Sweet chunks of pineapple are the perfect match for mildly spiced shrimp in this saucy simmer. The ingredient list looks long because we’ve given you lots of options. So don’t worry ? you probably have most of what you need on hand.
This article has not been rated yet.
3 to 4 servings
- 5 garlic cloves
- 1 tbsp finely grated fresh ginger
- 340-g pkg frozen or fresh peeled uncooked shrimp
- 3 plum tomatoes
- 1 onion
- 1 green bell pepper
- 2 tsp vegetable oil , or 1 tsp each vegetable oil and dark sesame oil
- 1/2 cup teriyaki sauce
- 398-mL can pineapple chunks , drained, or 1 cup chopped mango
- 1/4 tsp hot-red-chili-flakes , optional
- 2 tbsp cornstarch
- 2 green onions , sliced, or 1/4 cup chopped fresh coriander
- Prepare garlic and ginger. If using frozen shrimp, do not thaw. Place in a sieve and rinse under cold running water until ice crystals melt and shrimp separate. Drain well, then pat dry with paper towels and place in a bowl. Slice tomatoes and onion into thin wedges. Slice pepper into strips.
- Heat oil in a large frying pan set over medium heat. Add garlic, ginger and onion. Stir frequently until onion starts to soften, 3 minutes. Pour in teriyaki. Using a wooden spoon, scrape up and stir in any brown bits. Add tomatoes, pepper, pineapple and chili flakes. Stir occasionally until tomatoes start to break down, 5 minutes.
- Meanwhile, place shrimp in a medium-size bowl, sprinkle with cornstarch and toss until evenly coated. After tomatoes have cooked 4 minutes, increase heat to medium-high. Add shrimp. Stir often until shrimp turn bright pink, 4 to 5 minutes. Sprinkle with green onions and serve over rice or rice noodles.
Nutrition (per serving)
- 21.1 g,
- 29.5 g,
- 4.1 g,
- 2.5 g,
- 1518 mg.