Quick and Easy Weeknight Pineapple and Shrimp Stir Fry Recipe
First of all, this one was a kid-pleaser. Second of all, it was quick and easy to make on a weeknight. Does anything else matter?
Oh. Okay. I’ll tell you more about the recipe.
This pineapple shrimp stir fry is a sweet and savory summer supper. (But I’ve been known to make it mid-February when I’m craving summer in the dead of winter.)
The pineapple gives it both a sweetness and tangy-ness that is unforgettable. I would like to tell you it took me hours to create and prepare this masterpiece, but truthfully I had pineapple, I had shrimp, I had veggies, and I had hungry boys. I got creative, threw the pineapple, shrimp, and veggies together, and prayed it would work.
Fortunately, it did!
This one will be on the easy summer meals list for years to come!
he Easiest Pineapple Shrimp Stir Fry Recipe You’ll Ever Make
Let’s stop for a moment to talk about just how easy this pineapple shrimp stir fry recipe is to make.
You could chop the stir fry vegetables yourself, or you could buy a bag of frozen stir fry veggies. I suggest doing the latter. Frozen vegetables are just as healthy as fresh.
If you buy pre-cooked shrimp (deveined, of course) that has the tails off already, you’ve really got no work to do there. Because I like the look of tail-on shrimp in a photograph, I made the recipe I photographed with tail-on shrimp. If you want this recipe as quick and easy as possible, use tail-off shrimp as I usually do.
As for the pineapple, I’ve got to admit, fresh pineapple really does taste better in this recipe. I’ve used canned pineapple chunks just so I could test them before putting this recipe on the website. They don’t taste terrible, but there is a clear winner when it comes to the sweet and tangy flavor the pineapple lends to the recipe. The fresh pineapple wins, hands down.
If you don’t have time to peel, core, and chop a pineapple, try getting some from your grocery store produce section that is already peeled, cored, and chopped. Just skip the canned pineapple unless that’s all you have available.
By the way, you can cut this recipe in half for a family of four or fewer. We’re a family of five with three hungry teen boys, so I used a whole pineapple and two pounds of shrimp. Sometimes I use two bags of veggies, as well.
Here’s the recipe!
1 fresh pineapple, cut into chunks (for the best flavor it really does need to be fresh pineapple and not canned)
2 lbs of pre-cooked 31-35 shrimp
1 12 oz bag of frozen stir fry veggies
2 tbsp coconut oil
1 tbsp arrowroot powder
1/2 tsp salt
1. Heat coconut oil over medium-low heat in a large pot until melted.
2. Place the shrimp, pineapple, and frozen veggies into the pot.
3. Stir together over medium-high heat until warmed.
4. Add arrowroot powder and stir gently until the juices thicken.
5. Add salt to taste.
6. Serve as is or over rice.
Before you go!
This is how I get a real food dinner on the table on even the busiest evenings. It’s all about planning, baby. Check it out!