Ingredients:
- 500g large shrimp, peeled and deveined
- 2 ripe mangoes, peeled and diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1/2 cup pineapple juice
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Cooked rice, for serving
- Fresh cilantro, for garnish
Instructions:
Prepare the Sauce:
- In a small bowl, combine the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar. Mix well and set aside.
Cook the Shrimp:
- In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the shrimp and cook until they looks done, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
Sauté Vegetables:
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add the sliced onion, red bell pepper, green bell pepper, minced garlic, and minced ginger. Sauté for about 5 minutes until the vegetables are tender-crisp.
Combine and Cook:
- Return the cooked shrimp to the pan.
- Add the diced mango and the prepared sweet and sour sauce.
- Stir to combine and bring to a simmer.
Thicken the Sauce:
- Stir in the cornstarch mixture to thicken the sauce. Cook for another 2-3 minutes until the sauce has thickened.
Serve:
- Serve the sweet and sour shrimp with mango over cooked rice.
- Garnish with fresh cilantro.