Sweet and Sour Shrimp
Skip the takeout and make this Sweet and Sour Shrimp at home! You'll be surprised at how easy (and tasty) this is!
Servings: 4 servings
Calories: 245kcal
Ingredients
For the Sauce
- 3 Tbsp ketchup
- 3 Tbsp pineapple juice see note
- 1½ Tbsp soy sauce
- 1½ Tbsp sugar
- ¼ tsp crushed red pepper
- 2 Tbsp rice vinegar
- 1 Tbsp cornstarch
For the Shrimp
- 1 Tbsp vegetable oil
- 1 medium white onion thinly sliced
- 2 bell peppers thinly sliced
- 16 oz. large shrimp peeled and deveined
- ½ cup sliced green onions
- 2 tsp minced garlic
- 1 Tbsp minced ginger
- 1 cup chopped pineapple
- {for serving} cooked white rice
- {for serving} additional green onions chopped
Instructions
For the Sauce
- Using a small bowl, combine ketchup, pineapple juice, soy sauce, sugar and crushed red pepper; stir until well combined.
- In a separate dish, whisk together the vinegar and cornstarch.
- Add the cornstarch mixture to the ketchup mixture; stir until well combined. Set sauce aside.
For the Shrimp
- Using a wok or large skillet, add vegetable oil and place over medium-high heat.
- Once hot, add sliced onions and bell peppers. Saute, stirring often, for 2-3 minutes.
- Add shrimp and green onions; continuing sautéing, stirring often, for 4 more minutes, or until shrimp turn pink.
- Add garlic, ginger and pineapple; continue sautéing, stirring often, for 1 minute.
- Add sauce; stir and continue cooking for 2-3 minutes.
- Garnish with additional chopped green onions and serve hot over cooked white rice.
Notes
I used a can of pineapple chunks packed in 100% juice. That gave me both the pineapple and the juice needed for this recipe.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 25g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 285mg | Sodium: 1380mg | Potassium: 370mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1990IU | Vitamin C: 104.4mg | Calcium: 183mg | Iron: 3.1mg
