Sweet & Sour Shrimp

April 1, 2019

Sweet & Sour Shrimp


Sweet & Sour Shrimp

Sweet & Sour Shrimp ready in 10 minutes, faster, fresher, better than take out
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Course: Weeknight Dinner
Cuisine: Stir Fry
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 people


Sweet & Sour Sauce

  • 1/2 cup honey
  • 1/3 cup rice wine vinegar
  • 2 Tbsp soy sauce
  • 2 tsp Sriracha
  • 2 Tbsp pineapple juice
  • 1 Tbsp Cornstarch

Stir Fry

  • 2 lbs raw large shrimp 21-30 count
  • 1 whole red pepper cut in bite sized pieces
  • 1 whole yellow pepper cut in bite sized pieces
  • 1 1/2 cups frozen pineapple chunks
  • 1 whole sweet onion cut into bite sized pieces
  • 1 whole carrot thinly sliced on the diagonal
  • 1 whole zucchini sliced 1/2 inch thick


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.


To use this recipe as part of a Prepaheadable Meal Plan:
  1.  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,
  2. Prepare all vegetables and place in a large Zip Lock bag.
  3. 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. 

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