Sweet-and-Sour Shrimp
Pineapple Rice
Ingredients
- 1¼ cups gluten-free panko breadcrumbs
- 2 lb peeled and deveined, large raw shrimp
- ½ cup organic curry mayonnaise (such as Hellmann's)
- 2 Tbsp olive oil
- 2 red bell peppers, cut into chunks
- 3 Tbsp minced garlic
- ¾ cup gluten-free sweet chili sauce (such as Iron Chef)
- ¼ cup gluten-free ponzu sauce (such as Marukan)
Instructions
- Place panko in a shallow bowl. Pat shrimp dry with paper towels. Toss together shrimp and mayonnaise in a large bowl. Remove shrimp from mayonnaise; dredge in panko, shaking off excess.
- Cook shrimp, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or until shrimp turn pink. Remove from skillet; keep warm.
- Add bell peppers and garlic to skillet; cook 2 to 3 minutes or until peppers are crisp-tender and garlic is fragrant. Add chili sauce and ponzu; cook 2 to 3 minutes or until sauce is slightly thickened. Serve with shrimp.
Side Dish Ingredients
- 2 (8.5-oz) pouches microwavable gluten-free jasmine rice
- 2 green onions, sliced
- ½ cup finely chopped pineapple
Side Dish Instructions
- Cook rice according to package directions; transfer to a bowl, and stir in remaining ingredients. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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