Sweet and Sour Shrimp

It takes several ingredients to create a good sweet-and-sour sauce. But the payoff is worth it when the meal is so tasty! Remember that shrimp are sold by the number it takes to make a pound, and words like “large” or “jumbo” are mere window dressing. To get the timing right, make sure you have shrimp that are sized at 35 count (or maybe 30) per pound. Also, just to make sure things are clear, buy frozen raw shrimp, not cooked “cocktail” shrimp.

Cuisine

Modern

Course

Dinner, Main Course

Difficulty

Medium

Duration

15-30 min

Cooking Technique

Max Pressure Cook, Pressure Cook, Sauté

Keywords

15-30 min, 4-6 servings, Bruce Weinstein and Mark Scarbrough, canned drained pineapple chunks in juice, chicken broth, contributed, cook 15 min, cornstarch, dinner, frozen peeled and deveined raw medium shrimp, frozen unseasoned stir-fry vegetable blend, granulated white sugar, main course, max pressure cook, medium, modern, peeled and minced fresh ginger, peeled and minced garlic, prep 5 min, pressure cook, red pepper flakes, regular or reduced-sodium soy sauce or tamari, sauté, unseasoned rice vinegar

Prep Time

5 min

Cook Time

15 min

Servings

4-6 servings

Ingredients

1 cup canned drained pineapple chunks in juice
1/2 cup chicken broth
1/4 cup regular or reduced-sodium soy sauce or tamari
1/4 cup granulated white sugar
1/4 cup unseasoned rice vinegar
1 tbsp peeled and minced fresh ginger
2 tsp peeled and minced garlic
1/4 tsp red pepper flakes
1 1/2 lbs frozen peeled and deveined raw medium shrimp
1 lb frozen unseasoned stir-fry vegetable blend
2 tablespoons cornstarch

Instructions

Stir the drained pineapple chunks (but not the juice), the broth, soy sauce or tamari, sugar, vinegar, ginger, garlic, and red pepper flakes in a 6‑quart Instant Pot. Add the frozen shrimp and vegetables to the pot and stir well. Lock the lid onto the pot.
Option 1 Max Pressure Cooker
Press Pressure cook on Max pressure for 0 minutes with the Keep Warm setting off.
Option 2 All Pressure Cookers
Press Pressure Cook or Manual on High pressure for 0 minutes with the Keep Warm setting off. The valve must be closed.
Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker.
Press the button for SAUTÉ. Set it for MEDIUM, NORMAL, or CUSTOM 300°F and set the time for 5 minutes.
5. As the sauce comes to a simmer, whisk the reserved 1/4 cup pineapple juice and the cornstarch in a small bowl until smooth. Stir this mixture into the simmering sauce. Cook, stirring almost constantly, until thickened, less than 1 minute. Turn off the SAUTÉ function and remove the (hot!) insert from the pot to prevent the shrimp from overcooking. Pour the shrimp and all their sauce into a serving bowl.

Notes

Beyond
• For an 8-quart Instant Pot, you must increase all the ingredients by 50 percent.
• For more flavor, add 1/4 teaspoon five-spice powder to the pot with the red pepper flakes.
• The shrimp and their sauce can be ladled over cooked white or brown rice, particularly a long-grain rice. Or serve them over a bed of wilted spinach or kale.
• For a lot more flavor (and a lot more mess), substitute frozen deveined but peel-on shrimp. The shells do make up added weight, so we suggest you cut
the number of servings strictly to four. And you’ll have to peel and eat the shrimp with your fingers. But the additional briny punch might be worth it.
• Substitute 1 1/2 pounds frozen sea scallops for the shrimp.