Quick and delicious, this sweet-and-sour shrimp dinner is ready in just 20 minutes, and it’s a colorful, fresh route to a weeknight meal. This dish is extra fast thanks to store-bought helpers like pre-peeled shrimp and peeled and cubed pineapple, which make it even speedier to prep. The shrimp gets its sweet tang from a glaze made with apricot jam or orange marmalade and vinegar. It all comes together in one pan so clean-up is easy. The hardest part of this meal might be remembering to start the rice before you get into the stir fry!
Ingredients
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1 pound peeled, deveined large shrimp
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Kosher salt and freshly ground pepper
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3 tablespoons vegetable oil
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1 small bell pepper, ribs and seeds removed, cut into thin slices (1 ¼ cups)
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1 tablespoon minced garlic (from 2 to 3 cloves)
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1 tablespoon minced fresh ginger (from a 1-inch piece)
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1 cup peeled, chopped fresh pineapple
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3 scallions, cut into 1-inch pieces (1 cup)
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⅔ cup apricot jam or orange marmalade
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3 tablespoons distilled white vinegar, plus more for serving
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Cooked white rice, for serving
Directions
Cook shrimp:
Season shrimp with salt and pepper. Heat a large, heavy skillet (preferably cast iron) over high; swirl in 2 tablespoons oil. Add shrimp and cook, stirring occasionally, until opaque, 1 to 2 minutes; transfer to a plate.
Cook bell pepper:
Add remaining 1 tablespoon oil and bell pepper to skillet; cook, stirring, until pepper has softened, about 3 minutes.
Add garlic, ginger, pineapple, and scallions:
Add garlic, ginger, pineapple, and scallions; cook 1 minute.
Add jam and vinegar and cook:
Stir jam and vinegar into skillet; bring to a boil and cook until reduced and syrupy, about 1 minute.
Toss shrimp with vegetables and serve:
Return shrimp to pan and toss until coated and heated through, about 1 minute. Season to taste; serve over rice, sprinkled with more vinegar and pepper.