Sweet and Sour Shrimp
Rice Noodles and Vegetable Egg Rolls
Ingredients
- ½ cup packed brown sugar
- ½ cup rice vinegar
- ¼ cup ketchup
- 2 Tbsp soy sauce
- 1 cup pineapple juice
- 1 (20-oz) can pineapple chunks
- 2 Tbsp cornstarch
- 4 Tbsp butter
- 2 lb peeled and deveined large shrimp
Instructions
- Stir together brown sugar, vinegar, ketchup, soy sauce, pineapple juice, pineapple chunks and juice from can, and cornstarch in a large saucepan; bring to a boil, reduce heat, and simmer 10 minutes or until thickened and bubbly.
- Meanwhile, melt butter in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper. Add shrimp to skillet, and cook 3 to 4 minutes or until just pink.
- Pour pineapple mixture over shrimp, and cook 1 minute, toss.
Side Dish Ingredients
- 1 (14-oz) pkg rice noodles
- 1 (24-oz) pkg frozen vegetable egg rolls
Side Dish Instructions
- Cook rice noodles according to package directions.
- Bake egg rolls according to package directions.
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