Sweet Heat Shrimp Udon
Tender shrimp, smoky-sweet pineapple, and fresh veggies tossed with chewy udon noodles in a bold sweet-heat sauce. A fast, flavor-packed meal that hits savory, spicy, and tangy all at once. Serves 3–4.
Yields: 3-4 servings
Prep Time: 15 Minutes
Cook Time: 15 minutes
Special Equipment: big skillet
Ingredients
Protein & Noodles:
1 lb large shrimp, peeled & deveined, patted dry
¾ – 1 lb udon noodles (precooked/fresh, ~3 frozen bricks or 12–16 oz fresh)
Veggies:
6 oz mushrooms, halved
½ red bell pepper, sliced into strips
1 ½ cups kale, chopped
¾ cup pineapple chunks (fresh preferred)
2 green onions, cut into 2” pieces reserve some slices for garnish
½ jalapeño, thin rings (optional)
Shrimp Seasoning:
¾ tsp kosher salt
½ tsp coarse black pepper
½ tsp garlic powder (optional)
¼–½ tsp smoked paprika
1 tsp oil (to coat before searing)
Veggie Seasoning:
½ tsp kosher salt (divided through cooking)
¼ tsp coarse black pepper
Pinch chili flakes (optional)
Sweet Heat Sauce:
3 oz pineapple juice (½ of a small can)
3 tbsp soy sauce
1 ½ tbsp honey (or brown sugar)
1 tbsp rice vinegar
1 tbsp garlic paste
1 tsp ginger paste + ¼ tsp ginger powder
1–1 ½ tsp sriracha or chili paste (to taste)
For Garnish:
Chili crisp
Fresh cilantro
Sesame seeds
Lime wedges
Pickled red onions (optional)
Directions
Prep Noodles: Loosen udon in boiling water 1–2 minutes, drain, and toss with a little oil.
Make Sauce: Whisk pineapple juice, soy sauce, honey, vinegar, garlic, ginger, and chili paste together until smooth.
Season & Sear Shrimp: Toss shrimp with seasoning and oil. Sear 1–2 minutes per side, then remove from pan.
Cook Veggies: Sear mushrooms with a pinch of seasoning. Add bell pepper and pineapple, char edges. Stir in kale and jalapeño until kale wilts.
Sauce + Toss: Pour sauce over veggies, simmer 2 minutes. Add noodles and shrimp, tossing until coated and glossy.
Serve: Plate in bowls or skillets. Garnish with reserved green onions, cilantro, sesame seeds, chili crisp, lime wedges, and optional pickled onions.
