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Sweet and Sour Shrimp Recipe

This Sweet and Sour Shrimp is a vibrant dish bursting with flavor! Quick, easy, and sure to impress your family!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

For the Shrimp:

  • 1 pound shrimp peeled and deveined
  • 1 tbsp cornstarch to coat the shrimp
  • 1/2 tsp salt for seasoning
  • Freshly ground black pepper to taste
  • 1 tsp Asian sesame oil adds a rich, nutty flavor

For the Sauce:

  • 1/2 cup ketchup base for the sauce
  • 1/4 cup rice vinegar for acidity
  • 3 tbsp honey to sweeten
  • 2 tbsp soy sauce enhances umami flavor
  • 1 tbsp cornstarch to thicken the sauce
  • 1/4 cup water to adjust sauce consistency
  • 1 tbsp vegetable oil for cooking

For the Vegetables:

  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 onion diced
  • 1 cup pineapple chunks fresh or canned
  • 2 cloves garlic minced
  • 1 tsp grated fresh ginger adds warmth

Instructions

Preparation Steps:

  • In a mixing bowl, combine the shrimp with 1 tablespoon of cornstarch, 1/2 teaspoon of salt, and black pepper. Toss to coat the shrimp evenly.
  • In another bowl, whisk together ketchup, rice vinegar, honey, soy sauce, 1 tablespoon of cornstarch, and 1/4 cup of water.
  • In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the coated shrimp in a single layer and cook for 2-3 minutes until pink and opaque. Remove and set aside.
  • Add the diced red and green bell peppers, onion, and minced garlic to the skillet. Stir-fry for 3-4 minutes until tender-crisp. Then add pineapple and ginger, cooking for an additional minute.
  • Return the shrimp to the skillet and pour the sauce over everything. Stir to coat and cook for another 2-3 minutes until the sauce thickens.
  • Remove from heat and serve over rice or noodles, garnished with sesame seeds or green onions if desired.

Equipment

  • Large skillet or wok
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Knife and cutting board

Notes

  • Customize the vegetables based on what's in season.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat gently over medium heat, adding water if needed for sauce consistency.