Sweet and Sour Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 whole bell pepper (red or yellow)
• 1 cup pineapple chunks (fresh or canned in juice, drained)
• 3 tablespoons rice vinegar
• 2 tablespoons honey
• 2 tablespoons soy sauce

Instructions

1. 1

   Pat the shrimp dry with paper towels by pressing them gently between sheets, so they will brown properly instead of steaming.

2. 2

   Slice the bell pepper lengthwise from the stem end to the tip into quarters, then remove the white core and seeds, then slice crosswise into bite-sized pieces roughly the width of your pinky finger.

3. 3

   Stir together the rice vinegar, honey, and soy sauce in a small bowl until the honey dissolves and you see a uniform liquid.

4. 4

   Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

5. 5

   Add the shrimp in a single layer and cook for 2 minutes without stirring, so they develop a light golden sear on the bottom side.

6. 6

   Flip each shrimp with tongs and cook for another 1 minute until the other side is light golden and the shrimp are firm to touch.

7. 7

   Push the shrimp to one side of the skillet, then add the bell pepper pieces to the empty side and cook for 2 minutes, stirring once halfway through.

8. 8

   Pour the sauce mixture into the center of the skillet and stir gently for 1 minute until everything is coated and the liquid turns glossy.

9. 9

   Add the pineapple chunks and stir gently for 30 seconds until they are warmed through and coated with sauce.

10. 10

    Taste a shrimp and a piece of pepper; add salt and pepper as needed until the flavor is balanced between sweet, tangy, and savory.

Tools you’ll need

• 12-inch skillet with lid
• paper towels
• cutting board
• chef's knife
• small mixing bowl
• wooden spoon or spatula
• tongs

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