Friday, June 22, 2012

Pineapple Shrimp Stir Fry

To make stir-fry, you don't always need terryaki sauce, real noodles, or rice. In fact, I'll bet after you try this recipe that you'll prefer it without, especially if you serve it along with Melissa Joulwan's cold sesame cucumber noodles!

*Serves 2-4*

1 lb Fresh Shrimp (peeled and deveined)
1 Red Bell Pepper (chopped in strips)
1 bag (8 oz) Snow Peas
3/4 cup Chopped Yellow Onion
1 cup Chopped Fresh Pineapple
1 Tbsp Sesame Oil
2 Tbsp Coconut Oil
1 cup Gluten-Free Tamari
1/4 tsp Ground Ginger
1/4 tsp Garlic Powder
1/2 tsp Truvia


Blend both oils together in a large pan or wok on medium heat. Add onions and sautee until translucent. Stir in the bell pepper, snow peas, pineapple, and shrimp. Once the shrimp have turned orange, add the tamari, ginger, garlic powder, and truvia. Increase the heat briefly, approximately three minutes, while continuing to stir. Lower the heat back to medium and allow to cook for an additional ten minutes, stirring occasionally. Serve with cold sesame cucumber noodles.

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