Sweet and Sour Shrimp

Step 1

Pat the shrimp dry with paper towels by pressing them gently between sheets, so they will brown properly instead of steaming.

Step 2

Slice the bell pepper lengthwise from the stem end to the tip into quarters, then remove the white core and seeds, then slice crosswise into bite-sized pieces roughly the width of your pinky finger.

Step 3

Stir together the rice vinegar, honey, and soy sauce in a small bowl until the honey dissolves and you see a uniform liquid.

Step 4

Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the shrimp in a single layer and cook for 2 minutes without stirring, so they develop a light golden sear on the bottom side.

Step 6

Flip each shrimp with tongs and cook for another 1 minute until the other side is light golden and the shrimp are firm to touch.

Step 7

Push the shrimp to one side of the skillet, then add the bell pepper pieces to the empty side and cook for 2 minutes, stirring once halfway through.

Step 8

Pour the sauce mixture into the center of the skillet and stir gently for 1 minute until everything is coated and the liquid turns glossy.

Step 9

Add the pineapple chunks and stir gently for 30 seconds until they are warmed through and coated with sauce.

Step 10

Taste a shrimp and a piece of pepper; add salt and pepper as needed until the flavor is balanced between sweet, tangy, and savory.