Sweet and Sour Shrimp Pockets

Are you stuck in a cooking rut? So often, we get stuck making the same recipes, or even the same kinds of meals. Last weekend, we whipped up these Sweet and Sour Shrimp Pockets for a fun meal. Now of course, you can serve this meal without the pockets, maybe over a bed of rice, but I think jazzing up your meal with something different is always fun.

I remember a time when shrimp was only available to those that could afford it, however now it is so plentiful in the store that many people dine on it regularly. We bought a whole bag of shrimp at Walmart for $4.88. And especially during Lent, many are looking for a new recipe to enjoy.

We love anything grilled and while the Winter months tend to limit our opportunities, any chance we get to eat from the grill is a delight. I had already purchased the cooked shrimp for this recipe but next time we’ll definitely be grilling the shrimp along with the fresh pineapple.

With simple ingredients that you have in your pantry, including a packet of Sun-Bird Sweet and Sour Seasoning, this meal was ready in a flash! Don’t limit yourself to just Shrimp, you could also use chicken or pork with this recipe.

4 from 1 reviews
Sweet and Sour Shrimp Pockets
 
Prep time
Cook time
Total time
 
Recipe from PocketChangeGourmet.com
Ingredients
  • 13 ounces 41-60 cooked frozen shrimp
  • 1 packet Sun-Bird Sweet & Sour Seasoning Mix
  • ½ green bell pepper, julienned
  • 3 large carrots, julienned
  • ¼ cup + 1 tablespoon corn starch
  • 1¾ cups water
  • 2 tablespoon soy sauce
  • 2 tablespoon cooking oil
  • ¼ cup sugar
  • ¼ cup catsup
  • 1½ cups grilled fresh pineapple, chunked
  • 1 package of bread pockets
Instructions
  1. In a large bowl mix together ¼ cup of corn starch, ¼ cup water and 2 tablespoon soy sauce and add shrimp.
  2. Let them marinade for 5 minutes and remove.
  3. Heat oil in a skillet or wok over medium high heat.
  4. Stir fry shrimp to brown, remove from pan and set aside.
  5. Add carrots and green bell peppers and stir fry until just tender.
  6. Combine 1 tablespoon corn starch, sugar, catsup and 1½ cups water, stir well and add to pan.
  7. Cook until it starts to thicken.
  8. Add shrimp and grilled pineapple and heat through.

Visit Sun-Bird Seasoning to find a store near you


Disclosure: I’m a Guenther/Sun-Bird Blogger Advocate and this is a sponsored post. These opinions are all my own and have in no way been influenced by another person.

Linking to… Food Friday, Weekend Wrap-up, Saturday Night Special, Fun Stuff Friday, The Weekly Round-up, Saturday Seven, Ingredinet Spotlight

 

 

Comments

  1. That sounds SOOOO tasty! I found you on Tater Tots and Jello. I'd love to have you link up with us for Fun Stuff Fridays linky party at Toys In The Dryer. http://www.toysinthedryer.com/2012/03/fun-stuff-fridays-13.html toysinthedryer recently posted..Fun Stuff Fridays (#13)My Profile
  2. Jacqueline says:
    Yum, looks good! (Just saw this on TT and J)
  3. I am making my meal plan for the week and these are going in... over rice like you suggested (I have a lot to use up!). Thanks for a great meal idea! Andi recently posted..Writer’s Workshop: No Time Like the PresentMy Profile
  4. Hi there, stopping by from It's a Blog Party. Your blog is really well-designed. The food looks great! I'll have to come back and troll around some more. Kacey recently posted..31 Days to Clean – Recap #1My Profile
  5. You are invited to share this with my blog hop: http://juliejewels1.blogspot.com/2012/03/show-your-stuff-13-chocolate-cover.html

Speak Your Mind

*

Rate this recipe:  

CommentLuv badge