Ingredients for 6 servings
- 1 lb. Raw Medium Shrimp, Peeled, Deveined and Tail Off
- 2 Tablespoons Cornstarch
- ½ Teaspoon Kosher Salt (optional)
- ½ Teaspoon Red Pepper Flake
- ¼ Cup Butter
- 4 Cloves Garlic, Minced
- 2 Tablespoons Rice Wine Vinegar
- ¼ Cup Pineapple Juice
- ½ Cup of Pineapple Tidbits
- 1 Teaspoon Fish Sauce
- ½ Lemon, Juiced
- ½ Teaspoon Pepper
Clean and rinse shrimp. Pat dry with paper towels and set aside. Add cornstarch, salt and red pepper flake, tossing to coat.
Prepare sauce: rice wine vinegar, pineapple juice, pineapple tidbits, fish sauce, lemon juice and pepper.
Heat a skillet to medium heat and add butter. Once butter is melted add minced garlic sautéing until fragrant, about one minute.
Add shrimp and sauté for one minute. Turn the shrimp over and add the sauce ingredients to the skillet. Cook for 2 to 3 minutes or until shrimp turns pink.
Serve immediately over rice, quinoa or rice noodles.