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Sautéed Shrimp with Pineapple


Molly Aronica

Sauteed Shrimp

Pineapple and shrimp may seem like a surprising pairing, but when sautéed with butter, garlic, and ginger, the two ingredients come together in sweet, savory harmony. This dish is quick and easy, since it's cooked all together on the stovetop and showcases a handful of bright, fresh ingredients.

Click here to see Butter vs. Olive Oil: What's Better?

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 Teaspoon fresh garlic, grated
  • 1 Teaspoon fresh ginger, grated
  • 1/2 Teaspoon crushed red pepper flakes
  • 1/2 Teaspoon kosher salt
  • 1/2 Cup fresh pineapple, diced
  • 1/2 Pound medium raw shrimp, cleaned
  • 2 Tablespoons fresh lemon juice
  • 2 fresh thyme sprigs, leaves only
  • Couscous, for serving

Pineapple Shrimp Stir Fry

Pineapple shrimp stir fry is a sweet, delicious, and healthy dinner recipe that's always a hit. An easy to make stir fry sauce coats the tender shrimp, sweet pineapple chunks, and our favorite veggies. It's quick to make and so much better than takeout!

Complete the meal with some perfect basmati rice or cauliflower rice. And if you like pineapple, make sure to also try our pineapple pork stir fry!


Garlic Parmesan Roasted Shrimp

Shrimp is a major food group in our house, and this Garlic Parmesan Roasted Shrimp is King of that group. Both Jon Boy and Corey would eat it daily if they could. For two weeks now, no kidding here, Corey has been asking for SHHHRIMP for dinner. He even adds the extra &ldquoshhhhh&rdquo for emphasis to really drive it home that he means business. Who am I to deny the three year old his craving? Seeing as how this is hands-down one of the easiest dinners to make, I gladly fulfilled his shrimpy wishes.

First, you make the marinade. It&rsquos just some EVOO (extra-virgin olive oil) + garlic + dried oregano leaves + dried basil + Kosher salt + black pepper + lemon zest.

Give it all a good ole stir then toss in your shrimp. We like to use the raw, frozen kind that are easy to peel and already deveined. Work smarter not harder, right?

Toss the shrimp in the marinade until they&rsquore all good and coated.

Cover &rsquoem up and throw &rsquoem in the fridge to marinate for 1-3 hours. I wouldn&rsquot marinate them any longer than 3 hours because the acid in the lemon zest will actually start to &lsquocook&rsquo the shrimp and the texture will be off.

Once they&rsquore good and marinated, toss on some* shredded Parmesan.

Roast at 400 for about 8 minutes, or until they&rsquore pink and cooked through.

Garnish with some chopped parsley, and you&rsquore on your way to makin&rsquo your shrimpy people happy.

This two pound pan of shrimp will make about 4 hearty boys-who-love-their-shrimp servings.

We love to serve our Garlic Parmesan Roasted Shrimp with one of these yummy sides: Cauliflower Mash | Cheesy Polenta | Twice Baked Potatoes | Roasted, Shaved Brussels Sprouts

Garlic Parmesan Roasted Shrimp

4 tbs. EVOO
4 garlic cloves, minced or pressed
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Zest of 1 lemon
2 pounds large shrimp, deveined*
1/2 cup grated Parmesan
2 tbs. chopped flat Italian parsley, for garnish

Combine olive oil, garlic, seasonings, and lemon zest in a large glass or plastic bowl. Add in shrimp and toss to coat. Cover with plastic wrap and marinate in the fridge for 1-3 hours.

Toss shrimp with the Parmesan in the bowl. Pour onto a 13×9 Pyrex dish or a large baking sheet. Roast at 400 for about 8 minutes, or until shrimp are pink, firm, and cooked through.


What is in Teriyaki sauce?

A simple version of teriyaki sauce is equal parts soy sauce to granulated plus rice vinegar but in my version, I’ve substituted some of the sugar with Asian Sweet Chili Sauce so we not only get sweet but we get sweet heat infused with red chilies, garlic and ginger – a depth of flavor that can’t be beat. I added some cider vinegar to add back some tang and balance the sweetness along with additional garlic and ginger to create a dynamic Teriyaki Sauce that takes just minutes to whip up!


Pineapple Skewered Shrimp

In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.

Wash, then peel and de-vein the shrimp (unless they&rsquove already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.

Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened. Serve to a hungry crowd. Get ready to be kissed because they will love you for the shrimp, if for nothing else.

That very question will keep me up tonight.

Who loves shrimp, raise your hand? (I&rsquom raising my hand.) Summer&rsquos on its way, which means barbecues, company, good times&hellipand skewers on the grill. I think this summer, I&rsquom going to try to come up with as many ways to use a skewer as I can. I LOVE things on skewers: shrimp, chicken satay, chunks of grilled veggies. There&rsquos just something so complete about it. You can grab a skewer off a tray, eat whatever&rsquos on it, and feel like you&rsquove eaten something special. And you can stop there. Or, if you&rsquore like me, you can repeat that process forty-nine times throughout the evening, and you&rsquoll STILL feel like you&rsquove eaten something special! Skewers are great like that.

