Caribbean Stir-Fried Shrimp

  • Yield 6 servings

Stir-fries are speedy, but this one-skillet meal is even faster because all of the vegetables come right out of your pantry.


2 teaspoons vegetable oil, divided
1 medium onion, coarsely chopped
1 -- (20-ounce) can pineapple chunks in juice, drained, and patted dry
1 pound frozen, large shrimp, thawed, peeled and drained
1 -- garlic clove, minced
1 pinch crushed red pepper flakes (optional)
1 -- (14.5-ounce) can diced tomatoes, drained
1/4 cup canned, diced mild green chiles
1 teaspoon soy sauce
3 cups hot cooked rice (optional)



  1. Heat a large skillet or wok over medium-high heat. Add half the oil and heat until smoking, about 10 seconds. Add the onion and stir-fry until lightly browned, about 1 minute. Add the pineapple and stir fry gently until pineapple browns lightly, about 1 minute. Remove pineapple to a bowl and set aside.
  2. Add remaining oil to the pan. Add shrimp and stir-fry until opaque, about 1 minute. Add garlic and red pepper, if desired, and stir-fry for 10 seconds.
  3. Add the tomatoes, chilies, and reserved pineapple and stir fry until heated through, about
  4. 1 minute. Stir in soy sauce and serve over rice, if desired.



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