Ditch the takeout menus in favor of this simple Pineapple Shrimp stir-fry recipe starring pan-fried shrimp tossed in a sweet and spicy sauce with chunks of pineapple and green peppers. Serve it over steamed coconut rice and dinner is done!
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Pineapple shrimp and I go way back. Back to the awkward days of high school, when braces and retainers ruled the campus quad and lacrosse practices seeped into dinnertime hours. But when the final whistle did blow, I’d race home, eager and ready to devour whatever my mom had been cooking up in our kitchen.
On the extra special nights, the aromatic zing of fresh garlic and ginger wafting from stir-fried shrimp with chunks of pineapple and bell pepper. The shrimp were magic in a mouthful. And as quickly as my mom could stir-fry them up, my siblings and I could inhale them even faster.
Fast-forward to today and this pineapple shrimp is on repeat in my house. Now it’s my kids who come running into the kitchen, noses in the air, asking what’s for dinner. Just like my mom’s version, it’s all about that perfect balance of sweet pineapple, crispy shrimp and savory sauce. And just like when I was a teenager, it disappears from the table in no time!
This shrimp recipe stars one of my go-to Chinese cooking techniques for sealing in moisture and preventing overcooking: velveting. To do this, you marinate the shrimp in a mixture of egg white, cornstarch and rice wine vinegar. This coating keeps the shrimp juicy and tender during the double pan-frying process. (Velveting is also my secret to the best beef and broccoli recipe!)
A final toss in a semi-homemade sweet and spicy sauce will officially (and permanently) kick your carry-out menus to the curb.
- Shrimp: You can use fresh or frozen, but using frozen shrimp that are already peeled and deveined will save you time in the kitchen. Just thaw and pat them dry before cooking. If using fresh shrimp, refer to my recipe for glazed honey garlic shrimp for deveining tips.
- Cooking oil: I use vegetable oil because it has a neutral flavor, but any oil with a high smoke point works.
- Pineapple + green bell pepper: Canned pineapple chunks are perfect here—just be sure to drain the juice first. I like the color contrast with green bell peppers but feel free to swap in your favorite bell pepper color.
- For the sauce: A blend of sweet ketchup, sugar, chicken broth, garlic, ginger, and chili sauce makes this stir-fry sauce sweet, tangy and just a little spicy.
See the recipe card for full information on ingredients and quantities.
- Begin by velveting the shrimp. In a large bowl, whisk together the egg white, cornstarch, oil, vinegar and salt until smooth. Add the shrimp into the marinade and toss until they’re fully coated. Cover and let them marinate in the fridge for about 30 minutes.
- Next, make the sweet and sour sauce. Set aside.
- Dredge the shrimp in cornstarch. Shake off any excess marinade from the shrimp and add them to a bowl with cornstarch, tossing to combine. This step gives the shrimp a crisp coating.
- Time to pan-fry! Place a large skillet over medium-high heat. Add enough vegetable oil to the pan to generously coat the bottom. Once the oil is hot, add the shrimp in batches, cooking until golden and crispy, about 2 minutes per side. Transfer to a paper towel-lined plate.
- Once you’ve cooked all of the shrimp, stir-fry the diced green peppers and pineapple in the same pan until slightly softened. Remove the peppers and pineapple from the pan and set them aside with the shrimp.
- Bring it all together. Wipe out the pan and return it to the heat. Pour in your prepared sauce and bring it to a boil. Let it boil for 1 minute to thicken slightly, then toss the shrimp, peppers and pineapple back into the pan. Stir everything together until coated in the sauce and heated through. Serve immediately and enjoy!
I love serving this pineapple shrimp over a bed of steamed white jasmine rice, or alongside bacon and egg fried rice. If you’re in the mood for something lighter, serve it alongside a crisp salad or stir-fried veggies. And don’t forget the cream cheese wontons for a tasty appetizer!
- Shrimp cook quickly, so keep an eye on them! They’ll only need about 2-3 minutes per side. You’ll know they’re perfectly done when they turn pink and curl into a C-shape. Overcooking can make them tough, so take them off the heat as soon as they’re done.
- Stir-fries are all about versatility. Feel free to swap out the bell peppers or pineapple for whatever veggies you have on hand, like zucchini, carrots or snap peas.
- Meal prep tip: If you’re planning ahead, you can prep the shrimp and marinate them the day before. You can also make the sauce in advance and store it in the fridge for up to 3 days. This way, all you’ll need to do is cook the shrimp and veggies when you’re ready to eat.
Can I Use Chicken Instead?
Absolutely! This is the #1 question I get asked for this recipe. To swap in chicken for the shrimp, use 1-inch cubed chicken and follow the same steps, but make sure to increase the cooking time as chicken takes longer to cook.
If you’re craving more delicious, homemade alternatives to your favorite takeout-inspired dishes, try my Teriyaki Chicken Stir-Fry or 30-Minute Beef Lo Mein (both of which can be made with shrimp, too!). They’re perfect for those nights when you want to skip the delivery fees and whip up something quick and tasty at home.
