Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1/4 cup butter
- 1/4 cup pineapple juice
- 1/4 cup soy sauce (low sodium preferred)
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chopped fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- Step 1: Melt butter in a large skillet over medium heat. Add minced garlic and cook for about 30 seconds, or until fragrant, being careful not to burn the garlic.
- Step 2: Add shrimp to the skillet and cook for 2-3 minutes per side, until pink and opaque. Remove shrimp from skillet and set aside.
- Step 3: In the same skillet, whisk together pineapple juice, soy sauce, brown sugar, honey, and cornstarch. Bring to a simmer over medium heat, stirring constantly, until the sauce thickens slightly (about 1-2 minutes). Stir in red pepper flakes (if using).
- Step 4: Return the shrimp to the skillet and toss to coat them evenly in the sauce. Cook for another minute, allowing the shrimp to heat through and the sauce to glaze.
- Step 5: Garnish with chopped fresh cilantro and serve immediately over cooked rice.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or skillet, adding a splash of water or pineapple juice if needed to prevent sticking.
- Serve this delightful shrimp over a bed of fluffy rice, alongside a side of grilled pineapple for a truly Hawaiian feast.
- For extra sweetness and depth of flavor, use fresh pineapple chunks instead of juice, adding them to the sauce in step 3.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American