Shrimp are naturally low in fat and packed with lean protein. This Asian-inspired recipe features the flavors of pineapple, hot chili sauce, and fresh ginger.
4 tablespoons rice or red wine vinegar, divided
1 tablespoon minced fresh ginger
2 teaspoons toasted sesame oil, divided
11/2 pounds large, peeled, and deveined shrimp
1 (8-ounce) can pineapple chunks
Water, as needed
1 tablespoon cornstarch
3 tablespoons lite soy sauce
1 tablespoon honey
1 to 2 teaspoons hot chili sauce, such as Sriracha Sauce
Vegetable cooking spray
1 bunch green onion, thinly sliced
4 teaspoons minced garlic
1/2 pound fresh pea pods, trimmed
1 (8-ounce) can bamboo shoots
Steamed white or brown rice
Whisk together 2 tablespoons rice wine vinegar, ginger, and 1 teaspoon sesame oil in a large bowl; add shrimp and toss to coat. Let rest at room temperature for 30 minutes.
Meanwhile, drain juice from pineapple chunks into a glass-measuring cup; reserve pineapple chunks. Add enough water to pineapple juice to make 1 cup. Add cornstarch, soy sauce, honey, hot chili sauce, and remaining 2 tablespoons rice wine vinegar and whisk to combine. Set aside.
Heat a large skillet or wok, coated with vegetable cooking spray, over medium-high heat. Add green onions and stir-fry for 2 to 3 minutes or until onions are tender. Add garlic and pea pods; cook 1 minute. Remove from pan and set aside. Spray pan with additional cooking spray and add drained shrimp; stir-fry 2 minutes or until shrimp are almost fully cooked. Add pineapple juice mixture and bring to a boil; add onion mixture, pineapple chunks, and bamboo shoots and cook, stirring constantly, until thickened and shrimp are fully cooked. Remove from heat and drizzle remaining sesame oil over top.
Serve over steamed rice.