Sweet and Sour Shrimp

Servings: servings

Calories: 308cal

In a large bowl, toss the shrimp with half the cornstarch, using a gloved hand to coat mix well.
Add enough vegetable oil to a large deep sided skillet to come about an inch up the sides. Heat oil over medium-high heat until shimmering.
Add shrimp to the hot oil and cook for 2-3 minutes per side, remove to paper towels.
Heat olive oil in a wok over medium-high heat until shimmering.
Add onion and both bell peppers and cook, stirring occasionally, for 2 minutes.
Add soy sauce, rice vinegar, pineapple juice, tomato paste, and honey. Stir to combine.
Combine cornstarch and water to make a slurry. Add the slurry to the wok and stir to combine. Allow mixture to cook for 2-4 minutes, until mixture begins to thicken.
Add shrimp and pineapple wedges. Stir and cook for another minute, just long enough to heat through.

Author: Chef Antoine Davis

5 from 3 votes

You can use the wok for both cooking the shrimp in vegetable oil and the remaining part of the recipe, you will just need to drain the vegetable oil from the pan after cooking the shrimp.
You can easily use frozen shrimp in place of raw shrimp from the grocery store, just be sure to let them thaw and pat them dry before beginning. This way, the shrimp will fry up to crispy perfection.
Onions and both red and green bell pepper add extra flavor and texture to this dish. You can opt for a different vegetable such as broccoli or zucchini if preferred.
Though this recipe tastes best right away, you can still keep it stored in an air-tight container kept in the refrigerator for up to 3 days. The shrimp likely won't retain its crispy texture as it soaks up the sauce while it sits.

Course: Dinner

Cuisine: American, Chinese

Prep Time15

Cook Time20

Total Time35