Tropical Passion Sweet Sour Shrimp
Dive into a burst of tropical flavor with this show-stopping Tropical Passion Sweet Sour Shrimp recipe! Perfectly seared shrimp are coated in a luscious sweet and tangy sauce made with vibrant passion fruit pulp, juicy pineapple chunks, and a kiss of honey and soy sauce for an irresistible balance of flavors. This dish is elevated with colorful bell peppers, fragrant garlic, and a hint of ginger, delivering layers of freshness and zing in every bite. Thickened to perfection with a quick cornstarch slurry, the sauce clings to every piece for maximum flavor. Garnished with green onions and toasted sesame seeds, this quick 35-minute recipe is perfect for a weeknight escape to the tropics. Serve it over fluffy steamed rice or coconut rice to soak up the savory-sweet magic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 1 cup pineapple chunks (fresh or canned)
- 1 cup passion fruit pulp
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water (for cornstarch slurry)
- 2 tablespoons olive oil
- 2 stalks green onion, thinly sliced
- 1 teaspoon sesame seeds (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a small bowl, combine soy sauce, honey, rice vinegar, and passion fruit pulp. Stir well and set aside.
In another small bowl, mix cornstarch and water to create a slurry. Set aside.
Pat the shrimp dry with a paper towel, then season with salt and black pepper.
Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add a little more olive oil if needed. Stir-fry the minced garlic and grated ginger for 1 minute until fragrant.
Add the diced red and yellow bell peppers to the skillet and cook for 3-4 minutes until slightly softened.
Stir in the pineapple chunks and pour the prepared passion fruit sauce over the vegetables. Bring to a simmer.
Slowly add the cornstarch slurry to the skillet while stirring constantly. Allow the sauce to thicken, about 1-2 minutes.
Return the cooked shrimp to the skillet and toss to coat them evenly in the sauce. Cook for another 2 minutes to heat through.
Remove from heat and garnish with sliced green onion and sesame seeds if desired.
Serve immediately with steamed rice or coconut rice for a complete tropical meal.
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4154 mg | 181% | |
| Total Carbohydrate | 155.1 g | 56% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 97.0 g | ||
| Protein | 134.3 g | 269% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 533 mg | 41% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 3341 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
