Tender, slightly sweet shrimp and caramelized pineapple tossed with crisp peppers in a creamy, spicy coconut-chili sauce; finished with bright lime and fresh herbs and served over rice or cauliflower rice.
Sweet Heat in 30 Minutes: Pineapple Shrimp That Feels Like Takeout
Caramelized pineapple, tender shrimp and a creamy coconut-chili sauce come together in about 30 minutes for an easy, dairy-free weeknight dinner.
This stir-fry exists to scratch that takeout itch when you want bright, bold flavors without the fuss. It’s a fast, weeknight-friendly dish: peel and chop (or use pre-cut) pineapple, whisk a simple coconut-chili sauce, and in 15 minutes of stovetop work you’ll have something saucy and saucy-good to spoon over rice or cauliflower rice. The timing is forgiving, so it’s great for busy evenings when you want a show-stopping meal with minimal cleanup.
What makes it sing is contrast — warm, caramelized pineapple and seared shrimp against crisp red pepper and sweet red onion. Tossing the shrimp with a light dusting of cornstarch and searing them in a hot skillet gives a silky exterior that holds up when you finish everything in the sauce. The sauce itself balances creamy coconut milk with soy and fish sauce for umami, brown sugar for caramel notes, and sriracha for that lift of heat; a squeeze of lime and a scatter of cilantro and scallions brighten the whole pan at the end.
Practical tips that save the night: whisk the coconut-chili sauce ahead and keep it in the fridge, and pat shrimp very dry so they sear instead of steam. Let the pineapple get a little color in the pan — those browned edges add caramelized depth that cuts through the richness. Add the shrimp back to the wok only long enough to finish cooking in the sauce so they stay tender.
This is easily adjustable: amp the heat with more sriracha, swap in extra veggies, or double the pineapple if you prefer sweeter notes. It’s naturally dairy-free and comes together fast, which makes it a reliable go-to when you want something that feels special but is actually simple to pull off.
Ingredients
How to Make Spicy Pineapple Shrimp Stir-Fry
- Prepare ingredients: peel and cut pineapple into 1-inch chunks (or use pre-cut), thinly slice red bell pepper and red onion, mince garlic and ginger, slice scallions, chop cilantro, and juice the lime.
- Pat shrimp dry with paper towels and toss with 1 teaspoon of the cornstarch, 1/4 teaspoon salt, and a pinch of black pepper to give them a light coating.
- Whisk the sauce in a bowl: combine coconut milk, soy sauce, fish sauce, sriracha, brown sugar and the lime juice; set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque; remove shrimp to a plate (they’ll finish cooking later).
- Add the remaining 1 tablespoon oil to the pan, then add the onion and bell pepper and stir-fry 3–4 minutes until they begin to soften. Add garlic and ginger and cook 30–45 seconds until fragrant.
- Stir in the pineapple pieces and pour the coconut-sauce mixture into the pan. Bring to a gentle simmer, then mix the remaining cornstarch (about 2 teaspoons) with 2 tablespoons cold water to make a slurry and whisk it into the sauce. Simmer 1–2 minutes until the sauce thickens and becomes glossy.
- Return the shrimp to the pan, toss to coat and heat through for 1 minute. Taste and adjust seasoning with the remaining salt and pepper if needed. Remove from heat, sprinkle with sliced scallions and chopped cilantro, and serve immediately over steamed rice or cauliflower rice.
Recipe Card
Spicy Pineapple Shrimp Stir-Fry
Tender, slightly sweet shrimp and caramelized pineapple tossed with crisp peppers in a creamy, spicy coconut-chili sauce; finished with bright lime and fresh herbs and served over rice or cauliflower rice.
- Prep
- 15 min
- Cook
- 15 min
- Servings
- 4
Ingredients
Instructions
- Prepare ingredients: peel and cut pineapple into 1-inch chunks (or use pre-cut), thinly slice red bell pepper and red onion, mince garlic and ginger, slice scallions, chop cilantro, and juice the lime.
- Pat shrimp dry with paper towels and toss with 1 teaspoon of the cornstarch, 1/4 teaspoon salt, and a pinch of black pepper to give them a light coating.
- Whisk the sauce in a bowl: combine coconut milk, soy sauce, fish sauce, sriracha, brown sugar and the lime juice; set aside.
- Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the shrimp in a single layer and sear 1–2 minutes per side until just pink and opaque; remove shrimp to a plate (they’ll finish cooking later).
- Add the remaining 1 tablespoon oil to the pan, then add the onion and bell pepper and stir-fry 3–4 minutes until they begin to soften. Add garlic and ginger and cook 30–45 seconds until fragrant.
- Stir in the pineapple pieces and pour the coconut-sauce mixture into the pan. Bring to a gentle simmer, then mix the remaining cornstarch (about 2 teaspoons) with 2 tablespoons cold water to make a slurry and whisk it into the sauce. Simmer 1–2 minutes until the sauce thickens and becomes glossy.
- Return the shrimp to the pan, toss to coat and heat through for 1 minute. Taste and adjust seasoning with the remaining salt and pepper if needed. Remove from heat, sprinkle with sliced scallions and chopped cilantro, and serve immediately over steamed rice or cauliflower rice.
Nutrition
- Carbohydrates
- 25
- Saturated Fat
- 14
- Sodium
- 840
- Fiber
- 2
- Unsaturated Fat
- 8
- Protein
- 36
- Fat
- 22
- Cholesterol
- 210
- Trans Fat
- 0
- Calories
- 440
- Sugar
- 15