Sweet-And Sour Shrimp
Slow cooker sweet and sour shrimp with pineapple chunks and snow peas in a ginger-soy glaze. Hands-off cooking, served over hot rice. Set it before work, eat like royalty after.
YIELD
4 servingsPREP
5 minCOOK
READY
A slow cooker doing the work while you live your life? That’s the kind of energy we need.
Snow peas and pineapple chunks simmer all day in a glossy sauce built from sugar, soy sauce, pineapple juice, ginger, and chicken bouillon. The flavors meld and deepen over those long, lazy hours on low.
The shrimp go in right at the end, just before serving. They only need a few minutes to warm through, staying plump and tender instead of turning rubbery. A splash of apple cider vinegar stirred in at the same time brightens everything up with a sharp, tangy finish.
Ladle it all over a bowl of steaming rice and call it dinner.
Pro Tips
- Add the shrimp last. Shrimp cook in minutes. Slow cooking them for hours will turn them tough and chewy.
- Use the reserved pineapple juice from the canned chunks. It’s liquid gold for building the sauce.
- Partially thaw the snow peas before adding them so they absorb flavor but still keep a little snap after the long cook.
Ingredients
Directions
In a small saucepan, stir together cornstarch and sugar.
Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan.
Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple. Cover and cook on Low for 5 to 6 hours. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp. Serve over hot rice.
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