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Make You Cry Sweet and Spicy Pineapple Shrimp Stir Fry

Make You Cry Sweet and Spicy Pineapple Shrimp Stir Fry

Whenever I go to Sam's Club, I like to stock up on a few canned and frozen foods to have around the house for a quick weeknight meal, including frozen fish, shrimp, and veggies and canned black beans. I wanted to try something with my frozen shrimp and veggies since they've been sitting in my freezer for a while. I came across a recipe by the blogger FitMenCook, made a few modifications based on what I had in the fridge and pantry, and made my own version of a Sweet and Spicy Pineapple Shrimp Stir Fry. One of my biggest pet peeves with recipes sometimes is that you have to buy a big thing of an ingredient only to use a little bit of it in a recipe and the rest sits in the fridge/pantry. That's why I loved this recipe, as I had the frozen shrimp and veggies along with most everything else around the kitchen already. The other benefit is that it takes less than 30 minutes to prepare which is always convenient for a quick meal on a weeknight!

I had some spicy peppers in the fridge as a gift from a coworker so I used those and these were the culprit for the "Make You Cry" piece of the title. These peppers were spicy (something very similar to the habanero) and while I was eating it, I went through several glasses of water and banged the table because it was so hot. I didn't think it would be proper to call it "Bang the Table" Shrimp Stir Fry for confusion but it did also make my eyes water and my nose run so I thought "Make You Cry" did it justice. If you don't want it to be that spicy, just use a less spicy pepper (like a jalapeno or a serrano).

Here is the recipe:

Yields: 3-4 servings

Active Time: 15 minutes

Total Time: 25 minutes


·        3 cups of frozen veggies of your choice (I used broccoli, cauliflower, and carrots)

·        2 lbs. frozen shrimp, defrosted

·        5 Tbs. Olive Oil

·        2-4 peppers of your choice (jalapeno/serrano for less spice or habanero for more spice)

·        Salt

·        Pepper

·        Sauce

o   2 Tbs. Chopped Fresh ginger or ginger paste

o   2 cups pineapple juice

o   6 gloves garlic, minced (can you really have too much garlic? Serious question)

o   5 Tbs. Sriracha

o   2 Tbs. Soy Sauce

o   4 tsp. corn starch

o   2 Tbs. Honey

·        Garnish (two of my favorite garnishes)

o   Fresh Green Onion

o   Juice of 2 Limes



1. In a big skillet, sauté the frozen veggies in 2 Tbs. Olive Oil (over medium heat) until the veggies are cooked, around 5 minutes (but you be the judge). Season with Salt and Pepper.

2. While the veggies are being sautéed, mix the ingredients for the sauce together and set aside.

3. Take the veggies out and let them rest on a plate. Add the remaining olive oil to the skillet and heat over medium heat.

4. Add the shrimp to the skillet and cook until pink, around 5 minutes. Drain the liquid out of the pan (this happens with frozen shrimp)

5. Add the peppers and cook for 1 more minute

6. Add the sauce and turn up eat to bring the sauce to a boil. Cook to your desired thickness.

7. Plate the stir fry and garnish with green onion and lime juice.

8. Enjoy!

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