Spicy Hawaiian Shrimp
4
- 1 pound shrimp (large or jumbo)
- 1/3 cup pineapple juice
- 1/3 cup diced pineapple chunks (fresh or canned)
- 1/2 teaspoon salt
- 3 cloves garlic (minced)
- 2 sticks green onions (sliced)
- 2 tablespoons brown sugar (for healthier option can use honey)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 Drizzle olive oil (to awaon shrimp)
- 1 tablespoon soy sauce (low sodium)
- 1 teaspoon cooking wine (I use chaoxing cooking wine)
- 1 teaspoon red pepper flakes (more or less depending on you and your family's preference or tolerance)
- 1 1/2 teaspoon lemon juice
- 1 teaspoon black pepper, onion powder, garlic powder, smoked paprika old bay seasoning
- 1 pinch fresh grated gineger
- 2 teaspoons ci=ornstarch slurry (mix 1/2 tsp cornstarch with 1 1/2 tsp water.)
Instructions
- DIRECTIONS
Washed peeled and deveined shrimp in water with lemon juice. Pat dry with a paper towel, in a small bowl combine salt, all the dry seasoning mix, except for the red pepper flakes and using a fork mix well to combine. Drizzle a drizzle of olive oil over shrimp and rub in to make sure all the shrimps are coated, seasoned with dry seasoning mix combination, leaving about 1 tsp, and set aside. Heat 1 tbsp olive oil in skillet on medium heat, brown shrimp about 2 minutes on each side, do this in two batches. Set it aside. In the same skillet add butter, when butter melts, add minced garlic, ginger, and stir to combine, let cook for 2 minutes. Add pineapple chunks and brown sugar, and red pepper flakes and remaining dry seasoning mix, stir and combine, add soy sauce, cooking wine and pineapple juice, stir to combine, cover, and bring to a low boil add cornstarch slurry, stir into combine well. When thickens to desired thickness, add the shrimp and drizzle lemon juice on, stir to combine well, cook for 5 minutes.
shrimp recipe, shrimp, seafood, 30 minute recipe