Sweet and Sour Shrimp
with sugar snap peas and peppers over rice
- Onions - 1, chopped
- Sugar snap peas - 1/2 lb, trimmed
- Garlic - 3 cloves, minced
- Bell peppers - 2, sliced ((any color you want))
- Shrimp - 1 lb, peeled and deveined
- Corn starch - 2 Tbsp + 1 1/2 Tbsp
- Chicken stock - 2/3 cup
- Ketchup - 2 Tbsp
- Rice vinegar - 1 Tbsp
- Tamari - 1 Tbsp
- Brown sugar - 1 Tbsp
- Cooking oil - 1 Tbsp + 1 1/2 Tbsp
- Lemon - 1/2, juice of
- Rice, uncooked white or brown - 1 1/2 cups
- Rice - This makes enough for tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
- Onions / Sugar snap peas / Garlic / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
- Shrimp - Defrost, rinse, and pat dry. Toss with first part of corn starch and some salt and pepper.
- Make stir-fry sauce - Mix together chicken stock, ketchup, rice vinegar, Tamari, brown sugar, and second part of corn starch.
- Heat up a wok over medium-high heat. Add first part of cooking oil to wok and then shrimp to heated oil. Saute until shrimp is pink on the outside, ~4 minutes. Remove from wok and set aside.
- Return wok to medium-high heat and add second part of cooking oil. Add onions to heated oil and then saute for 3 to 4 minutes, until softened.
- Next add in snap peas with garlic; saute for 1 minute.
- Add in peppers and then push all ingredients to the side, forming a donut hole in the middle. Give your stir-fry sauce a stir (to mix up any corn starch that has settled to the bottom) and pour it into the hole. Wait for it to darken, bubble, and thicken (1 to 2 minutes) before adding shrimp back to the wok.
- Toss until all ingredients are coated in sauce. Finish with lemon juice and then season to taste with salt and pepper.
- Enjoy over rice (remember to save half the rice for tomorrow night).
Added Sriracha to the sauce. I cook with sesame seed oil. I wish it had pineapple but I forgot to add some anyway. I would make again with chicken although the shrimp was nice.0 Helpful
Didn't like the sauce...0 Helpful
Made leftovers with soba noodles instead of rice. Very tasty!0 Helpful
I would make this again, but the sauce isn't the best. I love all of the ingredients though! More shrimp!0 Helpful
My extraordinarily, food-texture-sensitive 5-year-old has decided recently that he likes shrimp. His sister loves peppers. They both love sweet and sour sauce and I LOVE that I was able to satiate both appetites with something NOT from a bottle (though the individual ingredients are...but I'm no where near ready to make my own soy sauce, rice vinegar or ketchup ;) The whole family really loved this meal. It came together quickly, especially since I had chopped all of the veggies in advance. Very tasty, and not too sweet. The sauce was a bit thick, but what I really loved was the ratio of veggies/shrimp to rice.0 Helpful
I added srirachi to the sauce and used chicken in addition to the shrimp, green beans instead of snap peas and added carrots. Great meal!0 Helpful