Sweet and Sour Shrimp

Name: Sweet and Sour Shrimp
Total time: 30
Yield: 4
Ingredients: 0.5 cup honey; 0.333 cup rice vinegar; 3 tablespoons tomato paste; 3 tablespoons pineapple juice; 1 tablespoon soy sauce; 2 tablespoons water; 1 tablespoon cornstarch; 1 pound extra-large shrimp - peeled, deveined, and tails removed; 0.5 teaspoon kosher salt; 0.25 teaspoon ground black pepper; 2 tablespoons vegetable oil, divided; 0.5 teaspoon sesame oil; 1 cup diced red bell pepper; 1 cup sliced zucchini; 2 teaspoons minced garlic; 1 teaspoon minced fresh ginger; 1 cup pineapple chunks; 1 tablespoon sliced green onions; 0.25 teaspoon sesame seeds

Recipe by Lanzzz from allrecipes.com

Dinner 30 Mins.

Ingredients

4 servings

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0.5 cup honey
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0.333 cup rice vinegar
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3 tablespoons tomato paste
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3 tablespoons pineapple juice
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1 tablespoon soy sauce
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2 tablespoons water
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1 tablespoon cornstarch
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1 pound extra-large shrimp - peeled, deveined, and tails removed
•

0.5 teaspoon kosher salt
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0.25 teaspoon ground black pepper

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2 tablespoons vegetable oil, divided
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0.5 teaspoon sesame oil
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1 cup diced red bell pepper
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1 cup sliced zucchini
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2 teaspoons minced garlic
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1 teaspoon minced fresh ginger
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1 cup pineapple chunks
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1 tablespoon sliced green onions
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0.25 teaspoon sesame seeds

Instructions

Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
Garnish each serving with green onions and sesame seeds.