Kona Shrimp Stir Fry with Hawaiian Kona Grill Infused Olive Oil Blend

Juicy shrimp, crisp bell peppers, tender snap peas, and glossy jasmine rice make this stir fry feel bright and satisfying from the first bite. Hawaiian Kona Grill Infused Olive Oil Blend brings garlic, ginger, citrus, and smoky spice notes into the pan so the whole dish tastes layered, lively, and full of island-inspired flavor. It is a great fit for a quick weeknight dinner, summer patio meal, or easy entertaining dish that still feels special.

Garden Infuzions

Kona Shrimp Stir Fry with Hawaiian Kona Grill Infused Olive Oil Blend

Sweet shrimp, crisp vegetables, and a glossy island-style sauce come together fast with Hawaiian Kona Grill Infused Olive Oil Blend for a bright, savory stir fry that feels lively and easy.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Fusion Cuisine, Seafood Recipes

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds large shrimp peeled and deveined
• 2 tablespoons Hawaiian Kona Grill Infused Olive Oil Blend
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 red bell pepper sliced
• 1 yellow bell pepper sliced
• 1 cup snap peas
• 1 small red onion sliced
• 2 cloves garlic minced
• 1 teaspoon fresh ginger grated
• 2 cups cooked jasmine rice
• 2 tablespoons sliced green onions
• 1 teaspoon sesame seeds
• 1 lime cut into wedges
• 1 tablespoon neutral oil if needed

Equipment

• 1 Large skillet or wok For stir-frying the shrimp and vegetables
• 1 Medium mixing bowl For coating the shrimp
• 1 Small bowl For the sauce
• 1 set Measuring spoons For the oil, soy sauce, honey, and seasonings
• 1 Spatula or wooden spoon For tossing and stirring
• 1 Cutting board For slicing vegetables
• 1 Chef’s knife For prep work

Method

 

Instructions

1. 1. Pat the shrimp dry and toss them with cornstarch in a medium bowl until lightly coated.
2. 2. Stir together the soy sauce, lime juice, honey, and water in a small bowl and set the sauce aside.
3. 3. Heat a large skillet or wok over medium-high heat. Add the Hawaiian Kona Grill Infused Olive Oil Blend and the neutral oil if the pan needs a little extra slickness.
4. 4. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer the shrimp to a plate.
5. 5. Add the bell peppers, snap peas, and red onion to the hot pan. Stir-fry for 3 to 4 minutes until crisp-tender.
6. 6. Stir in the garlic and ginger and cook for 30 seconds until fragrant.
7. 7. Return the shrimp to the pan and pour in the sauce. Toss everything together for 1 to 2 minutes until the sauce glosses the shrimp and vegetables.
8. 8. Spoon the stir fry over the cooked jasmine rice. Finish with green onions, sesame seeds, and lime wedges before serving.

Notes

Use medium-high heat so the vegetables stay crisp-tender and the shrimp cook quickly. If you want a little extra island sweetness, add 1/2 cup diced pineapple with the peppers. For the best texture, serve right away after tossing with the sauce.

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Recipe Tips

Keep the shrimp in a single layer and cook just until they turn pink and opaque so they stay juicy. Stir-fry the vegetables over lively heat so they stay crisp-tender and keep their color.

Serving Suggestions

Serve this stir fry over steamed jasmine rice, brown rice, or rice noodles. It also works well with a wedge of lime and a sprinkle of sliced green onion for a fresh finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet so the shrimp and vegetables warm through without overcooking.

Variations

Add pineapple for a sweeter island-style twist, swap snap peas for broccoli florets, or use chicken instead of shrimp if you want a different protein. A pinch of crushed red pepper brings extra heat.

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