Dice vegetables and set aside. Whisk together honey, vinegar, soy
sauce, tomato paste, lemon juice and orange juice in a medium bowl.
In a small bowl, whisk cornstarch and pineapple juice. Set aside. Pat
shrimp dry with paper towels.
Heat oil in wok. Add carrots, onion, garlic and peppers and cook until
slightly cooked. Make a well in the center and add shrimp. Cook
until pink, about 5 minutes. Pour in the sweet and sour sauce and
cook on low heat until sauce is simmering.
Add cornstarch mixture. Stir constantly until thickened. If sauce
isn't thick enough, add a little more cornstarch mixture. Serve over
rice.
This dish was great!!
Originally Submitted
9/12/2022
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