Description
Sweet and sour shrimp is a delightful dish that features succulent shrimp tossed in a tangy sauce, complemented by vibrant bell peppers and juicy pineapple. This easy-to-make recipe brings the flavors of your favorite Chinese restaurant right to your kitchen in under 30 minutes. The combination of sweet and sour notes creates a delicious harmony that will satisfy your taste buds and make dinner time feel special. Serve it over fluffy rice or noodles for a complete meal that’s perfect for busy weeknights or entertaining guests. With its colorful presentation and mouthwatering flavors, sweet and sour shrimp is sure to impress everyone at the table.
Ingredients
- Medium or large shrimp, peeled and deveined
- Red and yellow bell peppers, chopped
- Pineapple chunks (fresh or canned)
- Minced garlic
- Low-sodium soy sauce
- Pineapple juice
- Vinegar
- Brown sugar
- Cornstarch
Instructions
- Prepare ingredients: Peel and devein shrimp; chop bell peppers; cut fresh pineapple into chunks.
- Make the sauce: Whisk together soy sauce, pineapple juice, vinegar, brown sugar, cornstarch, and minced garlic in a bowl.
- Cook shrimp: Heat oil in a skillet over medium-high heat; add shrimp in a single layer; cook for 2–3 minutes until pink.
- Stir-fry veggies: Add bell peppers to the skillet; stir-fry for another 3 minutes until tender yet crisp.
- Combine with sauce: Pour the sauce over the shrimp and vegetables; cook for an additional 2 minutes until thickened.
- Serve hot: Transfer to plates or bowls; serve over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 16g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 170mg
Keywords: Use fresh ingredients for optimal flavor. Customize by adding other veggies like broccoli or snap peas. Adjust sweetness by varying sugar levels based on preference.