Taiwanese Pineapple Shrimp

Ingredients

• about 450 g Shrimp
• 1 cup Pineapple Chunks
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 2 tbsp Soy Sauce
• 2 tbsp Ketchup
• 1 tbsp Sugar
• 1 tbsp Cornstarch
• 2 tbsp Vegetable Oil
• 2 cloves Garlic

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the about 450 g shrimp by peeling and deveining them. Place the prepared shrimp in a bowl and toss with the 1 tbsp cornstarch to coat. Let the shrimp marinate for 10 minutes.
2. 2Cut the 1 red bell pepper and 1 green bell pepper into bite-sized pieces, about 2.54 cm squares. Finely mince the 2 cloves garlic.
3. 3In a small bowl, whisk together the 2 tbsp soy sauce, 2 tbsp ketchup, and 1 tbsp sugar until well combined. This is your sauce.
4. 4Heat the 2 tbsp vegetable oil in a wok or large skillet over medium-high heat, about 204.4°C (200°C).
5. 5Add the minced 2 cloves garlic to the hot oil and stir-fry for about 30 seconds, until you can smell its fragrance.
6. 6Add the marinated about 450 g shrimp to the wok. Stir-fry for 2-4 minutes, until the shrimp turn pink and are cooked through. The internal temperature should reach 63°C.
7. 7Add the cut 1 red bell pepper, 1 green bell pepper, and 1 cup pineapple chunks to the wok. Stir-fry for another 2-3 minutes, until the peppers are slightly tender-crisp.
8. 8Pour the prepared sauce mixture into the wok with the shrimp and vegetables. Stir continuously for 1-2 minutes, until the sauce thickens and coats everything evenly.
9. 9Serve the Taiwanese Pineapple Shrimp hot, ideally with steamed rice.

Related Guides