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.

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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.