Monthly Archives: October 2018

Shrimp & Pineapple Stirfry

Loaded with broccoli, red pepper, and pineapple, this dinner can be on the table in 20 minutes.


1 lb shrimp, peeled and deveined

1 head broccoli, chopped

1 medium pineapple, cubed

1 red pepper, cut into strips

4 Tbsp soy sauce

1 Tbsp orange juice

1 1/2 Tbsp sriracha

1 Tbsp brown sugar

1 Tbsp ginger paste

5 cloves garlic, minced

2 tsp sesame oil

1 tsp cornstarch


Assemble sauce by mixing soy sauce through corn starch, set aside.

Head large skillet or wok over medium high heat. Add 1-2 tsp cooking oil of your choice. Add broccoli, peppers, and pineapple to pan. Cook until broccoli is bright green and still crispy. Remove vegetables from pan and set aside.

Add shrimp to pan and cook until pink and opaque. Return vegetables to pan. Add sauce and cook until slightly thickened.

Serve with rice, noodles, or cauliflower rice.