We eat a lot of seafood in our house and while shrimp is one of our favorites, I don’t love the price. Especially when my husband can sit down and eat 2 lbs of shrimp all by himself. I do, however, LOVE grocery store sales. I seriously channel an elderly woman as I slowly walk up and down each aisle comparing different brands, calculating the cost per ounce, and searching for any coupon that might just save me a few cents or maybe even a couple dollars…I take my grocery shopping very seriously and I have to say that I am darn good at it. So when I spotted the deal of a lifetime on jumbo shrimp at my local seafood counter, I cleaned them out and came home with over 4 pounds of shrimp. I was only slightly embarrassed when I ran into a coworker at the market, who looked in my cart at the rather large packages of shrimp and asked if we were hosting a party. Nope. We just love us some crustaceans.
Enough babble about my grocery shopping hobby…this recipe is another “Daniella-ified” healthy version of your classic Chinese Stir-fry. It uses very little oil and the sauce is very flavorful. It’s also easily adaptable based on your protein and veggie preferences. The sauce is a spicy, szechwany, peanutty, soy saucy, tangy deliciousness, so it pairs well with any type of stir-fry that your little creative mind can think of. As a kid, I always ordered Sweet and Sour Chicken when our family had Chinese takeout and I loved the chunks of pineapple that accompanied the veggies in the dish…so I happen to think that pineapple tastes absolutely delightful with any type of Chinese Stir-fry. You might think otherwise, but you should really try it at least once. Didn’t your mother always tell you that? :)
Shrimp Stir-fry
- 2 lbs Shrimp, peeled and de-veined
- 2 cups Sugar Snap Peas
- 1 Green Bell Pepper, chopped
- 1 Red Bell Pepper, chopped
- 1 Red Onion, sliced
- 1.5 cups Mushrooms, sliced
- 2 cups fresh Pineapple chunks
- 1 tsp Extra Virgin Olive Oil
- 4 tbsp Reduced Sugar Ketchup
- 8 tbsp Water
- 2 tbsp Reduced Sodium Soy Sauce
- 5 packs of Splenda
- 1.5 tsp Sriracha Sauce (any Red Chili Sauce will do)
- 1 tsp Natural Peanut Butter (Natural means no Jif or Skippy)
- 1 tsp Red Wine vinegar
- 1 tsp Fresh Ginger
- 1 tsp Crushed Garlic
- 1/4 tsp Ground Black Pepper
- In a mixing bowl, combine the ketchup, water, soy sauce, Splenda, Sriracha, peanut butter, vinegar, ginger, garlic and pepper. Whisk until smooth.
- In a large skillet or wok, heat 1 tsp of Extra Virgin Olive Oil and add the sugar snap peas, chopped peppers, onions, and mushrooms. Saute until the veggies are slightly soft.
- Add the pineapple, shrimp and sauce to the skillet. Continue to cook until shrimp are pink and opaque throughout. Watch carefully so you don’t overcook the shrimp. (That would be such a waste of a good seafood sale.)
- Serve stir-fry on top of steamed brown rice.
