Sweet and Sour Pineapple Shrimp

These succulent shrimp are ready in a flash and served with your favourite rice make a quick and easy Asian inspired stir fry dinner.

Ingredients:

3/4 lb shrimp, 51/70 size

3/4 cup fresh pineapple chunks 

2 tbsps cornstarch

1/2 tsp garlic powder

salt and pepper to taste

pinch red pepper flakes

2 tsps soy sauce

1/4 cup pineapple juice (or orange)

1/4 cup ketchup

2 tbsps brown sugar

1 tbsp apple cider vinegar

1/4 cup diced onion

1/4 cup diced sweet bell pepper

1 medium carrot, julienned

2 tbsps vegetable oil, divided

4 button mushrooms, sliced

1 tsp fresh minced ginger

handful of greens (optional)

sesame seeds to garnish

 

Combine the cornstarch, garlic powder, salt, pepper and red pepper flakes together then toss in the shrimp to coat. Set aside. Mix the soy sauce, pineapple juice, ketchup, brown sugar and apple cider vinegar together and set aside. Heat 1 tbsp oil in a skillet on medium high. Add onion, bell pepper, carrot, mushrooms, pineapple and ginger (and greens if using). Stir fry 3 minutes then push to the sides of the pan leaving a space in the middle. Add 1 tbsp oil and the shrimp and fry 4-5 minutes or until no pink remains. Pour in the sauce and stir together for 2 minutes.

Plate and garnish with sesame seeds. Serves 2

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