Pink Shrimp and Pineapple

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  • 1/4 cup Kikkoman Stir-Fry Sauce
  • 2 medium zucchini
  • 3 tablespoons vegetable oil, divided
  • 1/2 pound medium-size raw shrimp, peeled
  • and deveined
  • 1 medium onion, chunked
  • 1 teaspoon minced fresh ginger root
  • 1 can (20 oz.) pineapple chunks in syrup, drained


Blend stir-fry sauce and 2 Tbsp. water.

Cut zucchini lengthwise in half, then crosswise into 1/4-inch thick slices.

Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add shrimp and stir-fry 1 minute; remove.

Heat remaining 2 Tbsp. oil in same pan. Add zucchini, onion and ginger; stir-fry 3 minutes.

Stir in shrimp, pineapple and stir-fry sauce mixture. Cook, stirring, until shrimp and vegetables are coated with sauce and pineapple is heated through. Serve immediately.