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Sweet and sour shrimp

Shrimp in homemade sweet and sour sauce. The sweetness of the sauce comes from pineapple; no sugar is added. Ginger and lime juice give the sauce extra depth of flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Servings 4 people
Calories 372 kcal

Equipment

  • submergible blender

Ingredients
  

  • 2 tbsp avocado oil
  • 1 medium size onion (diced)
  • 3 cloves garlic (minced)
  • 2 tbsp ginger (minced)
  • 6 medium size tomatoes (diced)
  • 1 cup pineapple (cubed)
  • 2-3 tbsp lime juice (or use half lime juice, half (apple cider) vinegar)
  • 2-3 tbsp sriracha sauce (optional)(to taste)
  • 2 lbs medium size shrimp (preferably fresh)
  • 1½ cup brocolli florets (from more or less 1 medium size head of brocolli)
  • 1½ cup sliced carrots (from more or less 1 large size carrots)

For garnishing (optional):

  • 2 tbsp coriander leaves
  • 2 tbsp spring onion (chopped)
  • 1 tbsp sesame seeds (toasted)

Instructions
 

  • Start by peeling and deveining the shrimp. You can of course buy already cleaned-peeled-deveined shrimp, but if you are doing it yourself, here is a great explanation on how to.
  • Heat up a saucepan or a deep skillet with some avocado oil. Add the onion and half of the garlic and ginger. Stir until the onion is translucent. Now add the tomatoes and pineapple and stir frequently until the tomatoes are softened and start to fall apart.
  • Turn off the heat and use a submergible blender to blend the tomato mixture into a smooth sauce.
  • Taste the sauce and add lime juice (and vinegar) to balance the sauce and some salt and pepper.
    If you have kids that don't like spicy food but you do, here is what you do: you divide the sauce in 2. Add some sriracha sauce to one batch to spice it up a bit and keep the other one plain.
    The sauce is ready. Set it aside.
  • To keep the veggies crisp, firm and vibrant, slightly blanch them; a quick in-and-out of boiled water (1-2 minutes). If you prefer your vegetables softer, add 1-2 minutes to the blanching-time. Then drain the water and rinse the veggies with ice water.
  • Heat up a (deep) skillet with some avocado oil and add the remaining garlic and ginger. Once fragrant, add the shrimp and the veggies. Stir until the shrimp turn pink that's is when they are done (which will happen pretty quickly!) Then add the sweet and sour sauce. Stir until the sauce is warm again and take it off the heat.
  • Serve sweet and sour shrimp over (brown) rice or noodles. After dividing the rice/noodles over plates, add the sweet and sour shrimp. Garnish with all/some of the toppings (optional).

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.