Indulge in the flavors of your favorite meals without the mystery ingredients, sodium, and processed sugar with this 20-minute Sweet and Sour Shrimp recipe! It is loaded with vibrant colors and aromatic flavors made with juicy pineapple, sweet peppers and onions, and perfectly tender shrimp, and it comes together quickly in under 25 minutes!
1 ½cupscanned pineappledrained (juice used for sauce above)
Hot steamed riceto serve
Diced cilantro or additional sliced green onionsto garnish (optional)
Instructions
In a small mixing bowl, whisk together all of the sweet and sour sauce ingredients until combined and the cornstarch has dissolved. Set aside.
Heat a 12-inch non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the oil to the pan and heat until it sizzles when flicked with water.
Add the onions, sweet pepper, and green onion to the skillet or wok. Cook for 5-7 minutes, stirring frequently, or until the onions are translucent and the peppers are tender. Pour the vegetables into a bowl and very carefully wipe out the skillet or wok with a damp paper towel.
Return the pan to the heat. Add the second tablespoon of oil and heat up until it sputters when flicked with water. Add the shrimp to the skillet and cook for 1.5-2.5 minutes, stirring frequently, or until the shrimp are just pink on all sides. Please note: the shrimp will not be totally cooked yet. That is just fine!
Return the vegetables back to the pan with the shrimp. Stir in the pineapple and the sweet and sour sauce. Bring the mixture to a simmer and cook for 1-2 minutes, stirring frequently, or until the sauce has thickened.
emove the pan from the heat. Serve the shrimp over hot rice with diced cilantro or sliced green onions to garnish, if desired. Enjoy!
Notes
Recipe Card Notes
For the canned pineapple: strain the juice to use for the sweet & sour sauce and use the remaining fruit for the stir-fry.
Use raw peeled and deveined shrimp. You can leave the tails on or remove them depending on your preference.
Make sure the wok or skillet is hot before adding the oil, and stir the shrimp and veggies often while cooking – at least every 15 seconds.
Make this recipe gluten-free by using coconut aminos or tamari instead of regular soy sauce.
Storage Directions
Refrigeration: Leftovers keep best in an airtight container in the refrigerator for 1-2 days.
Freezing: I don’t recommend freezing leftovers, as the dish loses its texture.
Reheating: Warm leftovers on the stovetop or in the microwave for 45-second to 1-minute intervals until heated through.