Sweet and sour shrimp is a healthy, keto, and gluten-free dish for the whole family. It’s easy to prepare and takes less than 20 minutes, so anyone can make a quick dinner at home.
My sweet and sour shrimp recipe is a low-calorie, low sugar option. I use pineapple juice and honey to replace the sugar. A good version for a keto diet or weight loss enthusiasts.
Sweet And Sour Shrimp Recipe.
- shrimp, peeled and deveined
- green pepper
- red pepper
- yellow pepper
- onion
- small cucumber
- canned pineapple
- garlic
- scallion
Sweet And Sour Sauce- Low In Sugar and Calories Version.
Sweet and Sour Sauce With Pineapple Version.
I use pineapple juice and honey to replace the sugar.
- 1/3 cup ketchup
- 1/3 cup honey ( replace 1 tablespoon sugar)
- 4 teaspoons soy sauce
- 1/2 cup pineapple juice
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar (apple cider vinegar)
How To Make Sweet And Sour Shrimp?
- Peel and devein shrimp first, then wash and dry them with a paper towel.
- Prepare the sweet and sour sauce. Whisk all the ingredients together in a small bowl and set aside.
- Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
- Sauté the aromatics – add the sliced garlic, onion and scallion and sauté for about 20 seconds.
- Add the vegetables – add the green, yellow and red peppers, the red long hot bell pepper, the cucumber and the pineapple.
- Add the sweet and sour sauce and bring to a boil over medium-high heat.
- Add the shrimp to the pan and cook for 3-4 minutes or until they’re pink and opaque.
- Serve immediately – with a serving of rice.
Sweet and Sour Shrimp Calories.
The calories are around 218 per serving.
What Kind Of Shrimp Should I Use?
- You can use fresh or frozen shrimp of any size.
- Frozen shrimp – must be thawed in the refrigerator or at room temperature.
- Butterfly shrimp – you just bake them in the oven. Then you toss them in the sweet and sour sauce with vegetables. Especially great for office workers and working moms. Only 15 minutes dinner idea.
Tips To Make This Dish Perfect.
- You’ve to peel and gut the shrimp. So they don’t feel like sand when you eat them. You can learn how to peel and devein shrimp on my page Kung Pao Shrimp.
- After you wash the shrimp, you need to dry them with a paper towel. This way they’ll be more flexible and not sloppy when you eat them.
- Cook the shrimp after the sauce is cooked. They’re pink and opaque. Don’t overcook the shrimp or they’ll be mushy.
What Do You Eat Chinese Sweet And Sour Shrimp With?
This sweet and sour shrimp stir fry dish already contains various vegetables and proteins. You can eat it with the following easy and quick Chinese dishes for your perfect Chinese dinner. It’s healthier and less oily than take-out food.
Egg Fry Rice – only 10 minutes.
Chow Mein – 20-minute low carb version.
Shirataki Noodles – zero noodles.
Hot And Sour Soup – healthy with low carb.
Quick Egg Drop Soup – keto and low carb.
Recipe Variations And Substitutes:
Vegetables: sugar snap peas, broccoli, carrots, and mushrooms are good supplements.
Protein: chicken, pork, or fish filet.
Vegetarian: baked cauliflower, fried tofu, baked mushrooms.
You just need to bake or fry them and then toss them with sweet and sour sauce.
Other Sweet And Sour Dishes:
Ingredients
Stir Fry:
- 1 pound pound shrimp, peeled and deveined
- 1 tablespoon sesame oil
- 1/2 green pepper, cut into 1” chunks
- 1/2 red pepper, cut into 1” chunks
- 1/2 yellow pepper, cut into 1” chunks
- 1/4 onion cut into 1” chunks
- 1 small cucumber cut into 1” chunks
- 4 sliced canned pineapple, chunks
- 2 cloves garlic, sliced
- 1 scallion, sliced
- 1 red long hot bell pepper (optional) sliced
SWEET AND SOUR SAUCE WITH PINEAPPLE.
- 1/3 cup ketchup
- 1/3 cup honey = 1 tablespoon sugar
- 4 teaspoons soy sauce
- 1/2 cup pineapple juice
- 1 tablespoon rice vinegar (apple cider vinegar)
- 1 tablespoon cornstarch
Instructions
- Peel and devein shrimp first, then wash and dry them with a paper towel.
- Prepare the sweet and sour sauce. Whisk all the ingredients together in a small bowl and set aside.
- Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
- Sauté the aromatics – add the sliced garlic, onion, and scallion and sauté for about 20 seconds.
- Add the vegetables – add the green, yellow and red peppers, the red long hot bell pepper, the cucumber, and the pineapple.
- Add the sweet and sour sauce and bring to a boil over medium-high heat.
- Add the shrimp to the pan and cook for 3-4 minutes or until they're pink and opaque.
- Serve immediately – with a serving of rice.
BUTTERFLY SHRIMP RECIPE.
- Bake the butterfly shrimp in the oven.
- Follow the cooking instructions for the sauce and vegetables stir fry at the same time. When they're ready, add the butterfly shrimp to the pan. Toss them for 2 to 3 minutes.
- Ready to eat.
Leave a Reply