Sweet and Sour Shrimp
Sweet and Sour Sauce
½ cup honey
⅓ cup rice vinegar
1 tablespoon soy sauce
3 tablespoons tomato paste
3 tablespoons pineapple juice
1 tablespoon cornstarch
2 tablespoons water
Shrimp Stir-Fry
1 pound shrimp peeled and deveined, 16/20 count size
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons vegetable oil divided
½ teaspoon sesame oil
1 cup red bell pepper ¾-inch dice
1 cup zucchini ¼-inch slices
2 teaspoons minced garlic
1 teaspoon minced ginger
1 cup pineapple chunks
1 tablespoon sliced green onion
¼ teaspoon sesame seeds
Whisk together cornstarch and water in a small bowl.
Dry shrimp with paper towels. Combine shrimp with salt and pepper in a medium bowl.
Heat a wok or large saute pan over medium-high heat. Add 1 tablespoon vegetable oil and sesame oil.
Once the oil is hot add the shrimp in a single layer, do not move for 1 minute. Stir and cook another 30 seconds. Transfer cooked shrimp to a clean plate.
Add 1 tablespoon of vegetable oil to the pan, once hot add the bell pepper and zucchini. Stir-fry for 2 minutes.
Add in the garlic and ginger, stir-fry for 30 seconds.
Add in the pineapple and stir-fry for 30 seconds.
Pour in the sweet and sour sauce, stir and cook until simmering, 2 minutes.
Whisk the cornstarch mixture and then gradually add it to the center of the pan. Stir constantly until the sauce is thickened, 30 seconds.
Add the cooked shrimp, stir to combine and cook until shrimp are warmed through, 2 minutes.
Serve sweet and sour shrimp garnished with green onions and sesame seeds.
Prep Time: 5 min Cook Time: 10 min Total: 15 min
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