Organic_ashley 
This sweet and spicy shrimp dish is like making your very own Chinese takeout – but that much fresher. This is best served with some nice fried rice or even some steamed rice, anything to soak up the left over sauce.
Combine the salt and corn starch in a medium bowl. Take shrimp and toss in mixture. Place in fridge for 5 minutes to cool. Turn stove onto medium heat and coconut oil to a non stick frying pan.
Once oil heats up, drop the shrimp into the hot oil one by one. Let fry for 5 minutes and then flip over for another 5 minutes. Place the fried shrimp on a plate lined with paper towel to absorb the oil. Wipe off pan and set aside.
In a small bowl, combine the ketchup, honey, soya sauce, garlic, and chili sauce. Mix well. Put the pan back on the stove at medium heat, add the sauce and the peppers and pineapple. Begin to toss until sauce heats up and peppers become slightly soft. Add the shrimp, toss to full coat the for about 5 minutes. remove from heat, serve and enjoy!
Ingredients
Directions
Combine the salt and corn starch in a medium bowl. Take shrimp and toss in mixture. Place in fridge for 5 minutes to cool. Turn stove onto medium heat and coconut oil to a non stick frying pan.
Once oil heats up, drop the shrimp into the hot oil one by one. Let fry for 5 minutes and then flip over for another 5 minutes. Place the fried shrimp on a plate lined with paper towel to absorb the oil. Wipe off pan and set aside.
In a small bowl, combine the ketchup, honey, soya sauce, garlic, and chili sauce. Mix well. Put the pan back on the stove at medium heat, add the sauce and the peppers and pineapple. Begin to toss until sauce heats up and peppers become slightly soft. Add the shrimp, toss to full coat the for about 5 minutes. remove from heat, serve and enjoy!
