Sweet and tangy Asian Shrimp Saute is a fast and simple weeknight dinner. Just 20 minutes is all that separates you from this crowd pleaser!
If you are reading this post, I am now back in Italy! Can you believe it?! The summer has just flown by and I am beyond excited to be here!
But I do have a secret. As I write this I am technically still in MD. I just know the first few days are going to be busy in Italy so I wanted to make sure that I still provided you, my readers!, with excellent recipes and tidbits of my life. So therefore, I set forth to prepare this post a bit in advance of my actual departure =)
Today I have for you one of my favorite recipes of my mom’s. She has been making these shrimp for years after finding the recipe in an old newspaper clipping. Every time she would make it my whole family would gobble it down at record speed, then proceed to ask her when she was going to make it again.
Bottom line, this recipe is bomb-diggity. It’s like sunshine and rainbows. But with rainbows of deliciousness!
Wait, I think I hear angels singing….
Oh no, that’s just my tastebuds =)
Ok, I’m done with the cheesiness now. Promise.
But really, these shrimp. They are the perfect combination of salty soy sauce with sweet pineapple syrup. The result is a meal that has the perfect balance of sweetness to complement the shrimp. Then, the shrimp is made even better with chunks of actual pineapple in the dish. Served on it’s own or with rice, it’s a fantastic dinner. Plus, the best part (other than the taste) is that it takes only 20 minutes to prepare! That means that it can be made for busy weeknights, but is also special enough to have for date night.
All around Asian Shrimp Saute is a knockout. And I can’t wait to start sharing my Italy, Chapter 2, experiences with you!
- 1 20oz can pineapple chunks, in syrup
- 1/2 cup soy sauce
- 3/4 cup white granulated sugar
- 1/2 cup vegetable oil
- 5 garlic cloves, minced
- 1 tsp grated fresh ginger
- 2 tsp ground black pepper
- 1/4 cup sesame seeds, toasted
- 5 green onions, chopped
- 1 lb shrimp, peeled and deveined
- Drain pineapple chunks, reserving syrup. Combine reserved syrup, soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds and green onions in a large ziplock bag. Seal bag tightly and shake to blend thoroughly.
- Add shrimp to bag. Seal tightly and shake to coat. Refrigerate 2-3 hours, but no more than 4 hours.
- Place a skillet over medium heat. Add shrimp, draining off the majority of the liquid. Add reserved pineapple chunks to the pan. Saute until shrimp are pink and cooked throughout, about 3 to 4 minutes. Serve warm.
- 1. I save a little bit of liquid to cook in the pan with the shrimp. This gives it an extra moistness and pop!
Want more Asian dishes? Check out these recipes!