Sweet and Sour Shrimp

5 from 1 vote

Restaurant-quality, gluten-free Chinese dish that's ready in minutes--literally! The recipe is quick, easy and healthier than some take-out versions, which often include preservatives and MSG.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Entree

Cuisine: American, Asian, Chinese

Servings:

Calories: 392kcal

Author: Anecia Hero

Cost: $15

Ingredients

Sweet and Sour Sauce

½ cup rice vinegar
1 tablespoon soy sauce ,use tamari sauce for gluten-free
1 tablespoon maple syrup
½ cup light brown sugar , packed
3 tablespoons ketchup
⅔ cup pineapple juice see notes; (optional)

Slurry Ingredients

2 tablespoons cornstarch
⅓ cup water

Stir Fry Ingredients

1 pound shrimp , peeled and deveined
3 cups prepared rice Basmati, Jasmine, White or Brown
1 cup red bell pepper chopped
1 cup green bell pepper chopped
1 can water chestnuts chopped
½ teaspoon sesame oil
green onions for garnish
sesame seeds for garnish
salt and pepper , to taste

Instructions

Make the slurry: in a measuring cup, combine cornstarch and water; set aside
⅓ cup water, 2 tablespoons cornstarch
Peel, rinse and devein shrimp; set aside
1 pound shrimp
Chop vegetables; set aside
1 cup red bell pepper, 1 can water chestnuts, 1 cup green bell pepper
Prepare rice according to directions
3 cups prepared rice

Sweet and Sour Sauce Instructions

In a medium saucepan, add all sauce ingredients, bring to boil; turn heat to simmer and set aside
½ cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon maple syrup, ½ cup light brown sugar, 3 tablespoons ketchup

Stir Fry Instructions

Add sesame oil to a large, non-stick skillet on medium high heat
½ teaspoon sesame oil
Add bell peppers and water chestnuts; cook for 3 minutes
1 cup green bell pepper, 1 can water chestnuts
Next, add shrimp to skillet; cook 3 minutes until shrimp begin to turn pink
1 pound shrimp
Pour sauce into skillet; combine well
Add cornstarch slurry into skillet; reduce heat and cook until sauce begins to thicken
⅓ cup water, 2 tablespoons cornstarch
Plate rice, then add shrimp and sauce; garnish with green onions and sesame seeds
3 cups prepared rice, green onions, sesame seeds, salt and pepper

Notes

Do NOT use fresh pineapple juice; use canned. Fresh pineapple contains the enzyme Bromelain, which keeps the sauce from thickening after you've added the cornstarch slurry.
Feel free to add other vegetables to the recipe:

bamboo shoots

bok choy

mushrooms

bean sprouts

Prepared Rice

Rice expands when cooked; generally speaking, one cup of dry rice yields 2 ½ - 3 cups of cooked rice.

Keep this in mind if you're cooking for a crowd.

Par-boiled, or instant rice increases 2 times when cooked.

Nutrition