Sweet and Sour Shrimp (lower sugar) - a high protein and healthy dinner recipe. This recipe only takes about 20 minutes to make and is so flavorful and delicious. It is also packed with veggies and fiber. A perfect meal if I do say so myself.
I love shrimp. For more yummy shrimp recipes try my sesame shrimp noodles or my greek shrimp bowls.
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Why you'll love this recipe
It is easy to make and ready in about 20 minutes.
It is pescatarian and can be made gluten free.
Thanks to the shrimp this recipe is high in protein and anti-inflammatory omega-3s.
Ingredients
- sesame oil
- green beans
- bok choy
- butter
- shrimp
- tomato paste
- apple cider vinegar
- corn starch
- lime
- honey
- garlic
- grated ginger
- rice
- scallions
- sesame seeds
See the recipe card for full information on ingredients and quantities.
Substitutions
- scallions - use cilantro or omit.
- shrimp - if you are vegetarian or vegan you can use edamame.
- soy sauce - if you are gluten free use tamari.
- butter - you can use dairy free butter or more oil.
Step-by-Step Instructions
- Step 1: Mix together sauce.
- Step 2: Cook veggies.
- Step 3: Cook shrimp.
- Step 4: Add veggies back to the pan along with the sauce.
- Step 5: Serve and enjoy.
Storage instructions
You can store the shrimp in a sealed container in your fridge for up to 2 days. I like to reheat on the stove but microwave also works.
Recipe Pro-Tips
I love costco argentine red shrimp for my shrimp recipes. Not only is it a good deal it is also wild caught and delicious!
Recipe FAQS
Sure! Just swap out the butter for vegan butter and the shrimp for edamame or tofu.
Sweet and sour sauce is usually a base of tomatoes, vinegar and some sort of sweetener.
Shrimp are low in calorie and high in protein.
Other easy healthy dinners
If you make this Sweet and Sour Shrimp (lower sugar), please leave me a rating and review on this blog post. This is the best way to support me!
Sweet and Sour Shrimp (lower sugar)
Ingredients
Veggies
- 1 tablespoon sesame oil
- 1 cup chopped green beans
- 2 heads baby bok choy - chopped
- pinch salt/pepper
Shrimp
- 1 tablespoon butter or sesame oil
- pinch salt/pepper
- 2 servings shrimp (peeled and deveined with tails off) I used about 30 small argentine shrimp, alternatively you could use 15 regular sized shrimp
Sauce
- 3 tablespoons tomato paste
- 3 tablespoons apple cider or rice vinegar
- 1 tablespoon water
- ½ tablespoon arrowroot or corn starch
- juice from ½-1 lime
- 2-3 tablespoons honey Taste and use more if you like a sweeter sauce
- 2 cloves minced garlic
- ½ teaspoon minced or grated garlic
Toppings and sides
- ½ cup cooked rice or grain of choice
- ⅛-1/4 cup finely chopped scallions or cilantro
- 2 teaspoons sesame seeds
Instructions
- Add all sauce ingredients to a bowl and mix together until smooth. Set aside.
- Heat sesame oil in a wok or skillet over medium heat. Add green beans and small pinch salt/pepper. Cook for 5 minutes. Add in bok choy and another small pinch salt and pepper. Cook for 3 more minutes.
- Remove veggies from the pan and set aside. Add butter or oil to the pan. Add shrimp and a small pinch salt/pepper. Cook for 90 seconds each side.
- Add the veggies back to the pan along with the sauce. Toss everything together. Cook for 1 more minute, until the sauce has thickened.
- Divide out shrimp and serve. Top with scallions and sesame seeds if using.
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