In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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
1
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.
2
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.
3
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.
4
Relevant tips and techniques