Sweet and Sour Shrimp

April 1, 2019

Sweet and Sour Shrimp

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Sweet and Sour Shrimp

Sweet and Sour Shrimp is a popular dish at our house.  The kids always like to order it when we do take out, which is not that often.  To satisfy their cravings for take out style Chinese food, without breaking the bank, I came up with this recipe.   While I was developing it, I wanted to be sure to make it

  1. delicious
  2. easy
  3. prepaheadable

For me, these three things are key to a successful recipe, and this one REALLY  hits the mark.   Try it, I think you’ll be surprised how delicious it is.  If you don’t like shrimp, or want a more budget friendly dish, substitute cubed chicken, breasts or thighs or a combo of both.

Making substitutions

I have also made this dish using shrimp & chicken to make it stretch further and appeal to everyone in the house.  You can also of course add more fresh veggies while you are prepping.   It’s a really flexible recipe, so use the veggies that you like best, just keep in mind that things like carrots, or cauliflower will require a longer cook time.

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

Ingredients

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

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:
  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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