Shrimp Stir-Fry


2 tablespoon vegetable oil

1 medium red onion, thinly sliced

2 garlic cloves, minced

4 teaspoons minced fresh ginger

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

2 cups cubed pineapple

16 shrimp

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

1 teaspoon sriracha (optional)

1 cup cooked rice

2 tablespoons mint leaves

2 tablespoons cilantro leaves

1/2 Fresno Chile, thinly sliced

4 scallions, thinly sliced

1 lime, cut into wedges

Heat oil in a large fry pan over medium heat.

Add the onion, garlic and ginger, and sauté until fragrant, about 1 minute.

Add the bell peppers and pineapple, and sauté until the peppers soften, about 5 minutes.

Add shrimp and cook until they are opaque throughout and the vegetables are tender, about 3 minutes.

Stir in soy sauce, rice vinegar and sriracha (if using) then simmer for 2 minutes.

Put rice on a plate, top with stir-fry and garnish with mint, cilantro, Chile and scallions.

Serve with lime wedges. Enjoy!
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