1poundshelled and deveined shrimp, 51/60 count, thawed if frozen
1cupchopped pineapple(we recommend buying an 8 oz. can pineapple tidbits in 100% juice)
8large leaves bibb lettuce(you may need more)
⅓cupchopped cashews
2green onions, thinly sliced
Instructions
In a small bowl whisk together honey, pineapple juice, soy sauce, vinegar, ketchup, garlic, ginger, Sriracha, and cornstarch. Set aside.
Preheat a large skillet over medium heat. Add coconut oil and melt. Add the onion and peppers. Cook and stir until vegetables are softened, 4 to 5 minutes. Push to one side of the pan.
Increase heat to medium high. Add the shrimp and cook until shrimp starts to curl, 3 minutes. Stir the sauce ingredients and add to pan, along with the pineapple. Stir and cook for 1 to 2 minutes, until shrimp is cooked through and sauce thickens.
To serve, spoon shrimp mixture into each lettuce cup, top with cashews and green onions.
Video
Notes
If you use larger or smaller shrimp than the 51/60, your cooking times will be longer or shorter based on the size of shrimp you use.
Serving size: 2 lettuce wraps with one fourth of recipe.
If you prefer, serve sweet and sour shrimp on steamed rice instead of lettuce leaves.