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Gluten Free Sweet and Sour Shrimps
Prep time
Cook time
Total time
Gluten Free Sweet and Sour Shrimps
Author: Jan Withington
Recipe type: Main
Serves: 6
Ingredients
- 2 pounds wild caught jumbo shrimps, shelled and deveined
- 1 cup pineapple, cut into cubes
- 1 green bell pepper, sliced
- 1 cup carrots, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons sugar
- 4 tablespoons Marukan Rice Vinegar - gluten free
- 2 tablespoons Hunts Tomato Paste - gluten free
- 2 tablespoons San-J Tamari Soy Sauce - gluten free
- 1 tablespoon Clabber Girls Cornstarch - gluten free
- 3 tablespoons vegetable oil
- salt and pepper
- 1 (6 oz) Dole Pineapple Juice - gluten free
- roasted peanuts (optional)
Instructions
- In a medium bowl, combine pineapple juice, sugar, soy sauce, cornstarch, tomato paste, rice vinegar. Stir to incorporate.
- Heat wok over medium high heat and add 1 tablespoon oil. Season shrimps with salt and pepper. Cook shrimps for few minutes until done and transfer to a plate and set aside.
- Add the remaining oil and saute the onions until soft about 3 minutes then add the ginger and garlic. Add the vegetables and the pineapple. Cook for for few minutes. Return the shrimps and pour the sauce mixture. Let simmer for 2 minutes. Done! Serve with rice.
