Name: Summer Shrimp and Pineapple Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 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; 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

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

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

Prepare teriyaki sauce by mixing all ingredients in a small bowl. Set aside.
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.
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.
Add the teriyaki sauce and reduce heat to medium and cover pan with a lid. Cook for an additional 5 minutes.
Remove lid and add shrimp, water chestnuts and pineapple. Cook for an additional 1-2 minutes, or until vegetables are fork tender.
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.

All Foods

Flexitarian Diet

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