Ingredients
Equipment
Method
- Prepare all ingredients by measuring and mincing the garlic and cilantro. Have everything within arm's reach of the stove.
- Heat olive oil and 2 tablespoons of butter in a large skillet over medium heat until melted and shimmering.
- Add minced garlic and sauté for 30 seconds until fragrant. Watch carefully to avoid burning.
- Add shrimp to the skillet in a single layer and season with salt and pepper. Cook for 2-3 minutes per side until pink and opaque.
- Pour in pineapple juice, soy sauce, honey (or brown sugar), ground ginger, lime juice, and remaining 1 tablespoon butter. Stir well to combine.
- Simmer for 1 minute until sauce slightly thickens and coats the shrimp.
- Remove from heat and stir in chopped cilantro. Serve immediately over rice, in tacos, or as desired.
Notes
For best results, use fresh ingredients and cook shrimp just until pink to keep them tender. Adjust seasoning to your preference. Stores in refrigerator for up to 2 days or freezer for up to 3 months. Serve over steamed rice, in tacos, as an appetizer, on salad, or with grilled vegetables.
