Before beginning, gather your ingredients because this recipe comes together quickly. The shrimp are coated in an easy-to-prepare stir-fry sauce, and pineapple and your favorite vegetables will make this a family favorite. Serve over rice; jasmine rice works very well for this.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¼ cup pineapple juice
- ¼ cup hoisin sauce
- ¼ cup low-sodium soy sauce
- 1 tablespoon sherry
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 teaspoons sesame oil
- 1 pound large shrimp, peeled and deveined
- 2 cups pineapple chunks, fresh or canned
- 1 medium red bell pepper, cored and sliced vertically
- 1 medium onion, vertically sliced
- ½ cup snow peas
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper flakes, or more to taste
- 2 medium scallions, sliced diagonally
- 1 teaspoon sesame seeds
Instructions
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
- Depending on the size shrimp you use, your cooking time may need to be adjusted, just don’t overcook the shrimp I typically use large or extra-large shrimp.
Nutrition Facts
| Calories | 306 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 173 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 2 g |
| Sodium | 1014 mg |
| Sugars | 17 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely saving this one. I had to shop for the hoisin sauce and was surprised how easy it easy it was to find. It definitely completed this dish, however, I took other reviewers advice and doubled the sauce.
This is easy and delicious! Quick to make. The only thing I changed was I used safflower oil instead of vegetable oil and I added 1/2 cup of baby carrots and sweet pickle slices to the garnishments to make it a true sweet & sour shrimp!
Very good (4-1/2 stars) and easy to make. I agree with others about doubling the suce. This is a very versatile recipe. Using what I had, I substituted chicken broth for the wine, and fresh asparagus for the snow peas. I think that chicken would be a good option for the shrimp.
We liked the taste but next time I will double the sauce.
Great! Quick, easy and delicous!
This tast so authenic, I thought I was in a restaurant.