Sweet & Sour Shrimp ready in 10 minutes, faster, fresher, better than take out
Course Weeknight Dinner
Cuisine Stir Fry
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 6people
Ingredients
Sweet & Sour Sauce
1/2cuphoney
1/3cuprice wine vinegar
2Tbspsoy sauce
2tspSriracha
2Tbsppineapple juice
1TbspCornstarch
Stir Fry
2lbsraw large shrimp21-30 count
1wholered peppercut in bite sized pieces
1wholeyellow peppercut in bite sized pieces
1 1/2cupsfrozen pineapple chunks
1wholesweet onioncut into bite sized pieces
1wholecarrotsthinly sliced on the diagonal
1wholezucchinisliced 1/2 inch thick
Instructions
Sweet & Sour Sauce
In a small bowl combine honey, rice wine vinegar, soy sauce, sriracha, pineapple juice and cornstarch whisk until smooth. Set aside
Stir Fry
In a medium bowl combine, peppers, onion, carrots and frozen pineapple chunks. Set aside.
In a wok or large saucepan heat vegetable oil until smoking hot over high heat. Add chopped vegetables, and stir fry for 4-5 minutes stirring often until just starting to soften.
Add shrimp and cook for 2 minutes until they just start to turn pink.
Pour in sweet and sour sauce, and cook stirring occasionally until sauce thickens and shrimp are cooked, 2-3 minutes. Do not over cook or shrimp will become rubbery.
Notes
To use this recipe as part of a Prepaheadable Meal Plan:
Combine all sauce ingredients and place in a small bowl or jar with a lid and store in the refrigerator for up to 2 weeks,
Prepare all vegetables and place in a large Zip Lock bag.
Clean Shrimp and place in a smaller bag inside the larger Zip Lock bag OR clean shrimp on cooking night. *Fresh or defrosted shrimp should be eaten within a day.