Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons cornstarch
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 ½ lb shrimp (shells removed)
  • 2 tablespoons cooking oil (divided)
  • 1 cup snap peas (cut in half)
  • 1 red pepper (diced)
  • 2 cups chopped pineapple (or canned pineapple chunks)
  • Sesame seeds (for serving)
  • 1 tablespoon cornstarch
  • ½ cup pineapple juice (can sub orange juice)
  • ¼ cup hoisin sauce (gluten-free, if needed)
  • ¼ cup soy sauce (gluten-free, if needed)
  • 1 tablespoon minced ginger
  • ½ teaspoon sea salt
  • 3 cloves garlic (minced)
  • Optional: 1 teaspoon sriracha (more, to taste)

Instruction

  • If you're serving this with rice, start that first.
  • Whisk the cornstarch, onion powder, and garlic powder in a medium-sized bowl. Add the shrimp and toss to coat. Note: the batter will turn sticky.
  • Next, make the stir fry sauce. Add the cornstarch to a measuring cup. Add a little of the pineapple juice and mix it into the cornstarch. Now add the rest of the juice and the remaining sauce ingredients.
  • Heat 1 tablespoon of the oil in a large, nonstick frying pan over medium-high heat. Add the shrimp and spread them out in the pan so that they are in a single layer. Cook them for 2 minutes on each side then remove them from the pan.
  • Add the remaining 1 tablespoon of oil and the snap peas, red pepper, and pineapple and cook the veggies for 2-3 minutes, or until they are crisp-tender.
  • Return the shrimp to the pan, give the sauce a stir then pour it over the shrimp and veggies, then mix everything together. Let the sauce cook for 1 minute to thicken it then serve the stir fry with sesame seeds sprinkled on the top.