Ingredients
For the shrimp marinade:
- 1 small egg white, beaten
- 1 Tablespoon cornstarch
- 2 teaspoons vegetable oil
- 1 Tablespoon rice wine vinegar
- 1/2 teaspoon kosher salt
For the shrimp:
- 1 pound shrimp, shelled and de-veined
- 1 cup cornstarch
- Vegetable oil, for cooking
- 1 cup diced green pepper
- 1 cup diced pineapple
For the sauce:
- 1/4 cup ketchup
- 1/2 cup chicken broth
- 1 Tablespoon sugar
- 1/3 cup store-bought sweet chili sauce
- 3 cloves garlic, minced
- 2 teaspoons grated fresh ginger
Instructions
Make the marinade:
- In a large bowl, whisk together the egg white, cornstarch, vegetable oil, rice wine vinegar and salt until well combined.
- Add the shrimp to marinade and toss to combine. Cover the bowl and refrigerate for 30 minutes. While the shrimp are marinating, prepare the sauce.
Make the sauce:
- In a medium bowl, whisk together the ketchup, chicken broth, sugar, sweet chili sauce, garlic and ginger. Set the sauce aside.
Make the stir-fry:
- Add 1 cup cornstarch to a large bowl. Shake off any excess marinade from the shrimp and add them to the bowl with the cornstarch, tossing to combine. Transfer the shrimp to a sieve and shake off any excess cornstarch.
- Place a large skillet over medium-high heat. Add enough vegetable oil to the pan to generously coat the bottom. Line a plate with paper towels.
- Once the oil is hot, add a portion of the shrimp in a single layer and cook, undisturbed, for 2 minutes. Flip the shrimp once and continue cooking until pink, about 2 more minutes. Transfer the shrimp to the paper towel-lined plate then repeat the cooking process with the remaining shrimp, adding more oil as needed. Once you’ve cooked all of the shrimp, add the diced bell peppers and pineapple to the pan and cook, stirring for 1 minute then remove the peppers and pineapple to the plate with the shrimp and wipe out the pan.
- Return the pan to the stovetop over medium heat then add the prepared sauce and bring it to a boil. Boil the sauce for 1 minute then return the shrimp, peppers and pineapple to the pan and cook an additional 1 minute, tossing to coat. Serve.
Kelly’s Notes
- To swap in chicken for the shrimp, use 1-inch cubed chicken and follow the same steps, but make sure to increase the cooking time as chicken takes longer to cook.
- Shrimp cook quickly, so keep an eye on them! They’ll only need about 2-3 minutes per side. You’ll know they’re perfectly done when they turn pink and curl into a C-shape. Overcooking can make them tough, so be sure to take them off the heat as soon as they’re ready.
- Stir-fries are all about versatility. Feel free to swap out the bell peppers or pineapple for whatever veggies you have on hand, like zucchini, carrots or snap peas.
- Meal prep tip: If you’re planning ahead, you can prep the shrimp and marinade them the day before. You can also make the sauce in advance and store it in the fridge for up to 3 days. This way, all you’ll need to do is cook the shrimp and veggies when you’re ready to eat.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from the Los Angeles Times.
Could I make this with chicken instead of shrimps?☺️
Sure!
Love love love this recipe! I make it at least once a month and often serve it with white rice.
Awesome! I’m so glad you’re enjoying the recipe, Kelsey!
5 stars! Absolutely LOVE this recipe. Serve mine over lomein noodles with fried cabbage. Prefer deep frying it over pan frying. A big thank you!
You are so welcome, Barbara! I’m so glad you enjoyed the recipe!
can I leave out the sherry? and will vegetable oil be fine instead of peanut oil?
I’m super excited to try this!! But don’t have peanut oil on hand, any suggestions?? Thanx!!!!
I’m assuming you’re using raw shrimp in this recipe?
Yes!
Hi! I am so eager to try these. What do you serve with them?
Thanks, Paula! I serve it with fried rice or steamed veggies. You can check out my recipe for One-Pot Fried Rice here: https://www.justataste.com/2009/01/one-pot-fried-rice/
My girlfriend doesn’t like shrimp (unfortunately) but we would love to try this. Would this recipe work well with chicken pieces instead? Thanks!
This recipe would absolutely work with chicken. Just a few things to keep in mind – Start with cubed chicken (aim for 1″ cubes), follow the same procedure as above, but make sure to increase the cooking time. No one wants to mess with raw poultry …
And don’t forget to report back as to how it turns out! Thanks so much and enjoy this recipe – it is one of my all-time favorites!
Thanks so much for stopping by! I am obsessed with your recipe for Chocolate-Peanut Butter Eggs – those photos are incredible!
love love love these! saw them on FPD! congrats!
Wow this looks like a dish from Yang Chow restaurant here in Los Angeles called “Slippery Shrimp.” It’s my favorite. I can’t wait to try “Crackerjack Shrimp.”
These shrimp are seriously addicting, so I’m so glad you’ll have use for that sweet chili sauce!
I am not joking you, I have a bottle of sweet hot chili sauce in my fridge that I have been looking to use for months! This is perfect!