I’ve always wanted to try this recipe! I got the idea from Real Simple’s Pineapple Shrimp with Scallion Rice recipe. I changed a few things:
Sweet and Sour Pineapple Shrimp with Asparagus
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. red wine vinegar
Scallions, chopped thinly
Asparagus, chopped into 1 inch thick pieces long
1 pound (or less if you want) fully cooked large shrimp, tails pulled off
Garlic powder, salt, pepper
1 can pineapple chunks with syrup/pineapple juice (healthier)
Wash and drain the shrimp. Pull off their tails. In a bowl, combine 1 tbsp. soy sauce and 1 tbsp. cornstarch and stir. Toss with shrimp. Sprinkle some salt and pepper over the shrimp.
In a skillet over medium heat, sauté the scallions and asparagus for about 5 minutes or so until semi-soft.
Add the shrimp with the soy sauce marinade. Add the pineapple chunks and their juice. Cook about 3 minutes, until shrimp has absorbed the juices of the skillet and starts to shrink a bit.
In a bowl, combine 1 tbsp. soy sauce, 1 tbsp. corn starch (or a bit less if you like), and 2 tbsp. red wine vinegar. Stir vigorously until clumps dissolve. Add to the skillet and cook, turning often, for another 3-4 minutes, raising heat to medium-high so sauce gets thick and bubbly.
Serve with brown rice!