Paleo Sweet and Sour Shrimp

Paleo sweet and sour shrimp made soy-free, refined sugar-free, healthy and delicious! This easy shrimp recipe comes together quickly in a skillet and can be thrown together in less than 30 minutes!

Chinese takeout fanatics, get a load of this!

Sultry sticky paleo sweet and sour shrimp comes together lightning quickly (<- unintentional rhymage), can be made as a small batch or huge batch, and provides a mega punch to your tongue buds.

Maybe not as much of a punch per se, as a loving stroke. 

You’re still stuck on “sticky,” aren’t you?

Or “loving stroke.”

Bygones.

All joking aside, this easy shrimp recipe aims to please. It covers all those flavors your palate is capable of experiencing, and presents itself in such a fresh and refreshing way. If you’re into shrimp, you’ll be into this sweet and sour shrimp x 1,000!

Serve this sweet and sour shrimp up as a side dish, appetizer, or a main dish along with other side dishes. I made this one evening when we grilled up steaks for a little surf and turf adventure.

Ingredients for Paleo Sweet and Sour Shrimp:

What you need for the paleo sweet and sour sauce: pineapple juice, tapioca starch, honey, rice vinegar (or cider vinegar or coconut vinegar), ketchup (use no sugar added ketchup like Primal Kitchen’s to keep Paleo), coconut aminos and garlic.

What you need for the shrimp stir fry: raw shrimp, green bell pepper, red bell pepper, yellow onion, green onion, sesame seeds

For funsies: Pineapple and sesame seeds if you have them on hand and desire them.

How to Make Sweet & Sour Shrimp:

Add all of the ingredients for the sauce to a blender and blend until smooth.

Heat a large skillet over medium-high and add the coconut oil. Add the bell pepper and saute, stirring occasionally until bell pepper begins to turn golden-brown, about 3 minutes.

Place the raw shrimp in a single layer on the skillet (this may need to be done in batches depending on the size of your skillet). Cook until shrimp turns pink on one side, about 2 minutes. Flip and cook on the other side until shrimp is cooked through, about another 2 to 3 minutes.

Pour the sauce in the skillet and stir. Allow mixture to come to a full boil and cook, stirring occasionally, until sauce has thickened and shrimp is well-glazed.

Serve sweet and sour shrimp with choice of side dishes and enjoy! I recommend serving the healthy sweet and sour shrimp with Coconut Rice or Jalapeno Ginger Cauliflower Rice.

Recipe Adaptations:

• Add ½ to 1 cup chopped pineapple to the recipe if desired.
• Toss in 1 to 2 teaspoons of fish sauce to the sweet and sour sauce if you like it!
• Replace coconut aminos with liquid aminos or soy sauce

More Healthy Shrimp Recipes:

• Chili Lime Grilled Shrimp Skewers
• Mediterranean Shrimp Skillet
• Indian Shrimp Biryani
• Lemon Garlic Foil Packet Shrimp
• Orange Ginger Shrimp Stir Fry
• Dairy-Free Paleo Shrimp Chowder

Shrimp it up!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Paleo Sweet and Sour Shrimp

Healthy sweet and sour shrimp - soy-free, refined sugar-free, gluten-free

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

4 servings

Ingredients

• ▢ 2 Tbsp coconut oil, or avocado oil
• ▢ 2 lbs shrimp, peeled and deveined
• ▢ 1/2 red bell pepper, chopped
• ▢ 1/2 green bell pepper, chopped

Paleo Sweet & Sour Sauce:

• ▢ 1/2 cup pineapple juice
• ▢ 2 tsp tapioca flour
• ▢ 3 Tbsp honey
• ▢ 1/2 cup rice vinegar
• ▢ 1/3 cup unsweetened ketchup
• ▢ 1 Tbsp coconut aminos, or liquid aminos
• ▢ 2 cloves garlic
• ▢ 1 Tbsp sriracha, or more to taste

Instructions

• Add all of the ingredients for the sauce to a blender and blend until smooth.
• Heat a large skillet over medium-high and add the coconut oil. Add the bell pepper and saute, stirring occasionally until bell pepper begins to turn golden-brown, about 3 minutes.
• Place the raw shrimp in a single layer on the skillet (this may need to be done in batches depending on the size of your skillet). Cook until shrimp turns pink on one side, about 2 minutes. Flip and cook on the other side until shrimp is cooked through, about another 2 to 3 minutes.
• Pour the sauce in the skillet and stir. Allow mixture to come to a full boil and cook, stirring occasionally, until sauce has thickened and shrimp is well-glazed.
• Serve sweet and sour shrimp with choice of side dishes and enjoy!

Nutrition

Serving: 1of 4 - Calories: 346kcal

Course: Main Dishes

Cuisine: American

Keyword: bell pepper, healthy dinner, shrimp recipe

Servings: 4 servings

Calories: 346kcal

Author: Julia