| 11 | 20 | 587 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 2 min | 18 min | 6 |
| 3 tbsp | Coconut oil |
| 2 medium pepper(s) | Orange bell pepper (chopped) |
| 1 kg | Shrimp, raw |
| 114 gm | Pineapple juice (from a can or bottle) |
| 1/4 cup | Maple syrup |
| 2 1/2 tbsp | Rice vinegar |
| 1 tbsp | Tomato paste, canned |
| 30 ml | Coconut aminos, Coconut Secret (1 tbsp) |
| 2 1/4 tsp | Arrowroot (Arrowroot Powder) |
| 1 1/2 tbsp | Water (warm) |
| 3 cup | Jasmine rice, dry (cooked) |
1. In a large cast iron skillet or wok, heat the coconut oil over medium heat. Add the peppers and bok choy. Cook until slightly charred. Add the shrimp, stirring occasionally.
2. When the shrimp is partially cooked, add the pineapple juice, maple syrup, rice vinegar, tomato paste, and coconut aminos. Continue to stir fry until the shrimp is cooked through and evenly coated.
3. In a small bowl, combine the arrowroot powder and warm water to create a slurry. Add the slurry to the sauce and whisk for about 30 seconds, or until the sauce has thickened slightly.
4. Divide into bowls and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Meal Prep: Prepare a batch of sweet and sour sauce separately and add to other meals throughout the week. Freeze for longer storage.
Serving Size: One serving equals approximately 6 to 8 large shrimp, or about 1 1/2 cups of the shrimp and peppers together.
| Fruit | 0.1 |
| Grain | 1.0 |
| Meat | 1.9 |
| Vegetables | 0.5 |
