This Spicy Shrimp with Roasted Pineapple dish comes together very quickly so it’s a good choice for a week-night dinner. I used Thai red chili paste as it is not overly spicy but adds a really nice color to the dish. If you like it hot, adjust the sauce to your liking.
Ingredients
Shrimp (10-15 count), peeled and deveined
- drizzle of canola oil
- 1 cup cubed pineapple pieces
- 1 tbsp canola oil
- 5 cloves grated garlic
- 1 tbsp grated ginger
- 3 tbsp light soy sauce
- 6-8 large uncooked shrimp/person
- kosher salt and freshly ground black pepper
- 1 cup roasted cashews
Sauce
- 2 tbsp Thai red chili paste
- 1 tsp Asian chili sauce
- 1/2 tsp toasted sesame seed oil
- 1 tbsp honey
- 1 bunch scallions greens cut in 1-inch slices
Instructions
- Gather all ingredients before starting the recipe.
- Heat drizzle of canola oil in a medium sized skillet over medium high heat. Add 1 cup cubed pineapple pieces and cook until slightly charred, about 3-4 minutes. Remove from pan and set aside until ready to use.
- Combine 2 tbsp Thai red chili paste, 1 tsp Asian chili sauce, 1/2 tsp toasted sesame seed oil, 1 tbsp honey and 1 bunch scallions greens and set aside until ready to use.
- Dry shrimp on a paper towel and season with kosher salt and freshly ground black pepper and set aside until ready to cook.
- Heat 1 tbsp canola oil in a medium skillet over medium high heat until the oil starts to shimmer.
- Add 5 cloves grated garlic, 1 tbsp grated ginger and scallion whites, stirring constantly for 1 to 2 minutes.
- Add 6-8 large uncooked shrimp/person and stir to combine. Sauté for about 1-2 minutes or until the shrimp begins to turn pink.
- Add 3 tbsp light soy sauce stir to coat the shrimp, sauté for another 1-2 minutes.
- Add the reserved sauce, stir to combine and sauté until the shrimp has cooked through, another 1-2 minutes.
- Add 1 cup roasted cashews and the reserved pineapple, gently toss to combine and serve with basmati rice.
