Sweet and Sour Pineapple Shrimp Bowls

These sweet and sour pineapple shrimp bowls are lightly sweet, perfectly tangy and easy to make! I have been incorporating a lot more wild caught fish into my diet lately, and I want to make sure my recipes reflect that! While I still eat vegan probably 70% of the time, I do enjoy letting loose every once and a while. If I'm going to eat fish, I like to make it special!

This syrupy sweet and sour glaze certainly accomplishes that. NOW. There is a catch. For this recipe you can use canned pineapple juice and don't get me wrong, it is still a solid recipe. HOWEVER. If you take the time to blend half a fresh pineapple with a cup of water and strain that, it is such a more special dish. It all depends on how much of a mess you wanna make in your kitchen!

This recipe is:

fresh

sweet and tangy

favorful!

If you like these sweet and sour pineapple shrimp bowls, try these recipes next:

https://mindfulcooks.com/old-bay-lemon-shrimp-scampi/

https://mindfulcooks.com/pea-pesto-pasta/

https://mindfulcooks.com/poached-fennel-steaks-with-citrusy-flounder/

[lt_recipe name="Sweet and Sour Pineapple Shrimp Bowls" servings="4" difficulty="Easy" summary="These sweet and sour pineapple shrimp bowls are so tangy and delicious! Juice your own pineapple for a punch of freshness" print="yes" image="https://mindfulcooks.com/wp-content/uploads/2020/05/sweet-and-sour-shrimp-4180-1024x683.jpg" ingredients="1 medium pineapple, divided;2 tablespoon neutral cooking oil;1lb large shrimp, peeled and deveined;2 tablespoon soy sauce;1 teaspoon corn starch;1 tablespoon fresh ginger, grated;1 tablespoon sambal oelek;1 tablespoon rice vinegar;1 tablespoon basil leaves, chopped;;For Serving:;8oz rice noodles, cooked according to package;1 cucumber, sliced;½ red onion, sliced;½ cup peanuts, chopped;basil leaves;1 lime, cut into wedges;sesame oil drizzle (optional);;;" ]Prep the pineapple. This is the most important step. With a bread knife if you have one, peel the pineapple. A chefs knife will also work. Halve the pineapple. Cut half into bite size chunks, then roughly chop the other half and put in a blender with a cup of water. Blend until smooth and strain through a mesh sieve. This will be the base of the sauce.;In a saute pan over medium high heat, add the oil. When its hot enough that it moves in the pan like water, add the shrimp. Sear 3 minutes per side. Well cooked shrimp should curl into the shape of a C, not an O. Remove from pan onto a plate. Reduce heat to medium, add a little extra oil if needed and add pineapple CHUNKS. Cook until brown on both sides. Remove from pan.;Add in the pineapple juice and let it cook. Meanwhile, in a separate bowl, stir together the soy sauce and cornstarch. This is known as making a slurry.; When the pineapple juice has reduced by about half, stir in the soy sauce and cornstarch mixture, ginger, sambal oelek, rice vinegar and basil leaves. Cook for two more minutes, then add back in the pineapple and shrimp. Cook for 2 more minutes, or until nice and hot.;To serve, spoon the shrimp and pineapple mixture over the rice noodles and top with cucumber, red onion, peanuts, fresh basil leaves, lime and then drizzle with sesame oil.;[/lt_recipe]