Sweet and Sour Shrimp
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
390 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Shrimp
Description
The recipe involves baking frozen jumbo shrimp and cut red and green bell peppers separately on a foil-lined sheet pan until the shrimp develops a browned, crispy exterior and the peppers are tender. While baking, a sweet and sour sauce is prepared by boiling together sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, and ketchup, then thickening with a cornstarch slurry. After removing the shrimp and peppers, pineapple chunks are added to the pan, and the sauce is poured over everything and tossed to coat.
This dish combines the savory seafood with the vibrant sweet and sour sauce that lightly glazes the shrimp and vegetables. The pineapple pieces contribute bursts of sweetness and juiciness. It can be served immediately, optionally over rice, where the sauce complements the grains and balances the shrimp's flavor.
Ingredients
- 2 ounce boxes Shrimp frozen jumbo butterfly
- 2 teaspoons vegetable oil
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1 cup pineapple chunks
- salt to taste
- black pepper to taste
- cooking spray
For the sauce:
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste.
- Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened.
- While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.
- Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened.
- Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 38g | 13% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 459mg | 19% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 810IU | 16% |
| Vitamin C | 50.7mg | 56% |
| Calcium | 19mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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