Pineapple Shrimp Noodle Bowls Food

PINEAPPLE SHRIMP BOWLS

Steps:

• Carefully slice your pineapples in half lengthways through the stem.
• Next, lay the pineapple halves cut side up onto the cutting board. Using a paring knife, cut around the edges, leaving a 1/4 to 1/2-inch thick edge as shown. This will help you to carve the flesh easier. Scoop out the pineapple flesh, and pour any juice into a small bowl. You should have around 1/4 cup of fresh pineapple juice total from the 2 fruits. Set your pineapple bowls aside.
• Remove and discard the tough center from the pineapple flesh. Dice the flesh into cubes and set it aside in a bowl.
• Heat 1 tablespoon of your oil in a large skillet over medium-high heat. Add in the shrimp, sea salt, and freshly ground black pepper if desired and saute for 3-5 minutes, or until pink and opaque. Set shrimp aside on a plate.
• Meanwhile, add all the sauce ingredients into a small bowl and whisk really well to combine.
• In that same preheated skillet, add the rest of the oil and cook your bell pepper together with the red onion for 3-4 minutes. Add in the garden peas and chopped pineapple flesh. Pour in your sauce mixture over the ingredients in the hot skillet. Let it simmer while gently stirring until it reduces a bit.
• Return the shrimp into your skillet, and cook for no more than 1 minute, just until the shrimp are heated through.
• Spoon your shrimp mixture into your pineapples, garnish with green onions and enjoy!

PINEAPPLE SHRIMP NOODLE BOWLS

Steps:

• Cook rice noodles according to package directions.
• Meanwhile, toss shrimp and pineapple in a large bowl; season with salt. Add soy sauce and ginger and toss again to coat.
• Heat oil in a large nonstick skillet over medium-high. Using tongs, pluck out just the pineapple and cook, stirring often, until well browned on all sides, 5-6 minutes. Transfer to a plate. Add shrimp to same skillet and cook over medium-high heat, stirring often, until pink and opaque, 3-4 minutes. Transfer to plate with pineapple.
• Cook pineapple juice and chili-garlic sauce in same skillet over medium-high heat, scraping up browned bits with a rubber spatula or wooden spoon and stirring occasionally, until reduced by half and slightly syrupy, 12-16 minutes. Remove from heat. Stir in pineapple-shrimp mixture and 1 cup basil.
• Divide rice noodles among bowls. Spoon pineapple-shrimp mixture over noodles and drizzle with extra sauce. Top with cucumbers, onion, peanuts, and more basil. Serve with lime wedges alongside for squeezing over.

SHRIMP NOODLE BOWL

Steps:

• To a large pot over medium-high heat, add all ingredients except noodles and shrimp. Bring to boil; reduce to simmer for 6 minutes. Add noodles and return to simmer for 2 minutes. Add shrimp and return to simmer until shrimp are heated through, about 1 to 2 minutes.
• Using tongs, divide noodles into serving bowls, add shrimp and ladle in stock.

SHRIMP AND NOODLE BOWL

Steps:

• 1. Peel and devein shrimp. Rinse and pat dry with paper towels.
• 2. Cook pasta according to package directions for al dente, adding vegetables during last 1 minute of cooking.
• 3. Drain pasta mixture. Return to pan; cover and keep warm.
• 4. Heat oil over medium heat in large skillet. Add shrimp.
• 5. Cook, stirring, for 3 to 4 minutes, or until shrimp turn pink.
• 6. Stir in teriyaki sauce, vinegar and crushed red pepper. Heat through.
• 7. Pour shrimp mixture over pasta mixture; toss to combine. Serve immediately.

SHRIMP AND PINEAPPLE STIR-FRY

Steps:

• Whisk pineapple juice, hoisin sauce, soy sauce, sherry, and cornstarch together in a small bowl until well combined; set aside.
• Drizzle vegetable and sesame oils around the top of a wok or large skillet to coat the sides. Heat over medium-high heat for 1 minute. Pat shrimp dry with a paper towel and add to wok. Stir-fry for 1 minute on each side and transfer cooked shrimp to a clean plate.
• Add pineapple, red bell pepper, onion, and snow peas to the wok, and stir-fry for 2 to 3 minutes. Stir in garlic and red pepper flakes, and cook until fragrant, about 30 seconds.
• Return shrimp to the wok, and stir-fry an additional 2 minutes. Whisk stir-fry sauce a couple of times and pour over shrimp and vegetables, stirring constantly until thickened, about 1 minute.
• Serve immediately, garnished with scallions and sesame seeds.