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1 pound extra large shrimp-peeled, deveined, tail on  (1 dozen)

2 teaspoons salt

3 tablespoons corn starch

3 tablespoons peanut oil or vegetable oil

12" non stick skillet



2 cups vegetable broth

1 cup pineapple juice 

2 teaspoons oyster sauce

1 tablespoon soy sauce

1 1/2 tablespoons light brown sugar

½ teaspoon fresh, finely grated ginger

1/2 teaspoon fresh, minced garlic

1/4 teaspoon sesame oil

2 teaspoons rice vinegar

¼ teaspoon pepper flakes

Zest 1 lemon

1/2 teaspoon corn starch

Fresh chopped cilantro

Black sesame seeds

Julienned ginger

Lemon slices



Place the shrimp in a bowl and toss with the salt for 1 minute.  Fill the bowl with cold water and rinse.  Rinse 2 more times to remove salt and residue.  Pat dry with paper towel and place in the refrigerator. 


Boil the vegetable broth and pineapple juice together in a small sauce pan until reduced to 1/2 cup.  Let cool to room temp.

Place the remaining sauce ingredients in a small mixing bowl, add cooled vegetable/pineapple juice and whisk.

Place the shrimp in a bowl and toss with the cornstarch to coat.  Heat the oil in the skillet over med-high.  Once hot, add the shrimp and spread out evenly.  Cook 2 minutes, occasionally move skillet, side to side to move shrimp around.  After 2 minutes, turn each shrimp over and cook 1 more minute.  Whisk the sauce and add. Toss or stir for 10-20 seconds to coat shrimp.  Sauce will thicken.  Remove from heat immediately and pour onto a serving dish.  

Finish with cilantro, sesame seeds, ginger and lemon slices.  



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