Description
Sweet and Sour Shrimp is a colorful, mouthwatering dish that perfectly blends juicy shrimp with crunchy bell peppers and sweet pineapple in a tangy sauce. This quick recipe captures the vibrant flavors of Asian night markets, making it an ideal choice for both weeknight dinners and special gatherings. With its delightful balance of sweetness and acidity, this dish will leave your family and friends asking for more.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 cup bell peppers (red, yellow, green), chopped
- 1 cup fresh pineapple chunks
- 1 medium onion, chopped
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 3 tbsp brown sugar
- 2 tsp cornstarch (optional for thickening)
- 2 tbsp vegetable oil
Instructions
- Gather all ingredients and chop the bell peppers and onion into bite-sized pieces.
- In a bowl, whisk together soy sauce, rice vinegar, brown sugar, and cornstarch until smooth.
- Heat oil in a pan over medium-high heat. Cook shrimp until pink (about 3 minutes), then remove from the pan.
- In the same pan, sauté onions and bell peppers for about 5 minutes until softened.
- Return shrimp to the pan along with pineapple chunks; pour in the prepared sauce and stir until heated through (about 2 minutes).
- Serve immediately over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 12g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 220mg
Keywords: - For added heat, mix in red pepper flakes or Sriracha. - Substitute shrimp with chicken or tofu for variety. - Leftovers can be stored in an airtight container in the fridge for up to three days.