In order to bring you the best organic produce, some ingredients may differ from those depicted.

Spicy stir-fried shrimp with pineapple, bell pepper and Thai basil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 460 Calories/Serving

20 Minutes

This adaptation of a classic Chinese sweet and sour stir-fry is served up with plump shrimp and juicy pineapple, while crisp bell pepper slices add a little bite.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

¼ pineapple
1 shallot
2 cloves garlic
1 red bell pepper
1 jalapeño pepper
large bunch Thai basil
¾ pound peeled
deveined shrimp
4 tablespoons stir-fry sauce
1 tablespoon sambal chili paste
2 tablespoons cashews

Nutrition per serving

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep veggies

*Cut pineapple in half lengthwise and slice into ½-inch pieces. *Peel shallot and thinly slice. *Peel garlic and mince. *Deseed pepper and thinly slice lengthwise into ¼-inch slivers. *Thinly slice jalapeno into rounds. *Pick leaves off stems of Thai basil.

Cook stir-fry

Heat 2 tablespoon oil in a sauté pan on medium-high until shimmering. Add shallot and sauté until just soft, about 1 minute. Toss in garlic, bell pepper and jalapeno — adding only half if you prefer less spice — and stir to combine. Sauté until peppers start to soften, 2 to 3 minutes. Add pineapple and shrimp and cook until shrimp starts to turn pink, 2 to 3 minutes. Add stir-fry sauce and samabl chili (if you want more of a kick) and stir to coat all the veggies. Cook until sauce is slightly reduced, another 2 minutes.

Garnish, plate

Take stir-fry off heat. Toss in cashews and basil and season to taste with salt. Divide shrimp and veggies evenly between two plates and serve.

Relevant tips and techniques

On peeling and mincing garlic without a fuss.
On how to slice and dice that onion (or shallot).

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