Pineapple Shrimp Noodle Bowl #SundayFunday

This delicious and easy Pineapple Shrimp Noodle Bowl is perfect for a quick meal after a long day of Summer Fun.

The Sunday Funday Bloggers are sharing Seafood Recipes today......

I am hosting today and since une is National Seafood Month I invited the others to join me in sharing recipes containing seafood or recipes that would be a good side dish for seafood.

Let's take a look at what everyone brought to the table.........

• Sue of Palatable Pastime shares Calabrian Chili Pasta with Shrimp
• Amy of Amy's Cooking Adventures serves up Crispy Oven Baked Fries
• Stacy of Food Lust People Love gives us Grilled Octopus with Spinach and Smoky Beans
• Wendy of A Day in the Life on the Farm made a Pineapple Shrimp Noodle Bowl
• Sneha of Sneha's Recipe cooks Prawn With Vegetable Bafat Without Coconut

I think bowls are the perfect summertime food, especially when eaten al fresco poolside.  

Shrimp, Pasta, Asian, Bowls, Pineapple

Entrees

Asian

Yield: 4 servings

Author: Wendy Klik

Pineapple Shrimp Noodle Bowls

This delicious and easy Pineapple Shrimp Noodle Bowl is perfect for a quick meal after a long day of Summer Fun.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 12 oz. Pad Thai rice noodles, cooked per package directions
• 1 lb. large shrimp, peeled and deveined, heads and tails removed
• 2 c. fresh pineapple cubes
• 2 T. soy sauce
• 1 T. ginger paste
• 2 T. peanut oil
• 2 1/2 c. pineapple juice
• 1/2 T. chili garlic sauce
• 1 bunch fresh basil leaves, chopped
• 2 mini cucumbers cut into slices
• 3 scallions, white and light green parts, sliced
• lime wedges for serving

Instructions

1. Toss the pineapple and shrimp with the soy sauce and ginger paste until coated.
2. Heat oil in a large skillet or wok over medium high heat. Use tongs to pluck out the pineapple and add it to the wok. Cook until well browned, stirring often, about 5 minutes. Remove from the wok and set aside.
3. Add shrimp to the wok and cook, stirring, for a few minutes until pink. Add to the pineapple and set aside.
4. Cook the pineapple juice and chili garlic sauce in the wok, scraping up any bits stuck to the bottom for about 15 minutes, until reduced by half and syrupy in consistency.
5. Turn off heat and stir in the pineapple and shrimp along with the basil, reserving some for garnish.
6. Divide the noodles between 4 shallow bowls. Spoon the Pineapple Shrimp over the noodles and drizzle with any extra sauce. Top with the cucumbers, scallions and reserved basil.
7. Add a lime wedge and serve.

Notes

Adapted from a recipe found in Bon Appetit

Nutrition Facts

Calories

575.61

Fat (grams)

8.27 g

Sat. Fat (grams)

1.41 g

Carbs (grams)

94.75 g

Fiber (grams)

3.12 g

Net carbs

91.61 g

Sugar (grams)

17.54 g

Protein (grams)

28.3 g

Sodium (milligrams)

911.51 mg

Cholesterol (grams)

182.57 mg

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