Sweet and Sour Shrimp
Servings : 4
Ingredients
- 1 can pineapple chunks canned in juice, 16 oz
- 1 tsp cornstarch
- 1 tsp Chili Powder
- 3 Tbsp tomato paste
- 1 pinch cayenne pepper
- 1/2 tsp honey
- 1 tsp apple cider vinegar
- 1 Tbsp Bragg Liquid Aminos
- 1/2 tsp garlic powder
Shrimp
- 2 tsp sesame oil
- 1 lb shrimp thawed, peeled, tails removed
- 1 each green bell pepper cut into chunks
- 1 each red bell pepper cut into chunks
- 1/2 each onion cut into chunks
- 2 cups brown rice cooked (2 cups after cooking)
Instructions
- Drain pineapple, reserving juice. Set chunks aside. Combine pineapple juice, cornstarch, chili powder, tomato paste, cayenne, honey, vinegar, bragg and garlic. Set aside.
- Heat oil in a large skillet over medium high heat. Add bell peppers and onions. Cook, stirring frequently, 2-3 min or until peppers are tender-crisp. Add shrimp. Cook about 3 min or until shrimp are cooked through.
- Stir the sauce and immediately add to shrimp mixture in skillet. Add pineapple. Cook, stirring occasionally, until mixture is thickened and bubbly, about 5 minutes. Serve over cooked brown rice.
Notes
Feel free to use fresh pineapple in place of canned. You'll need 1-2 cups depending on how pineapple-y you like it. You'll also need about 1/2 cup pineapple juice (not from concentrate).