Shrimp and pineapple are a classic pairing for good reason. The sweet acidity of the fruit complements the subtle sea saltiness of the shrimp. This dish adds sriracha spiciness to amplify both sweet and salty flavors. (You can omit the sriracha entirely or amplify it if you prefer). A quick dip of broccoli and onions adds a pleasant crunchiness.
This dish cooks up quickly, so make sure you have all the ingredients ready when you start. Also, try to follow the recipe in order. By the time the shrimp are cooked, the meal is nearly complete.
pineapple shrimp bowl
12 ounce rice vermicelli
1 lb peeled, deveined shrimp
3 tablespoons low-salt soy sauce
4 teaspoons minced fresh ginger
1 cup rice vinegar
1/2 cup + 1 1/2 tablespoons brown sugar (divided)
4 cups broccoli florets
1 cup thinly sliced red onion (1 medium onion)
2 tablespoons vegetable oil (divided)
1 can (20 oz) pineapple chunks, discarded the juice set aside
1/4 to 1/2 teaspoon sriracha (or to taste)
Dissolve 2 teaspoons of cornstarch in 1 tablespoon of water
1. Cook noodles according to package directions.
2. Marinate shrimp with soy sauce and ginger.
3. Place the rice vinegar and 1/2 cup of sugar in a pot and bring to a boil, stirring to dissolve the sugar. Add broccoli and onions and cook for 2 minutes. Remove from heat, cover, and let stand, stirring occasionally, while you prepare the rest of the dish.
4. Heat 1 tablespoon oil in a large nonstick frying pan over medium heat. Add the pineapple chunks in one layer and cook until browned on the underside, about 4 minutes. Stir and cook 1 more minute. Transfer to bowl.
5. Heat the remaining 1 tablespoon oil in a frying pan. Add the shrimp (reserve the marinade) in a layer and cook until cooked through, 2 minutes on each side. Transfer to bowl with pineapple.
6. Add marinade shrimp, reserved pineapple juice, remaining 1 1/2 tbsp brown sugar, sriracha (optional), and 2 tbsp water to skillet. Bring to a boil and cook, stirring, for 3 minutes. Add the cornstarch slurry, stir, and cook until slightly thickened and shiny, 1 minute. Add shrimp and pineapple to skillet and remove from heat.
7. Divide the noodles into 4 bowls and spoon some of the sauce from the pan onto the noodles. Using a slotted spoon, top one half with pickled broccoli and the other half with shrimp and pineapple. Spoon the sauce over the shrimp and serve.
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