Skillet Pineapple Shrimp
ready in: under 30 minutes
recipe id: 62786
cook method: stovetop
2 teaspoons cornstarch
1/4 cup cold water
1 can (8 ounce size) pineapple chunks
2 tablespoons oil
1 clove garlic, minced
1 slice (1-inch size) fresh ginger, minced
2 pounds medium shrimp, shelled and cleaned
3/4 cup orange juice
1 tablespoon lemon juice
Stir the cornstarch into cold water and set aside. Drain the pineapple, reserving the juice.
In a large skillet, heat the oil and saute the garlic and ginger briefly over medium high heat. Add the shrimp, raise the heat, and cook until the shrimp turns white and opaque.
Add the orange, pineapple and lemon juices to the wok and cook over high heat for 2 minutes. Add the pineapple chunks.
Stir the cornstarch mixture, add to the skillet and stir over medium high heat for a few minutes until the sauce thickens.
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