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Entree, Seafood, Summer |270 calories per serving|35 minute recipe

Summer Shrimp and Pineapple Stir Fry

This content was last updated on January 3, 2020

Stir-fries are quick, versatile, and pack a variety of flavors and textures into a one-pot meal. This shrimp and pineapple version features a colorful variety of snap peas, pineapple, basil, and bell pepper. You can switch up the vegetables for any you have on hand and add a different protein like chicken or tofu. No matter how you mix it up, it cooks in about 15 minutes, making it a great, healthy option for a busy weeknight.

Ingredients

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Stir Fry
  • 2 tsp. olive oil, divided
  • 1.5 lbs raw shrimp, peeled and deveined (can be fresh or thawed from frozen)
  • 2 large heads of broccoli, chopped
  • 2 cups fresh snap peas
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 8 oz. can sliced water chestnuts
  • 1/2 medium whole pineapple, chopped
  • 1 small bunch or about 12 basil leaves, thinly sliced
  • 2 tsp. sesame seeds
Teriyaki Sauce
  • 1/4 cup reduced sodium tamari
  • 1/2 cup cold water
  • 1 Tbsp lime juice
  • 2 Tbsp finely grated ginger (or 1 tsp powdered ginger)
  • 2 tsp. cornstarch
  • 1 tsp. honey (can sub agave or brown sugar)
  • Dash of red pepper flakes, if desired
Makes 6 servings (2 cups). Per serving: 270 calories, 3.5 g total fat (0 g saturated fat, 0 g trans fat), 185 mg cholesterol, 33 g carbohydrates, 29 g protein, 7 g dietary fiber, 640 mg sodium, 14 g sugar, 1 g added sugar.

Directions

  1. Prepare teriyaki sauce by mixing all ingredients in a small bowl. Set aside.
  2. Heat 1 tsp of olive oil in a saucepan over medium high heat. Add shrimp and cook, stirring frequently for about 2-4 minutes, or until shrimp are pink and opaque. Remove shrimp from pan to a plate or bowl and set aside.
  3. Heat the remaining olive oil in a large saucepan or wok over medium high heat. Add broccoli, snap peas, peppers, and garlic to the pan. Saute, stirring frequently, for 2-3 minutes.
  4. Add the teriyaki sauce and reduce heat to medium and cover pan with a lid. Cook for an additional 5 minutes.
  5. Remove lid and add shrimp, water chestnuts and pineapple. Cook for an additional 1-2 minutes, or until vegetables are fork tender.
  6. Serve on its own or over brown rice, quinoa, or another whole grain of your choice. Finish with a garnish of thinly sliced basil and sesame seeds.

This recipe contains cancer fighting foods:

This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.

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