A delicious and easy recipe for Sweet Chili Pineapple Shrimp, perfect for a quick dinner.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Stir-fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1 lb large shrimp, peeled and deveined
1 tbsp cornstarch
½ tsp salt
¼ tsp black pepper
1 tbsp vegetable oil
½ cup sweet chili sauce
¼ cup pineapple juice
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp lime juice
½ tsp red pepper flakes, optional
1 cup pineapple chunks
½ red bell pepper, sliced
½ small onion, sliced
1 tbsp vegetable oil
2 green onions, sliced
1 tbsp sesame seeds
Fresh cilantro or parsley
Lime wedges
Instructions
Pat the shrimp dry. Toss with cornstarch, salt, and black pepper until lightly coated.
Whisk together sweet chili sauce, pineapple juice, soy sauce, honey, rice vinegar, garlic, ginger, lime juice, and red pepper flakes.
Heat 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Transfer to a plate.
Add the remaining tablespoon of oil. Add onion and bell pepper and stir-fry for 2–3 minutes.
Stir in the pineapple chunks and cook for another 1–2 minutes, allowing the edges to lightly caramelize.
Pour the sweet chili pineapple sauce into the skillet. Bring to a gentle simmer and cook for 2–3 minutes, until glossy and slightly thickened.
Add the cooked shrimp back to the skillet and toss everything together. Cook for about 1 minute, just until the shrimp is coated and heated through.
Remove from heat and sprinkle with green onions and sesame seeds. Add cilantro and a squeeze of fresh lime if desired.
Notes
For a spicier dish, increase the amount of red pepper flakes.
Serve over rice or noodles for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.