A homemade sweet and sour sauce adds Asian-inspired flavors to this quick and easy shrimp stir-fry that's ready in 30 minutes! Serve it as-is or over steamed rice.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
400 Calories
Recipe Instructions
Step 1
Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
Step 2
Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
Step 3
Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
Step 4
Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
Step 5
Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
Step 6
Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
Step 7
Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
Step 8
Garnish each serving with green onions and sesame seeds.
Ingredients
2 tablespoons water
1 tablespoon cornstarch
2 teaspoons minced garlic
3 tablespoons tomato paste
1 tablespoon soy sauce
2 tablespoons vegetable oil, divided
1 cup pineapple chunks
1 cup diced red bell pepper
1 teaspoon minced fresh ginger
1 cup sliced zucchini
3 tablespoons pineapple juice
1 tablespoon sliced green onions
1 pound extra-large shrimp - peeled, deveined, and tails removed
