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Sweet and Sour Shrimp
with bell peppers / sugar snap peas / cauliflower rice

Active: 40 min Total: 40 min
The Cook Smarts version of Sweet and Sour Shrimp is every bit as satisfying as the takeout classic but uses a much lighter (still very flavorful) homemade sauce.
Smarts: Be sure to follow the instructions to save the pineapple juice when you strain the pineapple. You'll use the juice in the sweet and sour sauce.


Sweet and Sour Shrimp:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell peppers, any color - 2 , chopped
  • Pineapple chunks, canned in juice (20oz / 567g) - 1 can , liquid reserved
  • Oil, cooking - 1 Tbsp
  • Sugar snap peas - 12 oz (sub snow peas)
  • Cilantro leaves - 1 Tbsp
Sweet and Sour Sauce:
  • Garlic - 3 cloves , chopped
  • Pineapple juice - 3/4 cup (reserved from canned pineapple)
  • Honey - 2 Tbsp
  • Tomato paste - 2 Tbsp
  • Bragg's / coconut aminos - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Arrowroot powder - 1 tsp
  • Water - 2 Tbsp
Cauliflower Rice:
  • Cauliflower florets - 1 lb
  • Butter - 2 Tbsp


  1. Cauliflower rice - (Double if making Thursday’s meal.) Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost shrimp.
  3. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Pineapple - Drain pineapple, but reserve the liquid. Store the pineapple chunks and liquid separately. (Can be done up to 5 days ahead)
  5. Make sauce - Combine garlic, pineapple juice, honey, tomato paste, aminos, and rice vinegar. (Can be done up to 5 days ahead)
  6. Make slurry - Whisk together arrowroot powder and water.

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  1. Heat a wok or skillet with cooking oil over medium-high heat. Add bell peppers and saute for 2 to 3 minutes.
  2. To peppers, add sugar snap peas. Saute for 1 minute.
  3. Add shrimp and saute for 2 minutes just to get it started cooking.
  4. Pour sauce over shrimp and vegetables.
  5. When sauce is simmering, give arrowroot slurry a stir and add it to the sauce.
  6. Simmer everything together, stirring occasionally, until sauce thickens and shrimp is cooked through.
  7. Remove pan from heat and stir in pineapple.
  8. If cauliflower rice was made ahead, reheat in the microwave. (Reserve half if doubled.)
  9. Serve sweet and sour shrimp over cauliflower rice. Top with cilantro leaves. Enjoy!



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