Shrimp & Pineapple Stirfry
Angie Halten
A light, yet flavorful stirfry, filled with sweet pineapple, tart lemon, and fresh basil
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- 1 tsp butter or margarine
- 1 tsp peanut oil
- 2 cloves garlic minced
- 2/3 lb medium shrimp shelled and de-veined
- 1 cup pineapple chunks drained
- 1/4 cup lemon juice
- 1 Tbsp GF soy sauce
- 1/2 tsp sugar
- 1/4 cup fresh parsley minced
- 4 lemon slices garnish
Heat butter and oil in a large skillet over medium heat. Sauté the garlic for a few seconds then add the shrimp.
Continue to cook for several minutes until the shrimp turns pink (about 3-5 minutes). Add the pineapple to the skillet just to warm it up.
Combine the sugar, soy sauce, parsley, and lemon juice in a separate bowl and stir together. Pour this mixture into the skillet and stir until all ingredients are incorporated.
Once the mixture is heated through it is ready to serve. Serve with rice and garnish with lemon slices.
