sweet and sour shrimp
It was the night before the night before Christmas and I wanted something rather light in anticipation of the Great Grazing Feast to come. Plus I had all of the ingredients! I like using small shrimp b/c they are perfect bite size, but use whatever size you like.
prep time
15 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 1 tablespoon grapeseed oil, coconut oil or your choice
- 1 medium green or red pepper, cut into bite-sized pieces
- 1/2 medium sweet onion, cut into bite-sized pieces
- 1/2 - 3/4 cups pineapple chunks (fresh or canned)
- 1/2 cup pea pods (frozen or fresh)
- 1 clove garlic, chopped or grated
- 8 ounces small shrimp, shelled (i used pre-cooked)
- SAUCE
- 3 tablespoons ketchup
- 3 tablespoons pineapple juice
- 1 tablespoon rice vinegar
- 2 teaspoons honey
- 1 tablespoon soy sauce
- 1/2 teaspoon hot sauce
- 1/2 teaspoon ginger paste
- 1/4 teaspoon lemon grass paste
- 1 tablespoon cornstarch
- 1/2 cup water
- TO SERVE
- - rice - white, brown or cauliflower
- - green onion, chopped
- - cilantro, chopped
- NOTE
- - if you use uncooked shrimp, you will want to add them earlier in the process so they have a chance to turn pink.
- - also adjust amount of seasonings in sauce to your taste.
How To Make sweet and sour shrimp
-
Step 1Combine sauce ingredients and set aside.
-
Step 2Heat oil in wok or large pan on medium heat. Add onion and green pepper chunks. Stir fry for a few minutes. Add pea pods and pineapple. Stir fry for a few more minutes. Add garlic and shrimp and continue cooking for a few more minutes. Don't let the garlic burn or the shrimp curl up too much!
-
Step 3Pour sauce into wok. Stir together until sauce thickens. Serve over rice and garnish with chopped green onion and chopped cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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