A delightful combination of sweet and tangy flavors that perfectly complement succulent shrimp. This dish is quick to prepare and sure to impress.
Preparation time
15min
Cooking time
15min
Ingredients
4 Servings
- 1 bell pepper
- 1 tbsp cornstarch
- 2 cloves garlic
- 1 tbsp ginger
- 2 green onions
- 4 tbsp ketchup
- 200 g pineapple chunks
- 2 tbsp rice vinegar
- 500 g shrimp
- 3 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp vegetable oil
- 60 ml water
Directions
Step 1
In a small bowl, mix the soy sauce, rice vinegar, ketchup, sugar, cornstarch, and water. Set aside.
Step 2
Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger and sauté for 1 minute.
Step 3
Add the shrimp to the pan and cook until they turn pink, about 3-4 minutes.
Step 4
Remove the shrimp from the pan and set aside. In the same pan, add the bell pepper and pineapple chunks. Cook for 3-4 minutes.
Step 5
Return the shrimp to the pan and pour in the sauce mixture. Stir well to coat everything evenly.
Step 6
Cook for another 2-3 minutes until the sauce thickens.
Step 7
Garnish with sliced green onions and serve hot.