Sweet and Sour Shrimp

Ingredients:

• * 2 pounds frozen, breaded jumbo shrimp
• * 2 tablespoons vegetable oil
• * 1 bell pepper, cut into bite-sized pieces
• * 1 onion, roughly chopped
• * 3 garlic cloves, minced
• * 1 carrot, thinly sliced
• * 1/2 teaspoon salt
• * 1/4 teaspoon black pepper
• * 1/2 cup pineapple juice
• * 1/4 cup ketchup
• * 1/4 cup rice vinegar
• * 2 tablespoons soy sauce
• * 2 tablespoons honey
• * 1 tablespoon cornstarch mixed with 2 tablespoons water
• * Water, as needed to thin the sauce
• * 1 teaspoon Sambal Oelek (chili garlic sauce), optional
• * 1 cup pineapple chunks (canned or fresh)

Instructions:

1. Preheat the oven to 425°F (220°C) and line a baking sheet with foil. Lightly coat it with cooking spray and arrange the frozen shrimp on one side in a single layer. Set aside.

2. In a medium bowl, toss the vegetable oil with the chopped bell pepper, onion, garlic, and carrot. Season with salt and pepper, stirring until well coated. Spread the vegetables on the other side of the baking sheet.

3. Bake the shrimp and vegetables for 14-16 minutes, flipping halfway through to ensure even cooking.

4. While the shrimp and vegetables are baking, make the sauce. In a large skillet, combine the pineapple juice, ketchup, rice vinegar, soy sauce, and honey. Warm over medium heat, stirring constantly until smooth and combined.

5. Bring the sauce to a simmer, lower the heat, and add the cornstarch slurry. Stir until thickened and shiny. Add water if needed to reach desired consistency. If using, stir in the Sambal Oelek.

6. Once the shrimp and vegetables are done, transfer them to the skillet with the sauce. Add the pineapple chunks and stir to coat everything in the sauce.

7. Serve the sweet and sour shrimp with rice or noodles, and enjoy!