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Week of 1/30/23

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

Active: 40 Total: 40
Original GF Paleo Vegetarian
Sweet and Sour Shrimp

The Cook Smarts version of Sweet and Sour Shrimp is every bit as satisfying as the takeout classic. It uses a much lighter (but still very flavorful) homemade sauce. This meal was last featured in 2020.

Tags
Whole30
Proteins
Shellfish
Cuisines
Asian - Chinese
Save recipe
77

Ingredients

Metric
Servings:
4
Sweet and Sour Shrimp:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell peppers, any color - 2 , chopped
  • Pineapple, fresh - 2 cups , cubed
  • Oil, cooking - 1 Tbsp
  • Sugar snap peas - 12 oz (sub snow peas)
  • Cashews - 1/2 cup
  • Cilantro leaves - 1 Tbsp
Sweet and Sour Sauce:
  • Garlic - 3 cloves , chopped
  • Tomato paste - 3 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 - 1 Tbsp (use ghee for W30)

Prep

  1. Cauliflower rice - (Double if making Wednesday'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. Make sauce - Combine garlic, tomato paste, aminos, and rice vinegar. (Can be done up to 5 days ahead)

  5. Pineapple - Chop pineapple. 

  6. Make slurry - Whisk together arrowroot powder and water.

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Make

  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 cashews and cilantro leaves. Enjoy!

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