Ginger-Pineapple Shrimp Stir Fry
Ginger-Pineapple Shrimp Stir-Fry
Photo: Liz Andrew/Styling: Erin McDowell

Sometimes we love to make a huge stir-fry and slowly eat it all week. Other times, our attention span is shorter and we’d prefer to eat it for just one meal. Enter this brilliant single-serve ginger-pineapple shrimp stir-fry recipe. It’s a tad bit spicy, full of fresh veggies and anything but boring.

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1 serving

1 tablespoon vegetable oil

1 small red onion, thinly sliced

1 garlic clove, minced

2 teaspoons minced fresh ginger

½ red bell pepper, thinly sliced

½ yellow bell pepper, thinly sliced

1 cup cubed pineapple

8 shrimp

1 tablespoon soy sauce or tamari

1 tablespoon rice vinegar

¾ teaspoon sriracha (optional)

½ cup cooked rice

1 tablespoon mint leaves

1 tablespoon cilantro leaves

¼ Fresno chile, thinly sliced

2 scallions, thinly sliced

½ lime, cut into wedges

1. Heat the oil in a large skillet over medium heat. Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute. Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.

2. Add the shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.

3. Stir in the soy sauce, rice vinegar and sriracha (if using) and simmer for 2 more minutes.

4. Put the rice on a plate, top it with the stir-fry and garnish with mint, cilantro, chile and scallions. Serve with lime wedges.

461 calories

16g fat

70g carbs

15g protein

24g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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