1-First Step: Get everything ready Start by setting out all your ingredients before you turn on the stove. This dish moves quickly, so it helps to have the shrimp peeled, the pineapple chopped, the red pepper diced, and the snap peas cut in half. If you want to serve the stir fry with rice, start that first so it can cook while you handle the rest. In a medium bowl, whisk together 1 tablespoon cornstarch, 1 tablespoon onion powder, and 1 tablespoon garlic powder. Add the 1.5 pounds of shrimp and toss until the shrimp are lightly coated. This simple coating helps the shrimp brown nicely and gives the Pineapple Shrimp Stir Fry a more flavorful base.

2-Second Step: Mix the sauce In another bowl, stir together 1 tablespoon cornstarch and 0.5 cup pineapple juice. Then add 0.25 cup hoisin sauce, 0.25 cup soy sauce, 1 tablespoon minced ginger, 0.5 teaspoon sea salt, 3 cloves minced garlic, and 1 teaspoon sriracha if you want heat. Whisk until smooth. The sauce should look thin at first, which is normal. The cornstarch will thicken it once it hits the hot pan. If you are watching sodium, you can cut the soy sauce and hoisin a little, then taste later and adjust if needed.

3-Third Step: Cook the shrimp Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the shrimp in a single layer. This matters because crowded shrimp steam instead of sear, and you want a light golden exterior. Cook the shrimp for about 2 minutes per side, or until they turn pink and opaque. Remove them from the pan and set them aside on a plate. Since shrimp cook so fast, it is best to use raw shrimp here instead of pre-cooked shrimp. That helps keep the texture tender instead of rubbery.

4-Fourth Step: Stir-fry the vegetables and pineapple Add the remaining 1 tablespoon oil to the pan. Then add the snap peas, diced red pepper, and chopped pineapple. Stir-fry for 2 to 3 minutes, just until the vegetables are crisp-tender and the pineapple is hot. This part gives the dish its bright color and sweet aroma. If you want to change things up, broccoli works well in place of snap peas, and onion, celery, and carrots can also fit nicely. The recipe is very forgiving, so use what you have on hand.

5-Fifth Step: Bring it all together Return the cooked shrimp to the pan. Pour in the sauce and stir everything well so the shrimp and vegetables get coated. Cook for about 1 minute, just until the sauce thickens and turns glossy. If the sauce feels too thick, add a small splash of water or pineapple juice. If it seems too thin, let it bubble for another 30 seconds. You want the finished Pineapple Shrimp Stir Fry to look saucy, not watery.

6-Final Step: Serve and finish Spoon the stir fry over rice if you made it. Sprinkle sesame seeds over the top for a little nutty crunch and a nice finished look. Serve right away while everything is hot and the vegetables still have some bite. For a family-style meal, set the pan in the center of the table and let everyone serve themselves. That makes dinner feel relaxed and easy, especially on busy nights.