Sweet and Sour Shrimp
with sugar snap peas and peppers over cauliflower rice
Smarts: For stir-fries, saute the proteins first since they cook differently than the rest of the veggies.
Ingredients
- 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
- Arrowroot powder - 2 Tbsp + 1 1/2 Tbsp
- Chicken stock - 2/3 cup
- Tomato paste - 1 1/2 Tbsp
- Rice vinegar - 1 Tbsp
- Coconut / Bragg's aminos - 1 Tbsp
- Honey - 1 1/2 Tbsp
- Cooking oil - 1 Tbsp + 1 1/2 Tbsp
- Lemon - 1/2, juice of
- Cauliflower, small - 24 oz, florets
- Butter - 1 1/2 Tbsp
Nutrition Facts
Prep
- Cauliflower rice - This makes enough for tomorrow night’s dinner. Chop off florets. Pulse in a food processor until it reaches a rice-like consistency. Place cauliflower into a microwave-safe bowl. Microwave for 5 minutes, stirring midway through. Mix in ghee and season to taste with salt and pepper. Reserve half for tomorrow night. (Can be done up to 4 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 arrowroot powder and some salt and pepper.
- Make stir-fry sauce - Mix together chicken stock, tomato paste, rice vinegar, aminos, honey, and second part of arrowroot powder.
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Make
- 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 arrowroot powder 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 cauliflower rice (remember to save half the cauliflower rice for tomorrow night).
Nutrition Facts
Reviews
Ratings
32 reviews
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 HelpfulI would make this again, but the sauce isn't the best. I love all of the ingredients though! More shrimp!
0 HelpfulMy 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 HelpfulI 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