PINEAPPLE SHRIMP NOODLE BOWLS
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Provided by Anna Stockwell
Categories Shrimp Noodle Pineapple Soy Sauce Ginger Basil Cucumber Onion Peanut Lime Dinner Tropical Fruit Quick & Easy Pasta Rice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package directions.
- Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
- Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
- Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
- Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
PINEAPPLE SHRIMP PACKETS
Your family and friends will be delighted when you serve these individual grilled shrimp packets. The foil makes cleanup a breeze. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- For each packet, place a pineapple slice on a double thickness of heavy-duty foil (about 12 in. square). Top with shrimp and red pepper. Combine the brown sugar and seafood seasoning; sprinkle over shrimp. Dot with butter. Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 10-15 minutes or until shrimp turn pink. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 214 calories, Fat 7g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 593mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 1g fiber), Protein 18g protein.
PINEAPPLE SHRIMP STIR-FRY
I came up with this recipe for a luau-themed party and served it with sliced papaya, mango and avocado. Delish! If you don't care for coconut, sprinkle with chopped macadamia nuts instead. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain pineapple, reserving juice. In a small bowl, mix cornstarch, broth, brown sugar, orange juice, soy sauce and reserved pineapple juice until smooth., In a large skillet, heat oil over medium-high heat. Add peppers and onion; stir-fry 1-2 minutes or just until crisp-tender. Add shrimp; stir-fry 2-3 minutes longer or until shrimp turn pink. Remove from pan., Place pineapple in skillet. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 4-5 minutes or until sauce is thickened. Return shrimp mixture to pan; heat through, stirring to combine. Sprinkle with coconut; serve with rice.
Nutrition Facts : Calories 301 calories, Fat 7g fat (3g saturated fat), Cholesterol 139mg cholesterol, Sodium 568mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 3g fiber), Protein 20g protein.
PINEAPPLE SHRIMP FRIED RICE
My husband often ordered pineapple fried rice at Thai restaurants, so I surprised him by tweaking some similar recipes to come up with a version that's both simple and delicious. -Bonnie Brien, Pacific Grove, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Mix soy sauce, curry powder and sugar. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry shrimp until they turn pink, 2-3 minutes. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add ginger and garlic; cook just until fragrant, about 10 seconds. Add pepper, carrot and onion; stir-fry 2 minutes. Stir in pineapple and shrimp. Add rice and soy sauce mixture; heat through over medium heat, tossing to combine and break up any clumps of rice. Stir in green onions. Sprinkle with peanuts; serve with lime wedges.
Nutrition Facts : Calories 491 calories, Fat 18g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 513mg sodium, Carbohydrate 54g carbohydrate (22g sugars, Fiber 5g fiber), Protein 28g protein.
SHRIMP WITH FRESH PINEAPPLE AND CORN
Steps:
- Cook the shrimp on medium-high heat until fully pink, seasoning with blackened seasoning while you stir, about 5 minutes. Add pineapple and allow to cook for 5 to 7 minutes. Mix in corn and cook for 5 to 7 minutes.
- Serve warm on a bed of spinach.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 45.5 g, Cholesterol 95.1 mg, Fat 2.1 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 0.4 g, Sodium 609.5 mg, Sugar 20.3 g
FRESH PINEAPPLE AND SHRIMP SKILLET
Combine a little seafood and fresh fruit for a flavorful feast. Our Fresh Pineapple and Shrimp Skillet recipe delivers a variety of delicious tastes.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix cornstarch, pineapple juice, dressing and crushed pepper until blended.
- Heat oil in wok or large skillet on medium-high heat. Add bell peppers, onions and garlic; stir-fry 1 to 2 min. or until peppers are crisp-tender. Remove vegetables from wok.
- Add shrimp to wok; stir-fry 2 to 3 min. or until shrimp turn pink. Stir pineapple juice mixture. Add to wok; stir-fry 1 min. or until sauce is thickened. Return cooked vegetables to wok. Add pineapple chunks; stir-fry 1 min. or until heated through.
- Serve shrimp mixture over rice; sprinkle with nuts.
Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 140 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 21 g
FRESH PINEAPPLE SHRIMP COCKTAIL
The KRAFT Dressing is the perfect flavoring for this quick pineapple pico de gallo.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 8 servings, about 3/4 cup shrimp and 5 crackers each
Number Of Ingredients 9
Steps:
- Toss shrimp with half the lime juice. Refrigerate 30 min.; drain.
- Combine all remaining ingredients except crackers in large bowl. Add shrimp; mix lightly.
