Sweet and Sour Shrimp

Instructions

1. Whisk together ½ cup honey, ⅓ cup rice vinegar, 1 tablespoon soy sauce, 3 tablespoons tomato paste, and 3 tablespoons pineapple juice in a medium bowl. Whisk together 1 tablespoon cornstarch and 2 tablespoons water in a separate small bowl.
2. Dry the 1 pound peeled and deveined shrimp with paper towels. Combine shrimp with ½ teaspoon kosher salt and ¼ teaspoon black pepper in a medium bowl.
3. Heat a wok or large saute pan over medium-high heat. Add HALF of the 2 tablespoons vegetable oil, and the ½ teaspoon sesame oil.
4. Once the oil is hot, add the shrimp in a single layer and do not move for 1 minute. Stir and cook for another 30 seconds until the shrimp is opaque and pink. Transfer the cooked shrimp to a clean plate.
5. Add the remaining vegetable oil to the pan and heat. Once the oil is hot, add the 1 cup diced red bell pepper, and 1 cup sliced zucchini,. Cook for 2 minutes, stirring frequently.
6. Add in the 2 teaspoons minced garlic and 1 teaspoon minced ginger, stir-fry for 30 seconds. Add in the 1 cup pineapple chunks and stir-fry for another 30 seconds.
7. Pour the sweet and sour sauce over the vegetables and pineapple, stir, and cook until simmering, 2 minutes.
8. Gradually whisk the cornstarch mixture into the sauce and stir constantly until the sauce is thickened, 30 seconds.
9. Add the cooked shrimp back to the pan, stir to combine, and cook until shrimp are warmed through, 2 minutes.
10. Serve sweet and sour shrimp garnished with 1 tablespoon sliced green onion and ¼ teaspoon sesame seeds.