This recipe for Spicy Sweet and Sour Shrimp is not overly sweet, nor sour, nor spicy, but is a perfect combination of the three. The light coating gives it crunch without adding a lot of calories or fat. Simple to prepare, delicious to eat.
1poundshrimpcleaned, deveined, tail removed. (thawed if frozen); patted dry
salt and freshly ground pepper
¼cuprice flour or cornstarch
vegetable oil for frying
½cuppacked brown sugar
⅜cupunsweetend pineapple juicetake this right from the can
4teaspoonsreduced-sodium soy sauce
2teaspoonschili garlic saucefound in the Oriental section of the supermarket
½ to 1teaspooncrushed red pepper flakes
1 - 2tablespoonsvegetable oilI use grapeseed oil or avocado oil
½cupcoarsely diced onion
1cupdiced bell pepperI used orange and red, but you can use any color you like; cut into about ½ inch dice
¾cuppineapple chunksI cut the big ones in half
Sprinkle the salt and pepper over the shrimp. Put the rice flour in a zip-top bag, add the shrimp and shake until coated. Heat some oil in a wok or large saute pan; when hot, add the shrimp, in batches if necessary, turning them once until just cooked and the coating is just getting a little crisp, about 1 - 2 minutes (do not overcook the shrimp or it will be tough and not tender). Remove each batch to paper towels when done, and repeat until all the shrimp has been sauteed, adding oil as needed. Pour off excess oil and wipe the wok (or skillet) clean.
In a bowl, combine the vinegar, brown sugar, ketchup, pineapple juice, cornstarch, soy sauce, garlic chili sauce, and red pepper flakes. Mix well and set aside.
Heat the skillet or wok over medium-high heat; add the oil. When the oil is hot, add the onion and bell peppers, saute for 2 - 3 minutes, give the sauce a good stir then add to the wok along with the pineapple and shrimp. Stir until bubbly and thickened.