Description
A delicious and vibrant Sweet and Sour Shrimp recipe that combines succulent shrimp with colorful vegetables and a tangy sauce.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup bell peppers, chopped (mix of red and green)
- 1 cup pineapple chunks (fresh or canned)
- 1/2 cup onion, chopped
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice, for serving
Instructions
- In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, soy sauce, and cornstarch until smooth. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Add chopped onion and bell peppers to the skillet. Cook for 3-4 minutes until they start to soften.
- Add the shrimp to the skillet, cooking for 2-3 minutes until they turn pink and opaque.
- Pour the sweet and sour sauce over the shrimp and vegetables. Stir well to coat everything evenly and cook for an additional 2-3 minutes until the sauce thickens.
- Add pineapple chunks and stir gently to combine. Cook for another minute until heated through.
- Season with salt and pepper to taste. Serve over cooked rice.
Notes
- For a spicier kick, add a teaspoon of red pepper flakes or a splash of hot sauce to the sauce mixture.
- Substitute shrimp with chicken or tofu for a different protein option, adjusting cooking times as necessary.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg