Sweet and Sour Shrimp
2 (9 ounce) boxes of SeaPak Jumbo Butterfly Shrimp
2 teaspoons vegetable oil
1 red bell pepper cut into 1-inch pieces
1 green bell pepper cut into 1-inch pieces
1 cup pineapple chunks
Salt and pepper to taste
For the sauce:
1/2 cup of sugar
1/3 cup apple cider vinegar
2 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/3 cup ketchup
1 tablespoon cornstarch
Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste.
Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened.
While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.
Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened.
Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.