📝 About This Recipe
This vibrant dish captures the essence of classic Cantonese-style stir-fry, balancing a tangy, fruit-forward sauce with succulent, jumbo shrimp. Unlike heavy takeout versions, this recipe uses a light cornstarch dusting to achieve a delicate crispness that perfectly clings to our homemade glaze. Bursting with colorful bell peppers and caramelized pineapple, it’s a sophisticated, restaurant-quality meal that brings a celebration of texture and flavor to your dinner table.
🥗 Ingredients
The Shrimp
- 1 pound Jumbo Shrimp (peeled, deveined, and tails removed)
- 1/4 cup Cornstarch (for dredging)
- 1/2 teaspoon Salt and White Pepper (to season the shrimp)
- 3 tablespoons Vegetable Oil (high smoke point oil for frying)
The Signature Sauce
- 1/2 cup Pineapple Juice (unsweetened)
- 1/3 cup Rice Vinegar (for a clean acidity)
- 1/4 cup Light Brown Sugar (packed)
- 3 tablespoons Ketchup (provides color and body)
- 1 tablespoon Soy Sauce (low sodium preferred)
- 1 teaspoon Cornstarch (to thicken the glaze)
Aromatics and Vegetables
- 1 large Red Bell Pepper (cut into 1-inch chunks)
- 1 large Green Bell Pepper (cut into 1-inch chunks)
- 1.5 cups Fresh Pineapple (cut into bite-sized wedges)
- 1/2 medium Red Onion (cut into petals)
- 1 tablespoon Fresh Ginger (finely minced)
- 3 cloves Garlic (thinly sliced)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
👨🍳 Instructions
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1
Pat the shrimp completely dry with paper towels; this is the secret to a crispy exterior. Toss the shrimp in a bowl with salt, white pepper, and 1/4 cup cornstarch until evenly coated.
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2
In a small mixing bowl, whisk together the pineapple juice, rice vinegar, brown sugar, ketchup, soy sauce, and 1 teaspoon of cornstarch until smooth. Set this sauce aside.
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3
Heat 2 tablespoons of vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until the oil is shimmering.
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4
Add the shrimp in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1.5 to 2 minutes per side until golden and just opaque. Remove shrimp and set aside on a plate.
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5
Wipe out the wok if there are burnt bits, then add the remaining 1 tablespoon of oil.
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6
Toss in the red onion and bell peppers. Stir-fry for 2-3 minutes until the edges are slightly charred but the vegetables remain crisp-tender.
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7
Add the fresh pineapple chunks to the wok. Sauté for another 2 minutes until the pineapple releases its sugars and begins to caramelize slightly.
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8
Push the vegetables to the sides of the wok and add the minced ginger and sliced garlic to the center. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
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9
Give your sauce mixture a quick re-whisk and pour it into the center of the wok. Bring to a rapid simmer.
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10
Once the sauce bubbles and begins to thicken into a glossy glaze (about 1 minute), return the cooked shrimp to the wok.
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11
Toss everything together vigorously for 30-60 seconds to ensure every piece of shrimp and vegetable is beautifully coated in the sweet and sour sauce.
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12
Remove from heat immediately to prevent the shrimp from overcooking. Transfer to a serving platter and garnish with green onions and toasted sesame seeds.
💡 Chef's Tips
Use fresh pineapple rather than canned if possible; the enzymes and texture make a world of difference. Ensure your wok is very hot before adding the oil to prevent the shrimp from sticking. Don't overcook the shrimp in the first step; they will finish cooking when tossed back into the sauce. If you like heat, add a teaspoon of red chili flakes or a dollop of sambal oelek to the sauce mixture. If the sauce becomes too thick, loosen it with a splash of water or extra pineapple juice.
🍽️ Serving Suggestions
Serve immediately over a bed of fluffy jasmine rice or coconut rice. Pair with a crisp, chilled Riesling or a light lager to cut through the sweetness. Serve alongside steamed bok choy with oyster sauce for a complete meal. Use thin rice noodles (vermicelli) as a base to soak up the extra sauce. Provide extra lime wedges on the side for those who prefer a more tart finish.