PINEAPPLE SHRIMP NOODLE BOWLS
Quickly caramelized pineapple cubes and shrimp get tossed in a sweet, sour, and spicy sauce with lots of fresh basil. Get the recipe.
Provided by Anna Stockwell
Categories Shrimp Noodle Pineapple Soy Sauce Ginger Basil Cucumber Onion Peanut Lime Dinner Tropical Fruit Quick & Easy Pasta Rice Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook rice noodles according to package directions.
- Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
- Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
- Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
- Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.
SHRIMP AND NOODLE BOWL
Provided by Food Network
Number Of Ingredients 7
Steps:
- 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
- 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
- 3. Drain pasta mixture. Return to pan; cover and keep warm.
- 4. Heat oil over medium heat in large skillet. Add shrimp.
- 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
- 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
- 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.
SHRIMP AND PINEAPPLE STIR-FRY
Gather your ingredients before starting because this comes together quickly. An easy to make stir-fry sauce glazes the shrimp, and pineapple and your favorite veggies will make this a family favorite. Serve over rice, we particularly enjoy jasmine rice for this.
Provided by lutzflcat
Categories Stir-Fries
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
- Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
- Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
- Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
- Serve immediately, garnished with scallions and sesame seeds.
Nutrition Facts : Calories 305.8 calories, Carbohydrate 29.8 g, Cholesterol 173.1 mg, Fat 11.4 g, Fiber 3.4 g, Protein 21.6 g, SaturatedFat 1.8 g, Sodium 1013.6 mg, Sugar 17.2 g
PINEAPPLE MOJO CHICKEN NOODLE BOWL
Steps:
- For the pineapple ginger sauce: Blend pineapple and ginger and add to a rice cooker. Bring to boil, then add brown sugar. Mix cornstarch in a bowl with 1 cup water, then add cornstarch slurry to the sauce.
- For the pineapple mojo chicken: Preheat a smoker or grill for cooking at 250 degrees F.
- Combine lime juice, brown sugar, cumin, paprika, salt, onion, oregano and 1 cup pineapple ginger sauce in a bowl. Add chicken and mix together. Cover with banana leaves and put in smoker. Cook overnight.
- For the cilantro noodles: Soak noodles in warm water for approximately 10 minutes while you bring salted water to a boil. When water boils, add noodles and cook for 5 minutes. Strain and chill. Blend cilantro, garlic, lime juice, white vinegar and salt together. Mix with the noodles.
- For the pineapple mojo chicken bowl: Arrange noodles in a bowl. Top with chicken, then arrange Pico de Gallo, Beans, Pickled Red Onions, potato sticks, carrots barbecue sauce and Cilantro Aioli around the top.
- Combine the tomatoes, cilantro, onion, lime juice, vinegar, garlic and salt together in a bowl.
- Bring olive oil to heat in a rice cooker. Add onions, garlic, peppers, carrots and celery to oil and cook for approximately 5 minutes. Add sherry wine and reduce by half. Add the beans, cumin, salt, browning sauce, granulated sugar, pepper, bay leaves and oregano and cook for 20 minutes.
- Combine vinegar, sugar and 1 cup water in a rice cooker and bring it to boil. Add the red onions and cook until translucent. Remove from the heat and refrigerate 1 day before using.
- Mix cilantro stems, garlic, lime juice, vinegar and salt in a blender. Whisk together blended items with mayo.
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