Sweet and Sour Shrimp is made with golden-crispy shrimp, healthy veggies, and coated in a delicious sweet and sour sauce.
If you love Asian inspired dishes, you might also love Kung Pao Chicken, ground chicken recipes, Mongolian Beef.
How to make Sweet and Sour Shrimp recipes!
Preheat the oven to 400 degrees. Place the shrimp on one side of the pan and the bell pepper on the other side of the pan. Toss the bell pepper with the oil and season with salt and pepper to taste.
Bake for 12 minutes or until shrimp are browned and crispy and bell pepper are softened.
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 the sauce has thickened.
Return the shrimp to the pan and add the pineapples, Pour the sauce over the top and toss to coat.
This healthier of the Chinese restaurant-style sweet and sour shrimp is one of the easiest weeknight suppers you can make.
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Sweet and Sour Shrimp
- sheet pan
Equipment
- sheet pan
Ingredients
- 1 pound peeled and deveined shrimp
- 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 and pepper to taste
- 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
- 1 bunch scallions finely sliced,
Instructions
- Preheat the oven to 400 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 bell pepper on the other side of the pan. Toss the bell pepper with the oil and season with salt and pepper to taste.
- Bake for 12 minutes or until shrimp are browned and crispy and bell pepper are softened.
- to 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 the sauce has thickened.
- Return the shrimp to the pan and add the pineapples, Pour the sauce over the top and toss to coat.
- Sprinkle the green scallions over top. Serve immediately, over rice if desired.
