Sweet & Savory Hoisin Shrimp with Pineapple Noodle Bowl
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $27.00
- Nutrition
- 510 cal · 28g protein
- quick
- kid-favorite
🍳 2 pans + 1 bowl · Picky-eater safe bet: plain rice
Sweet & Savory Hoisin Shrimp with Pineapple Noodle Bowl is a Asian-American weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $27 in groceries. You'll need 2 pans + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Gluten · Soy · Shellfish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 5–6 quart Dutch ovenDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- Carbon-steel wokDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- ColanderDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1/4 tsp black pepper
- 1½ lb shrimp
- 1/4 cup hoisin sauce
- 8 oz rice noodles
- 2 cups pineapple
- 4 cups cabbage
- 3 tbsp olive oil
- 1 count lime
- 3 cloves garlic
- 1/4 tsp salt
Steps
- Bring a large pot of water to boil and cook rice noodles according to package directions (typically 8–10 minutes); drain and set aside.
- While noodles cook, heat 2 tablespoons olive oil in a large skillet or wok over high heat, add shrimp and minced garlic, cook 2–3 minutes until shrimp just begins to turn pink, then stir in 1/4 cup hoisin sauce and pineapple chunks and cook 1–2 minutes until shrimp are opaque throughout (about 145°F).
- In a small bowl, toss shredded cabbage with 1 tablespoon olive oil, juice of 1 lime, salt, and pepper.
- Divide cooked rice noodles among four bowls, top each with shrimp and pineapple mixture, and serve cabbage slaw on the side or mixed into each bowl.
- Make ahead: shred the cabbage, mince the garlic, and cut the pineapple up to a day ahead and keep them in the fridge. Toss the slaw right before serving.
- Picky eater tip: serve plain noodles with a little hoisin, and keep the shrimp, pineapple and slaw separate.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 28 g
- Carbohydrates
- 62 g
- Fiber
- 4 g
- Sugar
- 18 g
- Fat
- 12 g
- Saturated fat
- 2 g
- Sodium
- 850 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: Kawê Rodrigues / Unsplash