Introduction: Ready for a Quick, Tropical Seafood Dish?
Craving a vibrant, flavorful meal that’s ready in minutes? This Ginger-Pineapple Shrimp Stir-Fry is your perfect choice! Featuring juicy shrimp, sweet pineapple, crisp bell peppers, and a zesty ginger-soy sauce, all served over rice and garnished with fresh herbs and lime, this stir-fry is a delightful mix of sweet, savory, and spicy flavors. Perfect for quick weeknight dinners, healthy lunches, or casual gatherings, it’s inspired by your love for bold, seafood-forward dishes like Spicy Shrimp Tacos with Mango Salsa and Citrus Shrimp and Avocado Salad. Naturally gluten-free (with tamari) and adaptable for keto diets, it’s a versatile crowd-pleaser. Ready to fire up the wok? Let’s dive into this easy recipe!
Overview: Why Ginger-Pineapple Shrimp Stir-Fry is a Must-Try
This Ginger-Pineapple Shrimp Stir-Fry combines tender shrimp with colorful vegetables and a tangy-sweet sauce, creating a fast, satisfying meal with tropical vibes. The one-pan method and quick cooking time make it ideal for busy days. What makes it special? It’s a gluten-free dish (with tamari) that’s ready in about 15 minutes, perfect for showcasing fresh ingredients, and adaptable for keto diets, offering a bold, flavorful meal with minimal effort.
- Time Requirement: About 15 minutes total (5 minutes prep, 10 minutes cooking).
- Difficulty Level: Easy! Perfect for beginners or quick meals.
- Why It’s Special: It’s a gluten-free, sweet-spicy stir-fry with tropical flair.
This shrimp stir-fry is a quick, vibrant treat that’s sure to impress. Let’s get cooking!
Essential Ingredients
Here’s what you need to make Ginger-Pineapple Shrimp Stir-Fry. Each ingredient adds to the sweet, savory, and zesty magic.
- Vegetable Oil (1 Tbsp): Aids sautéing and adds light richness.
- Red Onion (1 small, thinly sliced): Provides sharp, sweet crunch.
- Garlic (1 clove, minced): Brings bold, savory depth.
- Fresh Ginger (2 tsp, minced): Adds warm, zesty spice.
- Red Bell Pepper (½, thinly sliced): Offers sweet, vibrant crunch.
- Yellow Bell Pepper (½, thinly sliced): Adds color and mild sweetness.
- Pineapple (1 cup, cubed): Brings sweet, tropical juiciness.
- Shrimp (8, peeled and deveined, 31/40 size recommended): Provides tender, juicy protein.
- Soy Sauce or Tamari (1 Tbsp): Adds savory, umami flavor (tamari for gluten-free).
- Rice Vinegar (1 Tbsp): Brings tangy, mild acidity.
- Sriracha (¾ tsp, optional): Adds a spicy kick.
- Cooked Rice (½ cup): Serves as a hearty base.
- Mint Leaves (1 Tbsp): Infuses fresh, cooling flavor.
- Cilantro Leaves (1 Tbsp): Adds vibrant, herbaceous freshness.
- Fresno Chile (¼, thinly sliced): Brings mild heat and color.
- Scallions (2, thinly sliced): Offer mild oniony crunch.
- Lime (½, cut into wedges): Provides bright, tangy garnish.
Substitutions and Variations
- Shrimp: Swap with scallops, firm white fish (e.g., cod), or tofu for vegetarian (cook tofu 4–5 minutes until golden).
- Pineapple: Use mango or canned pineapple (drained) for similar sweetness.
- Bell Peppers: Replace with zucchini, snap peas, or broccoli for variety.
- Soy Sauce/Tamari: Use coconut aminos for soy-free or lower sodium.
- Rice: Swap with cauliflower rice for keto (~3–4g net carbs per serving) or quinoa for extra protein.
- Sriracha: Omit for mild flavor or use hot sauce or red-pepper flakes.
- Keto Adjustment: Replace rice with cauliflower rice, reduce pineapple to ¼ cup (~3–4g net carbs per serving).
- Vegan Version: Swap shrimp with tofu or mushrooms; use coconut aminos.
- Spicy Version: Increase sriracha to 1 tsp or add a whole Fresno chile.
- Grain-Free Version: Use cauliflower rice or zucchini noodles instead of rice.
Step-by-Step Instructions
Making this Ginger-Pineapple Shrimp Stir-Fry is fast and simple, with a quick sauté and assembly. Follow these steps for a perfect dish every time.
Step 1: Sauté the Vegetables
- Heat 1 Tbsp vegetable oil in a large skillet over medium heat.
- Add 1 small thinly sliced red onion, 1 minced garlic clove, and 2 tsp minced ginger; sauté until fragrant, about 1 minute.
- Add ½ red bell pepper, ½ yellow bell pepper (both thinly sliced), and 1 cup cubed pineapple; sauté until peppers soften, about 5 minutes.
Tip: Slice vegetables thinly for quick cooking; stir frequently to prevent garlic from burning.
Step 2: Cook the Shrimp
- Add 8 peeled and deveined shrimp to the skillet.
