Sweet & Sour Shrimp - Two Ways

If you Chinese sweet & sour, this recipe is for you! Serve it up in a lettuce wrap or over rice! Simple & delicious!

Wood board with 3 leaves of iceberg lettuce wraps, each filled with sweet and sour shrimp with peanuts and sliced green onion on the side for garnish

I'm not the biggest fan of leftovers, so I love recipes that can do double duty. I love that I can serve this sweet and sour shrimp in lettuce wraps one night & over rice, the next.


If you're not into shrimp this recipe is also delish with chicken or pork, just adjust the cooking time accordingly to ensure your meat is cooked through.


*You can totally make this recipe even easier by substituting the fresh mango for canned pineapple!*



Sweet and Sour Shrimp - Two Ways

Serves 4


What you'll need:

A shallow bowl with sweet and sour shrimp served over rice, garnished with cliantro with chop sticks on the side.

Sauce

1/3 cup sugar

1/3 cup rice vinegar

3 tbsp tomato paste

2 tbsp + 1 tbsp water

2 tbsp soy sauce

1/2-1 tsp sriracha (depending on your heat preference)

1 tbsp cornstarch


Stir-fry

1 tbsp grapeseed or avocado oil

1 lb. raw shrimp, peeled, tails removed & deviened

1/2 large red onion, 1 inch dice

1 small red bell pepper, 1 inch dice

1 medium mango, peeled & cut into 1 inch dice (or sub pineapple *see note above*)

2 garlic cloves, grated

1 tsp grated ginger

3 green onion, thinly sliced


For serving

1/4 cup chopped peanuts or cashews

Iceberg or butter lettuce leaves

Cooked rice

Cilantro leaves, optional



Steps:


In a medium bowl whisk together 1/3 cup sugar, 1/3 cup rice vinegar, 3 tbsp tomato paste, 2 tbsp water, 2 tbsp soy sauce and 1-1/2 tsp sriracha. Set aside.


In a small bowl mix together 1 tbsp water and 1 tbsp cornstarch, set aside.


Heat 1 tbsp grapeseed oil in a large frying pan over medium high heat. Pat the shrimp dry with paper towel then add to the frying pan. Season with salt and pepper and cook for 2 minutes on each side. Transfer the shrimp to a plate and set aside. Add diced red onion and diced red bell pepper to the same frying pan, over medium high heat. Cook for 2 minutes. Add 1 diced mango, 2 cloves of grated garlic and 1 tsp grated ginger to the pan and cook for 1 minute. Add the sauce to the pan and cook for 2 minutes. Add the shrimp back to the pan and stir in the cornstarch and water mixture. Cook for 1 minute stirring constantly or until the sauce has thickened. Stir in 3 sliced green onions and remove from heat.


To serve lettuce wraps: Spoon sweet & sour shrimp into lettuce wraps, sprinkle chopped peanuts on top and garnish with cilantro if desired. Serve with lots of napkins!


To serve over rice: Spoon some cooked rice into shallow bowls, spoon sweet & sour shrimp over the rice, garnish with chopped peanuts & fresh cilantro leaves if desired.



Enjoy, my friends!


Chef Jill's Signature

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