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Pineapple Shrimp Stir-Fry with raisins

May 28, 2016



  • 1 1/2 cup dried Pineapple
  • 1 cup Raisins
  • 3 T. grape seed oil divided
  • 3 scallions, trimmed and sliced
  • 1 T ginger, peeled and minced
  • 1 T garlic, minced
  • 3 T sweet soy sauce
  • 1 T soy sauce
  • 1 T fresh lime juice
  • 1/2 t salt
  • 12 large shrimp, peeled & deveined
  • 1 jalapeño pepper, thinly sliced into rings with seeds left in
  • 8 small sweet peppers, stems removed and cut in half lengthwise
  • 1/2 large red onion, diced into 1/2 in pieces
  • 3 green onions, white and green parts roughly chopped
  • Dash of fish sauce
  • Cilantro (for garnish)



  1. Soak pineapple in 1 cup of warm water for 10 minutes
  2. On med-high heat warm 1 T oil in large saucepan.  Add scallions, ginger and garlic.  Cook until soft and golden.
  3. Add peppercorns, both soy sauces, lime juice, fish sauce, raisins and salt.  Bring to a boil.
  4. Reduce heat to med. for 2 minutes.  Transfer to blender.  Puree until coarsely mixed.
  5. Heat remaining oil in a wok on med-high heat.  Add red onion, sweet peppers and pineapple.
  6. Add shrimp, turning once until browned.
  7. Discard wok oil.  Add black pepper sauce and 2 T. water to shrimp in wok.
  8. Cook on med-high heat, stirring until shrimp is well coated.
  9. Add jalapeno peppers and green onions prior to removing from heat.
  10. Plate the stir-fry.  Garnish with cilantro.  Serve.

From → seafood

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