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

Paleo, Gluten Free, Dairy Free, Soy Free

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.


  • 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



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.

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