Thai Sweet and Sour Shrimp is a quick week night meal full of a rainbow of veggies that will take you to the beaches of Thailand. Try it today!
4 garlic cloves, minced
1 cucumber, deseeded and cut into 2 inch chunks
1 red pepper, cut into chunks
1 white onion, cut into strips
2 green onions, cut into 2 in long pieces
2 cups fresh pineapple, cut into 2 inch wide pieces
1 tomato, cut into chunks
1 lb fresh raw, peeled, deveined, tail-off shrimp of choice (we like jumbo)
2 tbsp fish sauce
1 tbsp oyster sauce
2 tbsp white vinegar
2 tbsp ketchup
2 tbsp sugar
2 tsp corn starch mixed with 2 tbsp water
Warm a wok or large frying pan of choice over medium high heat.
Add a few tablespoons of cooking oil of choice. Stir-fry garlic until fragrant.
Add the rest of the veggies, and stir-fry until crisp tender, just a few minutes.
Mix all the sweet and sour sauce ingredients together, and add to the pan. Add in the corn starch mixture, and mix until thickened, just a minute or so.
Add in the shrimp, and stir-fry until pink. It should only take a minute or two. Watch out that you don’t overcook because it goes from plump and perfectly cooked to shrunken and chewy overcooked super fast!
Serve with jasmine rice.
Try to cut all the veggies into similar size chunks so they all take about the same amount of time to cook.
If I’m cooking this on a busy night. I prep my veggies on a less busy day, and then the day I cook it, it only takes 5 minutes or so in the wok to finish it off!
- Category: Thai
- Method: Stir-Fry
- Cuisine: Thai