Description
A delightful recipe for Sweet and Sour Shrimp that combines succulent shrimp with a tangy sauce and colorful vegetables.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 bell pepper, diced (any color)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/4 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Cooked rice, for serving
Instructions
- In a bowl, toss the shrimp with cornstarch and salt until evenly coated.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the bell pepper, onion, and garlic. Sauté for about 3-4 minutes until the vegetables are tender.
- In a small bowl, whisk together the ketchup, rice vinegar, brown sugar, soy sauce, and sesame oil. Pour the sauce into the skillet with the vegetables and stir to combine.
- Add the pineapple chunks and cooked shrimp back into the skillet. Cook for an additional 2-3 minutes, stirring occasionally, until everything is heated through and the sauce is slightly thickened.
- Serve the sweet and sour shrimp over cooked rice.
Notes
- For a spicier version, add a teaspoon of red pepper flakes or a dash of hot sauce to the sauce mixture.
- Substitute shrimp with chicken or tofu for a different protein option. Adjust cooking times accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 150mg