Sweet and Sour Shrimp is a quick Chinese meal made all in on pot! Succulent seafood is stir-fried with bell peppers, zucchini, pineapple and then tossed in a tangy honey sauce. This dish comes together in just 20 minutes for a simple and flavorful dinner.
When you’re looking for a quick and easy Chinese inspired dinner, grabbing a wok and making a stir-fry is a tasty solution. This sweet and sour shrimp delivers protein, vegetables, and fruit all in one dish. If you’re looking for more fast and flavorful Asian recipes then try Instant Pot Beef with Broccoli, Teriyaki Beef Skewers, or Asian Grilled Flank Steak for your next weeknight dinner.
Sweet and Sour Shrimp
It may be tempting to pick up a take-out menu, but making a homemade stir-fry is a lot easier than you think. This wok-fired sweet and sour shrimp dish will satisfy all savory, sweet, and tangy cravings. Succulent shrimp paired with crisp bell peppers, tender zucchini, and tropical pineapple makes for a colorful presentation. At the end of a busy day, treat yourself to a restaurant quality home cooked meal that’s a breeze to prepare!
How do you make Sweet and Sour Shrimp?
- To make the sweet and sour sauce combine honey, rice vinegar, soy sauce, tomato paste, and pineapple juice.
- Make a cornstarch slurry.
- Season shrimp with salt and pepper.
- Cook shrimp with vegetables and sesame oil.
- Stir-fry bell pepper, zucchini, garlic, ginger, and pineapple.
- Add the sweet and sour sauce, simmer for 2 minutes.
- Stir in the cornstarch slurry and cook until thickened, 30 seconds.
- Add the shrimp, cook to warm, then garnish with green onions and sesame seeds.
What size shrimp do you use?
When picking out shrimp, the best way to choose is by selecting count per pound to determine size. I like 16/20 count, which means that many pieces per pound. This gives about a two-bite shrimp that won’t quickly overcook in the hot wok. It will take less than 2 minutes to fully cook the shrimp, so keep a close eye. Overcook shrimp will curl into a tight “C” shape and the texture will be rubbery instead of tender.
What goes into a sweet and sour sauce?
It’s a tomato-base plus a sweetener and vinegar. I used my homemade sweet and sour dipping sauce recipe and converted it for the stir-fry. Most recipes contain ketchup, but I like the ability to control the amounts of each ingredient going in for a more wholesome option. A combination of tomato paste, honey, soy sauce, and pineapple juice provides the perfect flavor balance. A cornstarch slurry is added at the very end of cooking the sauce to create a luscious coating that clings to the shrimp.
Looking for more Asian shrimp recipes? Try these ones!
Shrimp Pad Thai
Sticky Sesame Garlic Shrimp
15-minute Garlic Shrimp Stir-Fry
Sheet Pan Salmon & Green Vegetables With Herb Garlic Sauce
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
Not sure if you’ve noticed, but I’ve been obsessed with quick and easy sheet pan meals recently. You might have tried my chorizo, chicken and asparagus bake, this quick and easy baked spiced cod with Brussels sprouts, my mushroom with balsamic chicken and onions, or my Italian sheet pan baked eggs. Today, I’m giving you a nutritious, delicious, super food packed meal of baked salmon with zesty herb and garlic sauce and green vegetables.
This sheet pan meal ticks so many boxes: paleo, keto, AIP and Whole30 friendly, it’s a perfect meal for anyone doing a reset. It has loads of green veggies, it has omega-3s rich fish, it’s quick and easy, and most importantly, it’s full of flavour.
Cook’s notes
I am using salmon fillets because I love oily fish and my partner really likes this particular type of fish. You can use any other part of salmon, like salmon steaks which are cheaper, or any other fish that suits your budget and location.
You can also make this with prawns or chicken instead of fish. For prawns, start baking the vegetables earlier and add the prawns in the last 5 minutes as they don’t need much time to cook. For chicken, it’s the other way around. Slice the chicken fillets into thinner strips and bake for 5 minutes before adding the vegetables, then cook for 15 more minutes together, so a total of 20 minutes for thin strips of chicken.
Description
This healthy and nutritious sheet pan baked salmon with herb & garlic sauce and green vegetables is quick and easy and suitable for paleo, keto, whole30 and AIP diets.
For the sauce
For the rest
- Preheat the oven to 200 C / 400 F.
- Mix together the sauce in a small bowl and set aside.
- Grease a large sheet pan or flat-ish baking tray with about a tablespoon of olive oil and place the salmon fillets in the middle, leaving about an inch of space in between. Spread even amounts of the sauce over the top of each salmon fillet.
- Scatter the green vegetables around and in between the fillets, overlapping each other is fine. Drizzle the vegetables lightly with olive oil (about 2 tablespoons) and the juice of half of the remaining lemon. Sprinkle with a few pinches of sea salt and pepper.
- Place the tray in the oven for 15 minutes, rotating halfway if your oven is slightly uneven in temperature (like mine).
- Serve while hot with any additional vegetables, salads, or starchy carbs, if you needed.
Nutrition
- Serving Size:
- Calories: 403
- Sugar: 4.4 g
- Sodium: 458.2 mg
- Fat: 22.2 g
- Saturated Fat: 3.4 g
- Carbohydrates: 14.8 g
- Fiber: 5.5 g
- Protein: 41.7 g
- Cholesterol: 82.9 mg
Keywords: Salmon, Sheet Pan, Dinner, Asparagus, Sprouts, Healthy, Gluten-Free, Low-Carb, Keto
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Nutrition Facts
Amount per serving
- Calories N/A
- Total Fat N/A
- Saturated Fat N/A
- Cholesterol N/A
- Sodium N/A
- Total Carbohydrates N/A
- Protein N/A
Hi, I'm Alex!
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