Ingredients
18ozJumbo Butterfly Shrimp,frozen
2tspvegetable oil
1red bell pepper,cut into 1 inch pieces
1green bell pepper,cut into 1 inch pieces
1cuppineapple chunks
salt and pepper,to taste
cooking spray
½cupsugar
⅓cupapple cider vinegar
2tbspsoy sauce
½tspgarlic powder
½tsponion powder
⅓cupketchup
1tbspcornstarch
Preparation
Preheat the oven to 425 degrees F.
Line a sheet pan with foil, then 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, then season with salt and pepper to taste.
Bake for 14 minutes or until the shrimp are browned and crispy and the peppers are softened.
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, then stir until smooth.
Pour the cornstarch into the sauce, then cook for 1 more minute or until the sauce has thickened.
Remove the shrimp and peppers from the oven, then add the pineapple to the pan.
Pour the sauce over the top, then toss to coat.
Serve over rice, and enjoy!
