Recipe Details
Ingredients
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½cuphoney
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⅓cuprice vinegar
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3tablespoonstomato paste
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3tablespoonspineapple juice
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1tablespoonsoy sauce
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2tablespoonswater
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1tablespooncornstarch
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1poundextra-large shrimp – peeled, deveined, and tails removed
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½teaspoonkosher salt
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¼teaspoonground black pepper
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2tablespoonsvegetable oil, divided
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½teaspoonsesame oil
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1cupdiced red bell pepper
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1cupsliced zucchini
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2teaspoonsminced garlic
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1teaspoonminced fresh ginger
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1cuppineapple chunks
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1tablespoonsliced green onions
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¼teaspoonsesame seeds
Cooking Directions
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Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
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Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
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Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
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Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
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Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
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Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
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Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
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Garnish each serving with green onions and sesame seeds.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories400 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 2g |
8% |
Cholesterol 173mg |
58% |
Sodium 738mg |
32% |
Total Carbohydrate 56g |
20% |
Dietary Fiber 2g |
9% |
Protein 25g |
50% |
Potassium 627mg |
13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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