In less than an hour, you can have this straightforward air fryer meatloaf on the table.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
Ingredients
- ½ cup honey
- ⅓ cup rice vinegar
- 3 tablespoons tomato paste
- 3 tablespoons pineapple juice
- 1 tablespoon soy sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 pound extra-large shrimp – peeled, deveined, and tails removed
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons vegetable oil, divided
- ½ teaspoon sesame oil
- 1 cup diced red bell pepper
- 1 cup sliced zucchini
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 cup pineapple chunks
- 1 tablespoon sliced green onions
- ¼ teaspoon sesame seeds
Instructions
- Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.
- Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.
- Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.
- Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.
- Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.
- Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.
- Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.
- Garnish each serving with green onions and sesame seeds.
Reviews
I’m rating 4 because my husband really liked but this was so-so for me – only because I think due to personal preference! I’m just not a sweet and sour kinda girl! And I found this just a tad too sweet? Followed exact except I added some mini sliced Bella mushrooms to the zucchini/red bell pepper sauté. Served over rice. Super easily to make! Thanks Lanzzz!
This was a good sweet and sour recipe after trying many others. I had to use white wine vinegar, which was fine, and added a bit of chili paste and bumped up the garlic and ginger a tad, yummy!
This is a fast, easy recipe and was delicious. I did, however, make some modifications. * I used only half of the honey. I felt 1/2 cup was too much. * I only cooked my shrimp for 2-3 minutes TOTAL. I felt the cooking time in the recipe would overcook the shrimp.