Sweet and Sour Shrimp
This stir-fry combines fresh, crisp vegetables with healthy seafood. The light and tangy sweetness of the pineapple will wake up your taste buds for sure! (Chinese-American stir-fry. Gluten-free, soy-free.)
⏱️ Prep: 10 min🍳 Cook: 10 min
Ingredients
| 2 tablespoons | 30 ml | vegetable oil |
| 3 | garlic cloves, crushed and chopped | |
| 1 tablespoon | 15 ml | crushed and chopped fresh ginger |
| 1 | medium onion, diced into 1/2-inch pieces | |
| 1 pound | 455 g | medium shrimp, shelled and deveined |
| 1 | red bell pepper, diced into 1/2-inch pieces | |
| 1 20-ounce | can chunk pineapple | |
| 2 tablespoons | 30 ml | rice vinegar |
| 2 tablespoons | 30 ml | ketchup |
| 2 tablespoons | 30 ml | cornstarch |
| 1 | bunch (6 to 8) scallions, cut into 1/2-inch pieces | |
| — | steamed rice or noodles, for serving |
Instructions
- In a wok or large cast iron skillet, heat the vegetable oil over high heat until it shimmers. Add the garlic and ginger and stir-fry for about 1 minute, until lightly browned.
- Add the onion and stir-fry for 1 minute. Add the shrimp and bell pepper and stir-fry for 1 minute.
- In a medium bowl, whisk together the pineapple chunks with their juices, vinegar, ketchup, and cornstarch. Add the sauce to the wok and cook for about 2 minutes, until it thickens and a glaze forms.
- Fold in the scallions and serve over steamed rice. SUBSTITUTION TIP: You can substitute balsamic or cider vinegar for the rice vinegar in this recipe.