Sweet & Sour Shrimp

How to make Sweet and Sour Shrimp.

Ingredients: Serves 4

For the sweet and sour sauce:

• ½ cup pineapple juice
• ¼ cup apple cider vinegar
• ¼ cup reduced-sodium soy sauce or coconut liquid aminos
• 2 teaspoons toasted sesame oil
• 3 tablespoons honey (preferably raw)
• 1 teaspoon ground ginger
• 2-3 teaspoons sriracha
• 2 tablespoons cornstarch

For the stir fry:

• 2 tablespoons avocado or coconut oil
• 1 large sweet onion, cut into 1-inch pieces
• 1 sweet pepper, cut into 1-inch pieces
• 3 green onions, white and green parts cut into 1-inch pieces
• 1 lb raw shrimp, peeled and deveined
• 1 ½ cups canned pineapple, drained (juice used for sauce)
• Hot steamed rice, to serve
• Diced cilantro or additional sliced green onions, to garnish (optional)

Method:

1. In a small mixing bowl, whisk together all of the sweet and sour sauce ingredients until combined and the cornstarch has dissolved.
2. Set aside.
3. Heat a 12-inch non-stick skillet or wok over medium-high heat.
4. Add 1 tablespoon of the oil to the pan and heat until it sizzles when flicked with water.
5. Add the onions, sweet pepper and green onion to the skillet or wok.
6. Cook for 5-7 minutes, stirring frequently, or until the onions are translucent and the peppers are tender.
7. Pour the vegetables into a bowl and very carefully wipe out the skillet or wok with a damp paper towel.
8. Return the pan to the heat.
9. Add the second tablespoon of oil and heat up until it sputters when flicked with water.
10. Add the shrimp to the skillet and cook for 2-3 minutes, stirring frequently, or until the shrimp are just pink on all sides.
11. Return the vegetables back to the pan with the shrimp.
12. Stir in the pineapple and the sweet and sour sauce.
13. Bring the mixture to a simmer and cook for 1-2 minutes, stirring frequently, or until the sauce has thickened.
14. Remove the pan from the heat.
15. Serve the shrimp over hot rice with diced cilantro or sliced green onions to garnish, if desired.
16. Enjoy!