- Cook until shrimp are opaque and cooked through (145°F internally), about 3 minutes.
Tip: Pat shrimp dry before adding to ensure they sear nicely; avoid overcooking to keep them tender.
Step 3: Add the Sauce
- Stir in 1 Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, and ¾ tsp sriracha (if using).
- Simmer for 2 minutes until the sauce coats the shrimp and vegetables.
Tip: Adjust sriracha to taste; simmer gently to meld flavors without reducing sauce too much.
Step 4: Assemble and Serve
- Place ½ cup cooked rice on a plate.
- Top with the shrimp stir-fry mixture.
- Garnish with 1 Tbsp mint leaves, 1 Tbsp cilantro leaves, ¼ thinly sliced Fresno chile, and 2 thinly sliced scallions.
- Serve with lime wedges for squeezing.
Tip: Prep garnishes just before serving for maximum freshness; offer extra lime for added zing.
Assembly: Building the Perfect Ginger-Pineapple Shrimp Stir-Fry
Making this Ginger-Pineapple Shrimp Stir-Fry is all about creating a vibrant, balanced dish with bold textures. Here’s how to make it perfect:
- Sauté Veggies Crisp: Cook peppers and pineapple until just tender for texture.
- Cook Shrimp Tender: Sauté briefly to keep shrimp juicy and avoid toughness.
- Sauce Lightly: Coat ingredients without overwhelming the dish.
- Garnish Fresh: Add herbs, chile, and lime for vibrant color and flavor.
Presentation Tips:
- Serve on a single plate for a casual meal or in a bowl for a cozy vibe.
- Pair with a keto-friendly side like a cucumber salad or grilled asparagus.
- Garnish with extra cilantro, a sprinkle of sesame seeds, or additional Fresno chile for a polished look.
Storage and Make-Ahead Tips
This stir-fry is best enjoyed fresh but stores well for quick meals. Here’s how to keep it fresh:
- Storing Leftovers:
- Store stir-fry (without rice or garnishes) in an airtight container in the refrigerator for up to 2 days.
- Store cooked rice separately in the fridge for up to 3 days.
- Store garnishes (herbs, chile, scallions) separately in the fridge for up to 2 days.
- Avoid freezing, as shrimp and vegetables lose texture.
- Reheating:
- Reheat stir-fry in a skillet over low heat for 2–3 minutes to avoid overcooking shrimp.
- Reheat rice in a microwave with a splash of water for 1–2 minutes.
- Add garnishes fresh after reheating.
- Make-Ahead Tips:
- Prep vegetables, ginger, and garlic up to 1 day ahead; store in the fridge.
- Cook shrimp and sauce fresh for best texture and flavor.
- Prep garnishes just before serving to maintain freshness.
Tip: Add a squeeze of lime when serving leftovers to refresh flavors.
Recipe Variations
This Ginger-Pineapple Shrimp Stir-Fry is versatile, drawing on your love for bold, seafood-forward dishes like Spicy Shrimp Tacos with Mango Salsa and Citrus Shrimp and Avocado Salad. Here are some fun ideas:
- Keto Shrimp Stir-Fry: Replace rice with cauliflower rice and reduce pineapple to ¼ cup (~3–4g net carbs per serving).
- Gluten-Free Version: Use tamari or coconut aminos; already gluten-free with these.
- Vegan Version: Swap shrimp with tofu or mushrooms, seasoned with the same sauce.
- Spicy Stir-Fry: Increase sriracha to 1 tsp or add a whole Fresno chile to the sauté.
- Tropical Twist: Add ½ cup diced mango or coconut milk (2 Tbsp) to the sauce for extra sweetness.
Tip: Serve with a side of keto-friendly pickled vegetables or a sprinkle of toasted sesame seeds for extra flair.
Conclusion: A Zesty, Tropical Treat to Love
Ginger-Pineapple Shrimp Stir-Fry is the perfect way to enjoy a quick, flavorful meal that’s both vibrant and satisfying. With its juicy shrimp, sweet pineapple, and zesty ginger-soy sauce, it’s a dish that’s as delicious as it is easy. Perfect for weeknight dinners, healthy lunches, or casual gatherings, this stir-fry is sure to become a favorite. Play with the variations, garnish with your favorites, and savor every sweet-spicy bite. What’s your favorite way to enjoy this shrimp stir-fry? Share your ideas in the comments and let us know how it turned out!
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Ginger-Pineapple Shrimp Stir-Fry
Description
Craving a vibrant, flavorful meal that’s ready in minutes? This Ginger-Pineapple Shrimp Stir-Fry is your perfect choice! Featuring juicy shrimp, sweet pineapple, crisp bell peppers, and a zesty ginger-soy sauce, all served over rice and garnished with fresh herbs and lime, this stir-fry is a delightful mix of sweet, savory, and spicy flavors.
Ingredients
Here’s what you need to make Ginger-Pineapple Shrimp Stir-Fry. Each ingredient adds to the sweet, savory, and zesty magic.
- Vegetable Oil (1 Tbsp): Aids sautéing and adds light richness.
