Piri Piri Shrimp and Pineapple Stir Fry
(2018 Pairings) A spicy stir fry with shrimp and pineapple.
![Piri Piri Shrimp and Pineapple Stir Fry](https://res-5.cloudinary.com/dl4k1qf4e/image/upload/c_scale,w_500/v1/recipes/3864-Piri-Piri-Shrimp-and-Pineapple-Stir-Fry.jpg)
Ingredients
2 teaspoons ground arbol chili
2 teaspoons paprika
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
2 tablespoons fresh lemon juice
2 tablespoons chili oil
1 lb. raw shrimp peeled and deveined
1 tablespoon vegetable oil
1 cup sweet potato peeled diced blanched
1 cup eggplant diced
1 cup DOLE Chef-Ready Cuts Pineapple Cubes thawed
1 cup chopped fresh cilantro
4 lemon halves
![Nutrition Facts](https://res-2.cloudinary.com/dl4k1qf4e/image/upload/v1/from_ucare/03864_nutr.jpg)
Directions
- Combine ground chili, paprika, minced garlic, grated ginger, lemon juice, and chili oil in a small mixing bowl. Stir with a rubber spatula to form a paste. In a medium-sized mixing bowl, combine raw shrimp and peri peri paste. Toss until all shrimp are fully-coated.
- Heat a large sauté pan over high heat until hot. Add vegetable oil and roll around pan to fully coat surface.
- Add peri peri shrimp to the pan and spread evenly across the surface of the pan. Cook shrimp for 4 minutes on each side until an internal temperature of 145°F is reached.
- Remove shrimp from pan and add diced sweet potato, and diced eggplant. Cook until eggplant is tender throughout (approximately 5 minutes).
- Reduce to medium heat and add pineapple. Cook for an additional 2 minutes. Add cooked shrimp and cilantro and remove from heat.
- Plate 4 individual 8 oz. servings with lemon half and serve immediately.