Sweet and Sour Pineapple Shrimp with Asparagus

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!


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