- Red Onion (1 small, thinly sliced): Provides sharp, sweet crunch.
- Garlic (1 clove, minced): Brings bold, savory depth.
- Fresh Ginger (2 tsp, minced): Adds warm, zesty spice.
- Red Bell Pepper (½, thinly sliced): Offers sweet, vibrant crunch.
- Yellow Bell Pepper (½, thinly sliced): Adds color and mild sweetness.
- Pineapple (1 cup, cubed): Brings sweet, tropical juiciness.
- Shrimp (8, peeled and deveined, 31/40 size recommended): Provides tender, juicy protein.
- Soy Sauce or Tamari (1 Tbsp): Adds savory, umami flavor (tamari for gluten-free).
- Rice Vinegar (1 Tbsp): Brings tangy, mild acidity.
- Sriracha (¾ tsp, optional): Adds a spicy kick.
- Cooked Rice (½ cup): Serves as a hearty base.
- Mint Leaves (1 Tbsp): Infuses fresh, cooling flavor.
- Cilantro Leaves (1 Tbsp): Adds vibrant, herbaceous freshness.
- Fresno Chile (¼, thinly sliced): Brings mild heat and color.
- Scallions (2, thinly sliced): Offer mild oniony crunch.
- Lime (½, cut into wedges): Provides bright, tangy garnish.
Substitutions and Variations
- Shrimp: Swap with scallops, firm white fish (e.g., cod), or tofu for vegetarian (cook tofu 4–5 minutes until golden).
- Pineapple: Use mango or canned pineapple (drained) for similar sweetness.
- Bell Peppers: Replace with zucchini, snap peas, or broccoli for variety.
- Soy Sauce/Tamari: Use coconut aminos for soy-free or lower sodium.
- Rice: Swap with cauliflower rice for keto (~3–4g net carbs per serving) or quinoa for extra protein.
- Sriracha: Omit for mild flavor or use hot sauce or red-pepper flakes.
- Keto Adjustment: Replace rice with cauliflower rice, reduce pineapple to ¼ cup (~3–4g net carbs per serving).
- Vegan Version: Swap shrimp with tofu or mushrooms; use coconut aminos.
- Spicy Version: Increase sriracha to 1 tsp or add a whole Fresno chile.
- Grain-Free Version: Use cauliflower rice or zucchini noodles instead of rice.
Instructions
Step 1: Sauté the Vegetables
- Heat 1 Tbsp vegetable oil in a large skillet over medium heat.
- Add 1 small thinly sliced red onion, 1 minced garlic clove, and 2 tsp minced ginger; sauté until fragrant, about 1 minute.
- Add ½ red bell pepper, ½ yellow bell pepper (both thinly sliced), and 1 cup cubed pineapple; sauté until peppers soften, about 5 minutes.
Tip: Slice vegetables thinly for quick cooking; stir frequently to prevent garlic from burning.
Step 2: Cook the Shrimp
- Add 8 peeled and deveined shrimp to the skillet.
- Cook until shrimp are opaque and cooked through (145°F internally), about 3 minutes.
Tip: Pat shrimp dry before adding to ensure they sear nicely; avoid overcooking to keep them tender.
Step 3: Add the Sauce
- Stir in 1 Tbsp soy sauce or tamari, 1 Tbsp rice vinegar, and ¾ tsp sriracha (if using).
- Simmer for 2 minutes until the sauce coats the shrimp and vegetables.
Tip: Adjust sriracha to taste; simmer gently to meld flavors without reducing sauce too much.
Step 4: Assemble and Serve
- Place ½ cup cooked rice on a plate.
- Top with the shrimp stir-fry mixture.
- Garnish with 1 Tbsp mint leaves, 1 Tbsp cilantro leaves, ¼ thinly sliced Fresno chile, and 2 thinly sliced scallions.
- Serve with lime wedges for squeezing.
Tip: Prep garnishes just before serving for maximum freshness; offer extra lime for added zing.
FAQs
1. Can I use frozen shrimp?
Yes! Thaw 8 frozen shrimp, pat dry, and cook as directed; ensure they reach 145°F internally.
2. Is this dish keto-friendly?
With rice and pineapple, it’s not keto-friendly (~15–20g net carbs per serving). Use cauliflower rice and reduce pineapple for keto (~3–4g net carbs).
3. Can I make it vegan?
Yes! Swap shrimp with tofu or mushrooms, seasoned with the same sauce.
4. Why are my vegetables soggy?
- Slice peppers and pineapple thinly for quick cooking.
- Avoid overcrowding the skillet to prevent steaming.
- Cook on medium heat for crisp-tender texture.
5. Can I make this ahead?
Yes! Prep vegetables and garnishes up to 1 day ahead; cook shrimp and sauce fresh.
6. How long does it last?
Stir-fry lasts in the fridge for 2 days; rice lasts 3 days; garnishes last 2 days.
7. Can I use other grains?
Yes! Swap rice with quinoa, farro, or cauliflower rice for grain-free.
8. What’s the best way to serve it?
Serve hot over rice, paired with a keto-friendly side like cucumber salad or grilled asparagus, garnished with extra herbs or lime wedges.