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Skillet Pineapple Shrimp
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- #62786
Sauteed garlic and ginger along with a tropical trifecta of orange, pineapple, and lemon juice makes a bright sauce for shrimp and pineapple served over rice.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
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
directions
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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nutrition data
243 calories, 7 grams fat, 12 grams carbohydrates, 31 grams protein per serving. This recipe is low in carbs.
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reviews & comments
June 13, 2018
I used mandarin oranges, and added broccoli, asparagus and onions. Really good.
November 5, 2013
This was SO good!! I didn't have any lemons so I skipped the lemon juice and just added a little more orange juice. I served it with white rice and chow mein noodles. Can't wait to make it again!
June 30, 2013
I followed the advice about not overcooking the shrimp and was glad I did because mine still got just a little overcooked. Really liked the pineapple sauce though. We served it over rice.
June 25, 2012
This is a tasty recipe with nice citrus and tropical flavors. One note, however, is that the directions say to essentially fully cook the shrimp and then you cook it for 2-5 minutes longer over high heat to thicken the sauce. I'd cook the shrimp until they were *almost* done, then proceed otherwise you run the risk of overcooking the shrimp (which can happen quicker than you realize!). Otherwise, great recipe!