Hot and Sour Shrimp Recipe

Bring the heat with Hot and Sour Shrimp. The sweetness from the pineapples and honey compliments the heat from the chili sauce. All the different flavors come together in perfect harmony to enhance the taste and the texture of the shrimp.


1 cup Mizkan Natural Rice Vinegar
½ cup soy sauce
1 cup honey
½ cup sambal chili sauce (or Sriracha)
1½ cups (16 pieces) shrimp, peeled, deveined, tail on
16 squares of pineapple, cut into 2″ squares
16 squares of onion, cut into 2″ squares
16 squares of red bell pepper, cut into 2″ squares


  1. In a medium saucepan over medium-high heat, combine the Natural Rice Vinegar, soy sauce, honey, and sambal. Reduce mixture to about 1 cup. Cool completely.
  2. In a small bowl, combine the shrimp and ½ of the Natural Rice Vinegar sauce. Cover and marinate in refrigerator for 1 hour.
  3. Preheat grill.
  4. For each skewer, arrange the following by alternating each ingredient: 4 pieces shrimp, 4 pieces pineapple, 4 pieces onion, and 4 pieces red pepper. Grill until browned and shrimp is fully cooked, about 4 minutes per side. Baste with sauce while cooking.
  5. Serve with the remaining Natural Rice Vinegar sauce for dipping.


Note: Serve each skewer with ½ cup of white rice.


4 skewers


1 hour 30 minutes