This recipe is so easy, and it&rsquos one of those things that&rsquos not dependent on precise quantities and measurements, or even ingredients. You just throw some storebought teriyaki sauce into a dish, then start adding whatever you&rsquod like to add. Then you marinate the shrimp for a couple of hours, stick &rsquoem on a skewer with a chunk of&mdashyes, canned&mdashpineapple, grill &rsquoem up, and serve &rsquoem to what will soon be a roomful of very happy guests. It&rsquos a familiar flavor&mdashwho doesn&rsquot recognize the pineapple/teriyaki combination?&mdashbut what you add to the marinade can make it extra special&hellipand something all your own.

Now let&rsquos start off our day right and make some Pineapple Skewered Shrimp! Or is it Skewered Pinapple Shrimp? Oh, never mind.

The Cast of Characters: Peeled, deveined, jumbo shrimp, teriyaki sauce, garlic, sugar, canned pineapple with reserved juice, green onion. Other optional ingredients: red pepper flakes, chopped fresh ginger, lime zest&hellipthe world is your oyster!

Begin by washing, then peeling and deveining the shrimp (unless they&rsquove already come that way.) I just pull off the peel first, then run my fingernail down the back side, gently scraping open the back and removing the disgusting vein. I make sure my fingernails are spic & span, of course. (Normal people might opt for a knife, but I can&rsquot be bothered with that step. We were born with fingernails for a reason, people&mdashthey&rsquore supposed to be our tools.)

Be sure to save the shells in a Ziploc in the freezer. You&rsquoll need &rsquoem when you want to make some seafood stock.

And no, Martha didn&rsquot tell me to say that.

Start by pouring 1/2 to 1 cup of teriyaki sauce into a dish. How much you use depends on how many shrimp (&ldquoshree-yulmp&rdquo, to you Southern folks) you use.

Slice up 2 or 3 green onions and throw them in.

And maybe a little sugar, if you&rsquore feeling particularly naughty. I added about 3 tablespoons.

I always like to add a lot of chopped garlic. This was about three cloves, but feel free to load it up to your heart&rsquos content.

Now add a little juice from the pineapple chunks. Whew! We&rsquore talkin&rsquo suh-WEET! I took a little sip of the stuff and I just about went into an insulin meltdown. I also splashed in a couple of tablespoons of lemon juice, to cut the sweetness a bit. I also threw in a dash of salt.

It&rsquos now that you can add in any or all of the following: red pepper flakes, chopped fresh ginger, lime zest (mmm, yummy), even some chopped jalapenos! Hey, I&rsquom not the least bit afraid of mixing ethnicities when I cook. Rules don&rsquot apply to me.

When it&rsquos mixed to your satisfaction, throw in the peeled/deveined shrimp.

Stir the shrimp around to coat.

Now cover with plastic wrap and marinate in the fridge for a couple of hours. Several hours is okay, too.

When you&rsquore ready to fix &rsquoem up, thread them onto a wooden skewer like this. Moving the shrimp from left to right, stick the skewer through the back of the tail, then stick one pineapple chunk onto the skewer, then finish by threading it through the other side of the shrimp.

And that&rsquos why I have photos with my recipes. I&rsquom incapable of vocalizing coherent instructions.

Anyway, keep doing&hellipwhatever I did up there in the photo&hellipuntil all your shrimp are skewered.

You can either put several shrimp on one long skewer, or if you&rsquore feeling fancy, you can do singles.

And speaking of fancy, OKAY&hellipI SUPPOSE in a perfect world you COULD use a FRESH pineapple. But again&hellipwell, the ranch is not a perfect world.

Now it&rsquos time to fire up the grill! You can use the outdoor grill, or the indoor grill, or a grill pan like this one. Also, you could use the broiler in your oven. Whatever floats your boat!

Get it? Boat? Shrimp? Shrimp Boat? Man, I&rsquom headed for real hilarity today.

When the grill is nice and hot, drizzle on some olive oil.

Then put the skewers on to cook.

A minute or two later, flip them to the other side.

Then let &rsquoem go for another minute or two&hellip

And flip &rsquoem over again. You want to get that nice black-grill effect here and there.

When they&rsquore done, remove them to a plate.

Notice how the shrimp, as they cooked, wrapped tightly around the pineapple chunks?

That&rsquos kinda how I act when someone tries to take away my Coffee Haagen Dazs. I just lie on the ground and wrap myself around it, locking my arms around it to protect my precious prize.

That&rsquos it! For dinner, these are great with rice. You can even boil the heck out of the leftover marinade, strain it, and drizzle some over the top. Or at a party, just throw a whole bunch of these skewers on a big platter. Guests will oooh and aaah and kiss you, even if you don&rsquot particularly want them to.


What do you need to make Hawaiian Shrimp Scampi ?

