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Ginger-Pineapple Shrimp Stir-Fry
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.
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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