-fry is a quick, easy, and delicious meal that is perfect for a weeknight dinner. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give pineapple shrimp stir-fry a try. You won't be disappointed!