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Sweet and Sour Shrimp Recipe2

Sweet and Sour Shrimp Recipe

A delectable combination of succulent shrimp, crisp vegetables, and a tantalizing sweet and sour sauce. This dish features a perfect balance of flavors, with the sweetness of pineapple and tanginess of vinegar coming together to create a mouthwatering taste sensation. The shrimp is lightly battered and fried to golden perfection, then tossed with the vibrant sauce and colorful vegetables for a delightful and satisfying meal. Enjoy this classic Asian-inspired dish that is sure to please your taste buds.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch, Main Course, signature buddha bowl
Cuisine Asian
Servings 4
Calories 320 kcal

Ingredients
  

FOR THE SHRIMP

  • 1 pound 450g shrimp peeled and deveined
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • Freshly ground black pepper
  • ½ tsp Asian sesame oil

FOR THE SAUCE

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 3 tbsps honey
  • 2 tbsps soy sauce
  • 1 tbsp cornstarch
  • 1/4 cup water

FOR THE STIR-FRY

  • 1 tbsp vegetable oil
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 cup pineapple chunks fresh or canned
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger fresh or frozen

Instructions
 

  • In a bowl, combine the cornstarch, salt, and black pepper. Toss the shrimp in the mixture until coated evenly.
  • In a separate bowl, whisk together the ketchup, rice vinegar, honey, soy sauce, cornstarch, and water to make the sauce. Set aside.
  • Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated shrimp and cook until golden brown, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
  • In the same pan, add 1 tablespoon of vegetable oil. Add the bell peppers, onion, pineapple chunks, garlic, ginger, and red pepper flakes (if using). Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  • Pour the sauce into the pan with the vegetables. Cook, stirring constantly, until the sauce has thickened and coats the back of a spoon, about 2-3 minutes.
  • Return the cooked shrimp to the pan and toss to coat them in the sauce. Cook for an additional minute to heat the shrimp through.
  • Serve the sweet and sour shrimp over steamed rice or noodles.

Notes

The nutrition facts provided are approximate and may vary depending on the specific ingredients and brands used.

Nutrition

Calories: 320kcalCarbohydrates: 45gProtein: 20gFat: 7gSaturated Fat: 1gCholesterol: 143mgSodium: 187mgPotassium: 390mgFiber: 2gSugar: 22gVitamin A: 1367IUVitamin C: 77mgCalcium: 92mgIron: 3mg
Keyword asian food, shrimp recipe, sweet and sour, sweet and sour shrimp
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