Lemon Rosemary Shrimp and Pineapple Stir-Fry

Lemon Rosemary Shrimp and Pineapple Stir-Fry

Servings: 4

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup pineapple chunks (fresh or canned)
• 2 sprigs fresh rosemary, chopped
• 2 tablespoons freshly squeezed lemon juice
• Salt and black pepper to taste
• 1 teaspoon grated ginger

Instructions

1. In a medium bowl, whisk together lemon juice, garlic, and ginger. Add the shrimp and marinate for at least 15 minutes.

2. Heat the olive oil in a large skillet or wok over high heat. Remove the shrimp from the marinade, letting any excess liquid drip off. Cook for 2-3 minutes per side, or until pink and cooked through. Transfer to a plate and set aside.

3. In the same skillet, add the pineapple chunks. Cook for 3-4 minutes on each side, or until caramelized and slightly charred. Season with salt and black pepper.

4. Add the chopped rosemary to the skillet and cook for an additional minute, stirring constantly to prevent burning.

5. To serve, place a portion of the shrimp onto a plate or into a bowl. Top with the pineapple mixture and drizzle with any remaining marinade sauce.

Variations

• For an added crunch, sprinkle some chopped almonds or pistachios on top of the dish.
• Substitute chicken breast for the shrimp if preferred.
• Omit the ginger for a simpler flavor profile.

Enjoy your delicious Lemon Rosemary Shrimp and Pineapple Stir-Fry!