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
- 6-8 large uncooked shrimp/person
- 1 cup cubed pineapple pieces
- canola oil to drizzle
- 1 tbsp canola oil
- 5 cloves garlic thinly sliced
- 1/3 cup ginger thinly sliced into matchsticks
- 3 tbsp light soy sauce
- 1 cup roasted cashews
Sauce
- 2 tbsp Thai red chilli paste
- 1 tspn Asian chili sauce
- 1/2 tspn toasted sesame seed oil
- 1 tbsp honey
- 1 bunch scallions greens cut in 1-inch slices
Instructions
- Gather all ingredients before starting recipe.
- Pre heat oven to 375°
- Spread pineapple chunks on non-stick aluminum foil on a flat sheet, drizzle with canola oil, sprinkle with kosher salt and place in a pre-heated oven. Bake for 15 minutes, turning once, until the pineapple starts to brown around the edges. Remove from the oven and set aside.
- Combine sauce ingredients and set aside until ready to use.
- Dry shrimp on a paper towel and season both sides, and reserve.
- Heat canola oil in a large skillet over medium high heat until the oil starts to shimmer.
- Add the sliced garlic, ginger and scallion whites, stirring constantly for 1 to 2 minutes.
- Add the shrimp, stir to combine and sauté for about 1-2 minutes or until the shrimp begins to turn pink.
- Add light soy sauce, and 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 the cashews and the pineapple, gently toss to combine and serve with basmati rice.
