I am so excited to share these with you guys! There aren’t many things that I love more than a sweet & sour sauce so I decided to throw it together with shrimp and it’s sooo delicious! This is a great way to switch up the way you make shrimp while still keeping it a super simple & healthy dish.
Sweet and Sour Shrimp
I’ve used them on lettuce cups and with sautéed veggies and rice but you could do:
- white or brown rice (I used a coconut rice that was so good!)
- alongside sautéed veggies
If you like sweet and sour sauce as much as I do, then you’ll love these other recipes:
- I love the Argentinian frozen shrimp from Trader Joes! If you’re looking for a good one, use that.
- Be sure to carefully follow the heat instructions for this recipe so that the pan isn’t too hat when heating up the sauce!
- If you want to add more shrimp than I did, you can. This makes a lot of sauce!
How to make Sweet and Sour Shrimp:
- In pan add shrimp to saute on medium heat. Prepare sauce by adding honey, coconut aminos, lime, sriracha, rice vinegar, sea salt & garlic cloves and mix. You will want to mix all this together and set aside until shrimp finishes cooking. Once they finish, take off the heat and allow the pan to cool off (IMPORTANT!) This should take around 5 minutes or so.
- Once your pan is cool, add in the cooked shrimp on medium to low heat (also very important!–you don’t want the pan to get too hot with this sauce in it. Continually stir while adding in mixture of arrowroot + water (make sure these are already in a bowl together before!)
- Continue to stir sauce with shrimp until it begins to thicken. (heat should be medium to medium low) It’s important for the pan to not get too hot here. Once the sauce starts to thicken, you can remove it from the heat and allow the shrimp to fully absorb.
- Serve however you like! Some of my favorites are with rice, salads or lettuce cups!
If you want other simple weeknight dinners, try these:
- One Pot Taco Pasta
- Maple Mustard Salmon Sheetpan Meal
- Sweet Potatoes, Brussels sprouts and chicken sausage sheetpan
- 12 large shrimp (I use the Trader Joe’s frozen Argentinian shrimp!)
- 3 lettuce cups (or optional to use rice and sautéed veggies)
- 1/3 cup raw honey
- 1/4 cup coconut aminos
- 1/2 juice of lime
- 2 tbsp sriracha
- 1 tbsp rice vinegar
- 1/4 tsp sea salt
- 2 minced garlic cloves
- 1 tbsp arrowroot + 2 tbsp water (mix together)
- Garnish: red pepper flakes, green onion
- Veggies (optional): 1 head of broccoli, 1 zucchini
- In pan add shrimp to saute on medium heat.
- Prepare sauce by adding honey, coconut aminos, lime, sriracha, rice vinegar, sea salt & garlic cloves and mix.
- Once shrimp finish sautéing, remove from heat and place on plate. Allow pan to cool down (**important)
- Let pan cool down for 5 minutes or so. Add shrimp back in on medium to low heat and pour sauce mixture in.
- Continually stir and add mixture of arrowroot + water.
- Continue to stir sauce with shrimp until it begins to thicken. (heat should be medium to medium low) It’s important for the pan to not get too hot here.
- Once the sauce thickens, you can remove from heat and allow shrimp to soak up the sauce.
- Serve on lettuce cups or however you choose. If youdo rice, cook according to package. For the sauteed veggies, cut up and saute with a little olive oil, salt and pepper.
until next time...