Ingredients
Scale
- 2 lbs jumbo shrimp, peeled, deveined
- 2 cups broccoli
- 2 cups snap peas
- 2 cups carrots, sliced
- 1 cup red onion, sliced
- 2 cloves garlic, minced
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons creole seasoning
- extra virgin olive oil
- rice to serve
For the Sauce:
- 1 cup crushed pineapple
- 1 cup chicken broth, low sodium
- 1/2 cup soy sauce
- 1/4 cup sambal garlic sauce
- 1/4 cup sriracha chili sauce
- 1/4 cup brown sugar
- 1/4 cup rice wine vinegar
- 2 tablespoon fresh grated ginger
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Mix sauce ingredients together in a sauce pot.
- Bring mixture to boil, reduce heat, simmer for about 5-7 minutes.
To Stir Fry:
- Rinse, peel, and devein shrimp.
- Season shrimp with spices.
- Heat a large pot with about 2 tablespoons of olive oil.
- Sauce Broccoli and Carrots for about 3 minutes, remove from pan.
- Add more oil, add shrimp, and saute for about 5 minutes.
- Add sauce, broccoli, carrots,onions, garlic, and snap peas, cook about 3 minutes more.
- Serve over hot rice.
Nutrition
- Serving Size: 4-6