Hot and Sour Shrimp


1 cup Mitsukan Rice Vinegar
½ cup soy sauce
1 cup honey
½ cup sambal chile sauce
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 Mitsukan 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 Mitsukan Rice Vinegar sauce. Cover and marinate under refrigeration 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 marinade while cooking.
  5. Serve with the remaining Mitsukan Rice Vinegar sauce for dipping.
Chef’s Tip:
Serve each skewer with ½ cup of white rice

4 skewers


Nutrition information unavailable.
Hot and Sour Shrimp
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