Enjoy Your Family's Take Out Favorite Right at Home With Sweet & Sour

My family loves Asian inspired dishes and after we enjoyed my sweet and sour chicken recipe one night, my husband said it would be delicious with shrimp. And boy was he right! This simple stir-fry dish is the perfect balance made with a tangy sauce, pineapple chunks, sweet peppers and succulent shrimp.

This delicious recipe looks like something you’d get at a fantastic dining experience, but in fact it’s one of the meals I make on busy days since it only has a cooking time of about 10 minutes. I serve this easy recipe with some white rice and garnish with green onions and sesame seeds.

This is one of those easy meals that can easily be changed up to your preferences to your family’s diet. A lot of readers do not eat shrimp, so try sweet and sour pork or use chicken breast.

• 1 pound shrimp, peeled and deveined
• 1 cup carrot, sliced
• 1 cup green bell pepper, diced
• 1 cup red bell pepper, diced
• 1/2 cup pineapple, sliced
• 1/4 cup onion, chopped
• 1 clove garlic, chopped
• 2 tablespoon vegetable oil, olive oil or cooking oil

Sour Sauce Ingredients

• 1/2 cup honey
• 1/3 cup rice vinegar
• 1/2 tablespoon soy sauce or coconut aminos
• 2 tablespoons tomato paste
• 3 tablespoons lemon juice
• 3 tablespoons orange juice
• 1 tablespoon cornstarch
• 2 tablespoons warm water or pineapple juice

Get your pot of rice started. Dice your vegetables and add to a seperate bowl,

Whisk together the honey, vinegar, soy sauce, tomato paste, lemon juice and orange juice in a medium bowl.

In a small bowl, make a cornstarch slurry by whisking together a tablespoon of cornstarch and warm water.

Pat the shrimp with paper towels.

Heat oil in a wok or a large skillet and add the juicy shrimp. Stir fry the shrimp until they are lightly golden brown on medium heat.

Add in the carrots, onion and garlic in with the cooked shrimp and cook for another minute before adding the bell peppers and red pepper. Cook for another minute on medium-high heat.

Pour your sweet and sour sauce into the skillet, stir and cook on low heat until your sauce is simmering. Then add in the cornstarch mixture. You will want to keep a close eye to ensure it does not burn or stick, so stir constantly until thickened.

Serve your sweet and sour shrimp stir-fry warm with rice.

I try to go with larger shrimp since they do tend to shrink when cooking. But medium shrimp will work as well.

Yes! Dice up a fresh juicy pineapple or to take less time, use a can of diced pineapple.

Like many Asian dishes, you can add broccoli, mushrooms, bok choy or snow peas.

Brown rice, coconut rice, jasmine rice

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