Sweet and Sour Shrimp
Ingredients
The shrimp and vegetables
-
2
9-ounce boxes
Frozen Jumbo Butterfly Shrimp
-
2
teaspoons
vegetable oil
-
1
medium
red bell pepper, cut into 1 inch pieces
-
1
medium
green bell pepper, cut into 1 inch pieces
-
1
cup
pineapple chunks
-
to taste
salt and pepper
-
as needed
cooking spray
The sauce
-
½
cup
sugar
-
⅓
cup
apple cider vinegar
-
2
tablespoons
soy sauce
-
½
teaspoon
garlic powder
-
½
teaspoon
onion powder
-
⅓
cup
ketchup
-
1
tablespoon
cornstarch
Instructions
- Preheat the oven to 425°F and prepare a sheet pan with foil and cooking spray.
- Arrange the shrimp on one side of the pan and the bell peppers on the other, tossing the peppers with oil and seasoning.
- Bake for 14 minutes until the shrimp are crispy and the peppers are softened.
- While baking, prepare the sauce by boiling sugar, vinegar, soy sauce, garlic powder, onion powder, and ketchup in a small pan.
- Mix cornstarch with cold water until smooth, then add to the sauce and cook for an additional minute until thickened.
- Remove the shrimp and peppers from the oven, add pineapple, and pour the sauce over everything, tossing to coat.
- Serve immediately over rice if desired.
Nutrition Facts (estimated)
Servings
6
Calories
390
Total fat
12g
Total carbohydrates
38g
Total protein
1g
Sodium
459mg
Cholesterol
0mg
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