- Refrigerate 30 min. Serve with crackers.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 120 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 14 g
PINEAPPLE-SHRIMP STIR-FRY
If you've ever heard the expression, "Eat the rainbow," this colorful, tasty dish will help you do just that! Serve over hot, fluffy rice.
Provided by Bibi
Categories Shrimp Stir-Fry
Time 35m
Yield 4
Number Of Ingredients 16
Steps:
- Measure out 1/4 cup pineapple juice from the can and add to a small mixing bowl. Set pineapple chunks aside and reserve any extra juice for another use or discard.
- Add soy sauce, rice vinegar, sesame oil, garlic, ginger, fish sauce, and pepper flakes to the pineapple juice; stir until well combined. Transfer 1/4 cup of the mixture to a small bowl and leave the rest in the mixing bowl.
- Heat a 12-inch nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat until it shimmers, about 30 seconds. Add red onion and bell peppers; cook and stir for 1 to 2 minutes. Add broccoli; cook and stir for 1 minute.
- Add the sauce from the mixing bowl and bring to a boil. Add shrimp and cook until they turn pink and begin to curl, 2 to 3 minutes.
- Meanwhile, stir cornstarch into the sauce in the small bowl, mixing until there are no lumps. Slowly add to the skillet, stirring constantly. Add reserved pineapple chunks.
- Cook until sauce thickens, 1 to 2 minutes. Remove from the heat and sprinkle cashews over top. Serve immediately.
Nutrition Facts : Calories 372.5 calories, Carbohydrate 29.3 g, Cholesterol 172.5 mg, Fat 16.4 g, Fiber 4.6 g, Protein 29 g, SaturatedFat 2.2 g, Sodium 2006.6 mg
SHRIMP AND PINEAPPLE STIR-FRY
Make and share this Shrimp and Pineapple Stir-Fry recipe from Food.com.
Provided by carolinafan
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice as label directs.
- Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot.
- Add vegetables and cook, stirring constantly, until evenly coated with oil. Cover skillet and cook 3 to 4 minutes longer or until vegetables are tender-crisp, stirring occasionally.
- In 1-cup liquid measure, combine stir-fry sauce and cornstarch until well mixed.
- Add shrimp, pineapple with its juice, and stir-fry sauce mixture to vegetables in skillet and cook 4 to 5 minutes or just until shrimp turn opaque throughout, stirring occasionally.
- To serve, spoon rice onto plates and top with shrimp mixture.
Nutrition Facts : Calories 201.1, Fat 5.1, SaturatedFat 0.8, Cholesterol 172.8, Sodium 479.8, Carbohydrate 14.3, Fiber 0.5, Sugar 9.4, Protein 23.6
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
PINEAPPLE-SHRIMP ENCHILADAS
If you want a slightly sweet seafood variation on enchiladas, this is a quick and easy version using pineapple and shrimp! You can play with the seasonings in the sauce to make it as spicy (or not!) as you'd like. Serve with sour cream, lettuce, or tomato as toppings if desired!
Provided by Rebekah Rose Hills
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
- Heat oil over medium to medium-high heat in a large, nonstick skillet until hot. Add onion and cook until it begins to caramelize and become tender, 3 to 5 minutes; reduce the temperature if it's cooking too quickly. Add chipotle pepper in adobo, garlic, chili powder, cumin, paprika, and oregano. Reduce heat if needed and stir for 1 more minute until seasonings are fragrant.
- Add tomato sauce, pineapple chunks, 1 tablespoon pineapple juice, and spinach. Simmer over low heat, stirring frequently, until spinach is wilted. Taste and season with salt and pepper. Adjust other seasonings to your preference.
- Spread 1/2 to 1 cup of the sauce in a thin layer all over the bottom of the prepared baking dish.
- Add raw shrimp to the remaining sauce. Simmer until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
- Lay a tortilla on a baking sheet and fill with the pineapple-shrimp filling. Roll up carefully and set into the baking dish, seam-side down. Finish filling remaining tortillas and arranging in the baking dish, reserving about 3/4 cup of filling. Spread the remaining filling over the enchiladas and sprinkle evenly with Cheddar cheese.
- Bake in the preheated oven until sauce is bubbly and cheese is melted, about 30 minutes. Remove from oven and allow to sit for 15 to 20 minutes before serving.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 29.6 g, Cholesterol 101.1 mg, Fat 9.2 g, Fiber 3.7 g, Protein 17.2 g, SaturatedFat 3.9 g, Sodium 854.7 mg, Sugar 11.7 g
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