Ingredients:

  • 500 g (1 lb) Large or Jumbo Shrimp, peeled and deveined
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • 1 Tbsp (15 ml) Cornstarch
  • 120 ml (½ cup) Unsweetened Pineapple Juice
  • 60 ml (¼ cup) Low-Sodium Soy Sauce
  • 2 Tbsp (30 ml) Rice Vinegar (unseasoned)
  • 2 Tbsp (30 ml) Light Brown Sugar (packed firmly)
  • 2 tsp Sriracha or Sambal Oelek
  • 1 tsp Sesame Oil
  • 2 Tbsp (30 ml) Neutral High-Heat Oil (e.g., canola)
  • 1 Medium Red Bell Pepper, chopped into 1-inch pieces
  • 1 Small White Onion, roughly chopped
  • 1 cup (150 g) Fresh Pineapple, cut into 1-inch cubes
  • 2 Tbsp Fresh Ginger, finely minced
  • 3 cloves Garlic, finely minced
  • 2 Spring Onions (scallions), thinly sliced (for garnish)
  • ¼ cup Fresh Coriander (Cilantro), roughly chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  1. Prepare Shrimp and Glaze: Pat the shrimp very dry. Toss them lightly in a medium bowl with salt, pepper, and cornstarch until thinly coated. In a separate small bowl, combine the pineapple juice, soy sauce, rice vinegar, brown sugar, and chili paste. Whisk until the sugar is dissolved.
  2. Sear the Shrimp: Heat the 2 Tbsp of high-heat oil in the wok or frying pan over high heat until shimmering. Add the shrimp in a single layer. Cook for 60-90 seconds per side until pink and starting to caramelise. Transfer the shrimp immediately to a clean plate.
  3. Sauté Aromatics and Vegetables: Reduce the heat slightly (medium-high). Add the minced garlic and ginger to the residual oil in the pan and cook for about 30 seconds until fragrant. Introduce the chopped red pepper and onion. Stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.
  4. Glaze and Combine: Toss in the fresh pineapple cubes and cook for 1 minute. Pour the prepared glaze sauce into the pan and bring the mixture to a rapid bubble. Cook, stirring occasionally, for 2-4 minutes until the sauce thickens into a shiny, sticky glaze. Immediately return the seared shrimp to the pan. Toss quickly for about 30 seconds until fully coated and cooked through. Remove from heat and stir in the 1 tsp of sesame oil.
  5. Serve: Transfer the pineapple shrimp to a serving dish. Garnish generously with sliced spring onions and fresh coriander. Serve hot with lime wedges on the side.