This dried shrimp and pineapple stir fry is a true 30-minutes-or-fewer meal. It has just five ingredients (three if you don't count salt and pepper), but each ingredient shines and packs a punch.
The combination of the salty dried shrimp with the sweet, juicy pineapples makes my mouth water every time.
You will need:
- Papery dried shrimp
- Salt and pepper
See recipe card for quantities.
🦐 What is Tép?
I've translated tép as dried shrimp in this recipe, but you'll find there are many different types of dried shrimp at the Asian grocery stores. These are usually in the fridge or freezer section of Asian grocery stores, and they're called "papery dried shrimp" in English. They're very small — barely larger than a peppercorn — and paper thin. These shrimp can be cooked as is and don't need to be rehydrated before cooking, like the dried shrimp used in my Vietnamese Crab Noodle Soup (Bún Riêu) and Rice Cooker Savory Sticky Rice (Xôi Mặn) recipes.
Rinse and drain the dried shrimp
Add the dried shrimp to dry pan with no oil and heat until all the moisture has evaporated.
Chop the pineapple into bite sized pieces. Add them to the shrimp and continue to cook, stirring often to let the pineapple caramelize.
Add the chopped green onions and stir to combine and wilt the onions. Season with salt and pepper to taste.
- You do not need any cooking oil for this recipe, but if the shrimp or pineapple starts sticking or burning, you can add a tablespoon.
- This type of shrimp is very salty so make sure you rinse it well. You can always add salt back to taste.
Canned pineapple will work in place of fresh for this recipe, but I find that the sweetness of fresh pineapple pairs better with the salty shrimp than the syrupy sweetness of canned pineapple. Make sure to buy canned pineapple in juice, not syrup and rinse it thoroughly if you're using it.
I would not substitute the papery dried shrimp for any other type of shrimp, as the flavor of these shrimp are totally unique.
A cast iron pan will work best for this recipe. It's nonstick and will be better at evaporating the moisture from the rinsed shrimp than a traditional nonstick pan.
🍜 Serving Suggestions
Serve this over a bowl of hot rice on it's own, or as a part of a traditional Vietnamese family meal. A family meal usually consists of rice (cơm), a vegetable dish (rau), a main protein, (món mặn), and a soup (canh).
For example, a Vietnamese family meal using recipes from this blog might include:
- Rau: Bamboo Shoots and Beef Stir Fry (Măng Xào Thịt Bò)
- Món Mặn: Dried Shrimp and Pineapple Stir Fry (Tép Khô Xào Dứa) (this recipe)
- Canh: Crock Pot Kabocha Squash Soup With Pork Spare Ribs (Canh Sườn Bí Đỏ)
🥡 How to store or make in advance
This will keep in an airtight container the fridge for 3-5 days, but it won't last that long!
👪 Serving Size
This recipe will comfortably serve 4 people. It will serve more if paired with other dishes as a family meal.
Dried Shrimp and Pineapple Stir Fry (Tép Khô Xào Dứa)
- 6 oz papery dried shrimp
- 1 cup pineapple chopped
- 1 bunch green onions chopped
- salt and pepper to taste
- Rinse and drain the papery dried shrimp.
- Add the dried shrimp to a pan on medium high heat with no oil and cook until no more moisture remains. A cast iron pan works best if you have one, but a nonstick pan will work as well.
- Add pineapple to shrimp and stir often, letting the pineapple caramelize, 2-3 minutes
- Turn off the heat and add the scallions. Stir through to wilt.
- Salt and pepper the dish to taste. The shrimp should already be salty enough on its own.
Calorie counts and nutrition facts are an estimate only.
🦺 Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
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