  • shrimp
  • garlic (. )
  • butter
  • oil
  • cornstarch
  • seasonings
  • soy sauce
  • fish sauce
  • brown sugar
  • fried garlic
  • lemon juice

How to fry garlic from scratch:

There are tons of videos on the internet that show you how to make homemade fried garlic so feel free to give youtube a go if you feel like you need to see the process.

  • You’ll need a cup of oil, and about 15-20 cloves of garlic (for just this recipe.) start by heating the oil in a large 9-10 inch skillet and let it get warm — not hot.
  • Add chopped garlic and immediately lower the heat to low so that the garlic doesn’t gain color too quickly.
  • Keep stirring continuously with a heatproof spatula, so the garlic doesn’t burn. Cook for roughly 1-2 minutes or until garlic is golden brown.
  • Place a large sieve over a bowl and carefully pour the garlic into the sieve, so all the garlic catches, and the oil filters into the bowl.
  • Now you’ve got garlic oil (that you can use in this recipe or another) and fried garlic.

I find this takes a while to make, so I usually use pre-fried garlic.

Where can you buy pre-fried garlic?

I usually find it next to the fried shallots at my local Vietnamese grocery store. I’ve also seen some of the larger grocery stores in my area carrying it in the spice aisle. It’s usually in one of those fancier glass spice bottles. If you can’t find it at a grocery store, you can also buy it here.

Why do you fry your own garlic and use prefried as well?

The two types of garlic provide two very different flavors. The fresh garlic gives this recipe a nice punch and the fried garlic gives it a hint of crispy texture and really adds to the overall aroma of the dish. Trust me you won’t have to call the family for dinner, not for this one. They’ll all show up themselves!


How to thaw shrimp

Frozen shrimp is so convenient: you can pull it out of the freezer at moment’s notice for a quick meal! The only problem is…it’s easiest if you remember the day before. But if not: we’ve got a quick fix for you! Here’s the best way to thaw shrimp for this sauteed shrimp recipe:

  • Day before: Place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp in a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should defrost in about 15 minutes. Make sure to pat it dry before using!

Bring the tropical flavors of Hawaii to your kitchen by adding pineapple chunks and Hawaiian marinade to a delicious shrimp stir-fry. This recipe is a tasty dinner solution that’s ready in minutes!

Prepare rice according to package directions.

Meanwhile, combine shrimp and 1/4 cup marinade in a medium bowl. Stir to coat thoroughly.

Heat oil in a large skillet over medium heat. Add vegetables and stir-fry for 1 minute. Cover and cook for 4 additional minutes.

Drain shrimp and add to skillet. Add pineapple, 2 tablespoons of reserved pineapple juice, remaining marinade and soy sauce to skillet.

Stir-fry until all ingredients are well coated and shrimp is cooked through, about 5 minutes. Serve stir-fry over rice.

If you have fresh veggies on hand, use them instead of frozen. Simply cut them into matchsticks or a small dice and increase the stir-fry time to 8-10 minutes, until the vegetables are crisp yet tender.

Sweet Pineapple Taste

For a delicious recipe with pineapple that is sure to become an instant favorite, try this Hawaiian Shrimp Stir-Fry with the added goodness of whole grain Success® Brown Rice.

To all of those pineapple lovers out there, we hear you! This tropical fruit is the magic ingredient you need to elevate your average shrimp stir-fry to something your tastebuds will be wanting time and time again.

Common in Hawaiian and Thai cuisine, pineapple is the perfect fruity addition to anything from fried rice to a hearty breakfast bowl. Exploring the flavors of different world cuisines is a great way to travel from the comfort of your home!

Pro Stir-Fry Tips

If you want to sharpen your skills and make a stir-fry like a pro, you’ll want to start by putting these tips into practice. To begin, c oat your wok or cast iron pan with an oil with a high smoke point. Canola oil, sesame oil and avocado oil are some of the best to use when cooking at high temperatures.

When stir-frying, you also want to prep all of your ingredients before you begin. Although using frozen stir-fry vegetables is a great short cut to this recipe, if you’re using fresh veggies, chop them beforehand.

Just like the name says, stir-frying involves lots of stirring! Stir your ingredients quickly to stop anything from burning and ensure everything cooks evenly. S auce should be added last and stirred well until all of the ingredients are evenly coated.

Pretty easy, right? Start sharpening your stir-frying skills today, with this recipe!


7. Mango Guacamole

For a mouth-watering, tropical vibe, go for coconut shrimp next to some insanely good mango guacamole! Sweet, tangy, a little spicy, and bursting with flavor, a fresh mango guacamole is the epitome of summer sides.

Dip some tortilla chips, or even your shrimp itself, into this bowl full of unique flavors, and take a little bite of heaven!


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About Carlos Leo

As an Aspiring Chef, Blogger and Photographer, my passion in life is food. I'm constantly researching recipes. Constant experimenting leads me to use the best parts of each, along with some of our gourmet products, to make unique flavorful experiences. Our mission at Spoonabilities is “No Jars Left Behind.”
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