Sweet and Sour Shrimp

Introduction

Sweet and Sour Shrimp is a vibrant, flavorful dish that combines juicy shrimp with a tangy-sweet sauce made from vinegar, pineapple, and a hint of soy. This popular takeout-inspired recipe is quick to prepare at home, giving you restaurant-quality results in under 30 minutes. The shrimp are lightly seared, then tossed in the glossy sauce with colorful vegetables, making it as beautiful as it is delicious. Perfect for weeknight dinners, this dish is a balance of sweet, sour, and savory flavors.

Why I Love This Recipe

I love Sweet and Sour Shrimp because it’s an effortless way to enjoy bold flavors without relying on takeout. The tangy pineapple sauce perfectly complements the succulent shrimp, and the colorful peppers add both crunch and freshness. It’s light yet satisfying, and every bite bursts with flavor. Plus, it’s a quick meal that feels indulgent while being healthier than many restaurant versions.

Why It’s a Must-Try Dish

This dish is a must-try because it proves that delicious, well-balanced meals don’t need hours in the kitchen. Sweet and Sour Shrimp is a versatile recipe you can enjoy with rice, noodles, or even as a light entrée on its own. The vibrant colors make it dinner-party worthy, while the speed of preparation makes it weeknight-friendly. If you’re a fan of sweet-savory combinations, this recipe will win you over instantly.

Preparation and Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories (per serving): ~330–360 kcal

Cuisine and Course

• Cuisine: Asian-Inspired (Chinese-American)
• Course: Main Course, Dinner

Ingredients

• 1 lb (450 g) large shrimp, peeled and deveined
• 1 tablespoon olive oil (or vegetable oil)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1/2 cup pineapple chunks (fresh or canned)
• 2 garlic cloves, minced
• Salt and black pepper, to taste
• 1 teaspoon cornstarch (for shrimp coating, optional)

For the Sweet and Sour Sauce:

• 1/4 cup rice vinegar (or white vinegar)
• 1/4 cup ketchup
• 3 tablespoons soy sauce
• 1/3 cup pineapple juice (from canned pineapple or fresh)
• 3 tablespoons brown sugar (adjust to taste)
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Simple Cooking Directions

1. Make the sauce by whisking together vinegar, ketchup, soy sauce, pineapple juice, and sugar. Thicken with cornstarch slurry.
2. Sear shrimp in oil until pink and slightly crispy, then set aside.
3. Stir-fry bell peppers, garlic, and pineapple until tender-crisp.
4. Add shrimp back in, pour over the sauce, and toss to coat.
5. Serve hot with rice or noodles.

Step-by-Step Preparation Method

Step 1: Prepare the Sauce

• In a bowl, whisk vinegar, ketchup, soy sauce, pineapple juice, and sugar.
• Heat in a small pan, bring to a simmer, and add cornstarch slurry.
• Stir until thickened, glossy, and set aside.

Step 2: Cook the Shrimp

• Pat shrimp dry and lightly coat with a teaspoon of cornstarch (optional for crispiness).
• Heat oil in a skillet over medium-high heat.
• Cook shrimp for 2 minutes per side until pink and opaque. Remove and set aside.

Step 3: Stir-Fry Vegetables

• In the same skillet, sauté garlic until fragrant.
• Add bell peppers and stir-fry for 3–4 minutes until slightly softened.
• Add pineapple chunks and toss well.

Step 4: Combine Everything

• Return shrimp to the skillet.
• Pour over the sweet and sour sauce.
• Toss until everything is evenly coated and heated through.

Step 5: Serve

• Garnish with sesame seeds or green onions if desired.
• Serve immediately over rice or noodles.

How to Serve

Sweet and Sour Shrimp is best served hot over steamed jasmine rice, fried rice, or lo mein noodles. For a lighter option, pair it with cauliflower rice or a crisp Asian-style salad. Garnish with sesame seeds or sliced scallions for extra flair.

Additional Recipe Tips

• Use fresh pineapple for a brighter, more natural sweetness.
• Don’t overcook shrimp—they cook quickly and can turn rubbery.
• Taste the sauce and adjust sugar or vinegar depending on your preference.
• Add chili flakes for a spicy twist.

Variations

• Sweet and Sour Chicken: Replace shrimp with chicken breast or thighs.
• Vegetarian Version: Use tofu or tempeh instead of shrimp.
• Extra Veggies: Add zucchini, broccoli, or snap peas for more crunch.
• Honey Glaze: Substitute honey for part of the sugar for a floral sweetness.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended as shrimp can become rubbery when thawed.
• Reheating: Reheat gently in a skillet or microwave until warmed through. Add a splash of water to refresh the sauce.

Special Equipment Needed

• Large skillet or wok
• Mixing bowls
• Whisk
• Measuring cups and spoons

FAQ

Q1: Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

Q2: What kind of vinegar works best?
Rice vinegar gives the best flavor, but white vinegar works as a substitute.

Q3: Can I make the sauce ahead of time?
Yes, prepare the sauce up to 2 days in advance and refrigerate.

Q4: How do I make it gluten-free?
Use tamari or a gluten-free soy sauce.

Q5: Can I bake this dish instead of stir-frying?
Yes, bake shrimp and veggies, then toss with sauce before serving.

Conclusion

Sweet and Sour Shrimp is a quick, flavorful, and colorful dish that’s both comforting and exciting. The tangy-sweet sauce, tender shrimp, and crunchy vegetables come together beautifully, making it a dish the whole family will enjoy. With simple ingredients and minimal cooking time, it’s a must-have recipe for anyone who loves bold, takeout-style meals at home. Try it once, and it’s sure to become a regular favorite.