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.

  • Course Dinner, Shrimp
  • Cuisine Cajun
  • Keyword 15 Minute Meal
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  • Course Dinner, Shrimp
  • Cuisine Cajun
  • Keyword 15 Minute Meal
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 25 minutes
Servings Prep Time
2 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 25 minutes
Degree of Difficulty
Easy
Ingredients
Shrimp (10-15 count), peeled and deveined
  • 6-8 large uncooked shrimp/person
  • 1 cup cubed pineapple pieces
  • canola oil to drizzle
  • 1 tbspn canola oil
  • 5 cloves garlic thinly sliced
  • 1/3 cup ginger thinly sliced into matchsticks
  • 3 tbspn light soy sauce
  • 1 cup roasted cashews
Sauce
  • 2 tbspn Thai red chilli paste
  • 1 tspn Asian chili sauce
  • 1/2 tspn toasted sesame seed oil
  • 1 tbspn honey
  • 1 bunch scallions or spring onions greens cut in 1-inch slices
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pre heat oven to 375°
  3. 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.
  4. Combine sauce ingredients and set aside until ready to use.
  5. Dry shrimp on a paper towel and season both sides, and reserve.
  6. Heat canola oil in a large skillet over medium high heat until the oil starts to shimmer.
  7. Add the sliced garlic, ginger and scallion whites, stirring constantly for 1 to 2 minutes.
  8. Add the shrimp, stir to combine and sauté for about 1-2 minutes or until the shrimp begins to turn pink.
  9. Add light soy sauce, and stir to coat the shrimp, sauté for another 1-2 minutes.
  10. Add the reserved sauce, stir to combine and sauté until the shrimp has cooked through, another 1-2 minutes.
  11. Add the cashews and the pineapple, gently toss to combine and serve with basmati rice.

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