Hawaiian Garlic Shrimp
Pan-fried shrimp tossed with garlic, ginger, and a touch of soy sauce, finished with a squeeze of fresh pineapple juice. Ready in 15 minutes for a bright, savory-sweet weeknight dinner.
- Total time
- 15 min
- Servings
- 2
- Calories
- 238
- Protein
- 28g
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cloves garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp soy sauce
- ⅓ cup pineapple juice, fresh or canned
- 2 tbsp olive oil
Instructions
- 1
Mince the 4 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
- 2
Using the side of your knife or a microplane, finely grate the 1 tablespoon of fresh ginger into a small pile, then chop any larger bits until the texture is fine and wet.
- 3
Place a 12-inch skillet over medium-high heat and add the 2 tablespoons of olive oil.
- 4
When the oil shimmers and slides quickly when you tilt the pan, about 90 seconds, add the minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant.
- 5
Add the 1 pound of shrimp to the pan in a single layer and cook without stirring for 2 minutes until the bottoms turn opaque pink.
- 6
Flip each shrimp over using tongs, then cook for another 1–2 minutes until the other side is opaque pink and the shrimp feel firm to a poke.
- 7
Pour in the 2 tablespoons of soy sauce and the 0.33 cup of pineapple juice, then stir gently to coat all the shrimp, about 30 seconds.
- 8
Taste a piece of shrimp—it should be tender and cooked through (no translucent centers). If needed, simmer for another 30 seconds.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- microplane or fine grater
- wooden spoon or silicone spatula
- tongs
- small measuring cups and spoons
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