1-First Step: Start your rice and get your ingredients ready If you want to serve this with rice, start it first so it can cook while you prep the stir fry. White rice, jasmine rice, or brown rice all work well. You can also use noodles or cauliflower rice if that fits your meal plan better. Next, chop the snap peas, dice the red pepper, mince the garlic, and measure out the pineapple. If you are using canned pineapple chunks, drain them lightly so the stir fry does not get watery. Having everything ready before the shrimp hit the pan makes the process much easier.

2-Second Step: Coat the shrimp In a medium bowl, whisk together 2 tablespoons cornstarch, 1 tablespoon onion powder, and 1 tablespoon garlic powder. Add the 1 1/2 pounds shrimp, shells removed, and toss until the shrimp are evenly coated. This step gives the shrimp a light textured finish and helps them brown nicely in the pan. If you want a little extra crunch, you can give the shrimp a second light dusting of the coating mixture. That is one of the easiest ways to add texture without making the recipe harder.

3-Third Step: Mix the sauce In a small bowl, stir 1 tablespoon cornstarch with a splash of the 1/2 cup pineapple juice or orange juice until smooth. Then add the rest of the juice, 1/4 cup hoisin sauce, 1/4 cup soy sauce, 1 tablespoon minced ginger, 1/2 teaspoon sea salt, and 3 cloves garlic, minced. If you want a little heat, add 1 teaspoon sriracha. Whisk until the sauce looks smooth. The cornstarch helps the sauce thicken at the end so it coats the shrimp and vegetables instead of pooling in the pan. The best stir fry sauce is one that tastes balanced before it hits the pan. Sweet, salty, tangy, and a little spicy if you want it.

4-Fourth Step: Cook the shrimp Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. When the oil is hot, add the shrimp in a single layer. Cook for about 2 minutes per side, just until they turn pink and opaque. Shrimp cook very fast, so keep a close eye on them. Once cooked, transfer the shrimp to a plate. Do not overcook them here. They will return to the pan at the end, so this first cook just gets them started.

5-Fifth Step: Stir-fry the vegetables and pineapple Add the remaining 1 tablespoon oil to the pan. Then toss in the 1 cup snap peas, 1 diced red pepper, and 2 cups chopped pineapple. Stir-fry for 2 to 3 minutes, just until the vegetables are crisp-tender. You want the snap peas to stay bright and the peppers to keep a little bite. The pineapple will warm through and release some juice, which gives the sauce extra flavor later. If you are using canned pineapple, this step still works well. Just be sure the pieces are not overly wet.

6-Sixth Step: Add the sauce and finish the dish Return the shrimp to the pan. Pour in the sauce and toss everything together. Cook for about 1 minute, just until the sauce thickens and coats the shrimp, pineapple, and vegetables. The sauce should look glossy and cling to the ingredients. Taste and adjust if needed. If you want more sweetness, add a bit more pineapple juice. If you want more saltiness, add a small splash of soy sauce. If you want more heat, stir in a little extra sriracha.

7-Final Step: Serve and garnish Spoon the stir fry over rice, then finish with sesame seeds on top. Serve right away while the shrimp are tender and the vegetables still have their fresh bite. If you want a simple end to the meal, pair it with a light dessert like one of our easy fruit-forward recipes. You can also browse banana oat chocolate chip cookies for a snack later in the week or banana bundt cake for a cozy bake.