Easy Shrimp Stir-Fry with Green Pepper, Pineapple & Bacon

Easy Shrimp Stir-Fry with Green Pepper, Pineapple & Bacon

3 Reviews
From: EatingWell Magazine, April 2019

This sweet, spicy and super-easy shrimp-and-vegetable stir-fry starts with a very small amount of bacon in the wok, which creates drippings that add tons of smoky flavor to the vegetables and shrimp that go in next. Keep the salt in check by using reduced-sodium tamari sauce. To complete this easy healthy dinner, add cooked brown rice.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons sweet chili sauce
  • 2 tablespoons Shaoxing rice wine (see Tip) or dry sherry
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 2 ounces thick-cut bacon, cut into ½-inch pieces
  • 1 large green bell pepper, chopped
  • 12 ounces peeled and deveined raw shrimp (21-25 count)
  • 1 bunch scallions, cut into 1-inch pieces
  • 1 tablespoon minced peeled fresh ginger
  • ¼ teaspoon crushed red pepper
  • 1½ cups chopped fresh pineapple (1-inch pieces)


  • Prep

  • Ready In

  1. Combine chili sauce, rice wine (or sherry), tamari, water and cornstarch in a small bowl. Set next to the stove.
  2. Cook bacon in a large flat-bottom wok or large skillet over medium-high heat, stirring, until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate.
  3. Add bell pepper to the drippings in the pan and cook, stirring, for 1 minute. Add shrimp, scallions, ginger and crushed red pepper; cook, stirring, until the shrimp are cooked through, about 2 minutes. Stir the reserved sauce and add to the pan along with pineapple and the bacon. Cook, stirring, until the sauce thickens slightly, about 1 minute more.
  • Tip: Shaoxing rice wine is a nutty Chinese spirit made from glutinous rice that adds complex flavor to simple stir-fries and braised meat. Look for it in Asian food markets or in the international aisle of large grocery stores.

Nutrition information

  • Serving size: 1 cup stir-fry
  • Per serving: 180 calories; 3 g fat(1 g sat); 2 g fiber; 18 g carbohydrates; 21 g protein; 29 mcg folate; 142 mg cholesterol; 12 g sugars; 0 g added sugars; 457 IU vitamin A; 64 mg vitamin C; 84 mg calcium; 1 mg iron; 613 mg sodium; 462 mg potassium
  • Nutrition Bonus: Vitamin C (107% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 1 vegetable, ½ fruit

Reviews 3

May 13, 2019
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By: Crysta La
Served or over brown jasmine rice. It was excellent. Deffo making again. I'm excited for lunch tomorrow.
April 30, 2019
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By: Eileen Kelleher
Made according to recipe, I didn't have fresh pineapple but canned worked fine. Delicious, I'll definitely make it again.
April 26, 2019
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By: snipers
of course this was very good, just be careful with the shrimp ,not to overcook, the recipe worked very as is use good bacon like smithfieled, it makes a difference cheap bacon you buy is just that.all fat.. , why ruin a good dish with cheap bacon,i dont worry about better products, and i am poorer than dirt. i know what happens when you use the cheap store brands..
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