Do a search for "pineapple shrimp" on Google, and you'll find a bunch of recipes drowned in a thick brown sauce. These preparations obscure the vibrant colors and flavors of fresh shrimp and golden pineapple. I wanted to create a quick and easy stir-fry that showcases the beautiful hues and delightful flavors of briny shrimp and sweet, tangy, sun-ripened pineapple.
This dish's strength is its simplicity. By marinating the shrimp in fish sauce, salt, and freshly ground white pepper, we can add seasoning and umami that complements the shrimp's flavor without overpowering it. A small amount of starch in the marinade helps keep the shrimp juicy while thickening the juices released from the pineapple into a luscious sweet and sour glaze. The combination of savory, umami-packed shrimp with the fresh sweetness of pineapple and the pungent aroma of caramelized garlic is an irresistible blend that will transport you to an island vacation.
For the best texture, I recommend brining the shrimp in baking soda before marinating. You can follow my detailed guide on how to clean, devein, and brine shrimp.
One more tip: white pepper contains compounds that degrade quickly once ground, giving it a barnyard smell. This is why it's important to freshly grind white pepper when you use it. If you don't have white pepper or prefer not to use it, black pepper is a suitable substitute.
This Pineapple Shrimp stir-fry is a delightful, vibrant dish perfect for a quick weeknight meal, but it's impressive enough to serve as a special weekend treat. And if you're a fan of easy shrimp dishes, be sure to check out my Shrimp Rice Bowl, which takes under 20 minutes to prepare.
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Units
Ingredients
- 380 grams shrimp shelled and deveined
- 1 tablespoon potato starch
- 2 teaspoons fish sauce
- ¼ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 7 grams garlic 1 large clove roughly chopped
- 200 grams pineapple cut into bite-sized cubes
- 35 grams scallion roughly chopped
Instructions
- Marinate 380 grams shrimp with 1 tablespoon potato starch, 2 teaspoons fish sauce , ¼ teaspoon salt, and 1¼ teaspoon ground white pepper.
- To cut the 200 grams pineapple, trim off both ends and slice it into quarters lengthwise. Then, remove the core from the center of one-quarter of the pineapple and cut the quarter in half lengthwise. Slice the skin from the pineapple and cut each segment into bite-sized pieces (I used an oblique cut).
- Heat a frying pan over high heat until hot. Add 1 tablespoon vegetable oil and 7 grams garlic and swirl it around the pan.
- Add the shrimp and quickly spread it into a single layer, allowing it to cook through on one side.
- Toss the shrimp in the pan to flip them over. If you missed any, flip the remaining ones by hand.
- When the shrimp is almost (but not fully) cooked, add 200 grams pineapple, and then stir-fry the mixture until the shrimp is fully cooked and the pineapple is just starting to brown around the edges (another minute or so).
- Add 35 grams scallion and toss to distribute and serve the pineapple shrimp immediately.
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