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Spicy Shrimp With Pineapple And Bok Choy


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  • 3 tablespoons soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 2 teaspoons oriental sesame oil
  • 4 teaspoons vegetable oil
  • 1 pound uncooked large shrimp peeled, deveined
  • 4 large garlic cloves finely chopped
  • 1 1/2 tablespoons finely-chopped peeled fresh ginger
  • 1/4 teaspoon dried crushed red pepper
  • 1 large red bell pepper sliced
  • 6 baby bok choy trimmed, and cut crosswise into 1/2"-wide strips
  • 1 1/2 cups fresh peeled pineapple in 3/4" cubes
  • 6 green onions thinly sliced


Servings 4


Step 1

Blend first 5 ingredients in small bowl.

Heat wok or large nonstick skillet over medium-high heat 1 minute. Add 2 teaspoons vegetable oil; tilt to coat. Add shrimp, garlic, ginger, and crushed pepper. Stir-fry 2 minutes; transfer mixture to bowl.

Add 2 teaspoons vegetable oil to same wok or skillet. Add bell pepper; stir-fry 2 minutes. Add bok choy and stir until wilted, about 1 minute. Add pineapple, onions, and shrimp mixture. Stir-fry until shrimp are just opaque in center, about 2 minutes. Stir soy mixture and add; cook until juices thicken, about 1 minute.

This recipe yields 4 servings.

Per serving: calories, 237; total fat, 8 g; saturated fat, 1 g; cholesterol, 161 mg.

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