Make restaurant-worthy sweet and sour shrimp in a flash right at home!
This stir-fry is a tasty medley of plump shrimp and crisp veggies in a delectable sauce. It strikes a balance between sticky-sweet and puckery sour.
Plus, it’s ready in just 30 minutes, making it ideal for busy weeknights.
Easy Sweet and Sour Shrimp
Treat yourself to a taste of Chinese cuisine with this easy sweet and sour shrimp.
This dish features juicy shrimp, carrots, bell peppers, pineapple, and a sweet-tangy sauce. It’s a feast for the senses!
The sauce provides that perfect balance of sweet, sour, and savory flavors.
Sure, it’s tempting to just order takeout. But this stir-fry is easier to make than you think.
You likely have most of the ingredients on hand, and the dish comes together in just 20 minutes. How’s that for quick?
So if you’re looking for a restaurant-quality, homecooked meal ready in a jiffy, read on.
Ingredients
Here’s your grocery list. It’s a bit lengthy, but they’re mostly basic ingredients probably already in your pantry.
- Shrimp – I like to use breaded shrimp for that crunchy coating but fresh shrimp works great, too.
- Bell pepper, onion, garlic, and carrot – This medley of veggies adds crunch, sweetness, and flavor.
- Vegetable oil – Used for coating the vegetables pre-bake.
- Salt and black pepper – To season the veggies.
The Sauce:
- Pineapple juice – Sweet and tangy, it lends tropical fruitiness to the sauce.
- Ketchup – It adds color and a hint of sweetness to the sauce.
- Rice vinegar – It brings a bright acidity, balancing the sauce’s sweetness.
- Soy sauce – It injects umami and saltiness, enriching the sauce’s flavor.
- Honey – It contributes sweetness, stickiness, and body to the glossy sauce.
- Cornstarch mixed with water – It thickens the sauce, making it cling to the shrimp and veggies.
- Sambal Oelek (optional) – For a spicy kick to cut through the sweetness.
- Pineapple chunks – They add a burst of color, tropical sweetness, and texture to the dish.
How to Make Sweet and Sour Shrimp
This recipe takes a healthier twist by baking the shrimp and veggies. This method enhances the stir fry’s flavor and helps cut down on oil, too.
1. Bake the shrimp and veggies. Spread the coated shrimp and vegetables separately on a baking sheet. Bake at 425°F, flipping halfway.
2. Make the sauce. Combine the sauce ingredients in a skillet and heat until smooth and well combined. Stir in Sambal Oelek, if using.
3. Thicken with cornstarch. Add cornstarch slurry to the sauce. Stir until thick.
4. Combine and coat. Add the baked shrimp, veggies, and pineapple chunks to the sauce. Toss until well coated.
5. Serve and enjoy. Dish it up with your favorite side, like rice or noodles, for a complete meal.
Recipe Tips and Tricks
Making sweet and sour shrimp doesn’t have to be complicated. Here are some tips to get it right.
- Keep a watchful eye. Shrimp cook quickly; they’re done in under 15 minutes in the oven. Avoid overcooking to keep them tender.
- Select your size wisely. I like to use large shrimp so they remain juicy and plump after cooking.
- Get fresh with them. Instead of breaded, you can also use 2 pounds of jumbo shrimp, peeled and deveined. Thaw if needed, pat dry, then sear briefly for that perfect texture.
- Give them some space. Don’t crowd the pan. If it feels cramped, use separate trays for shrimp and veggies to ensure even cooking.
- Try some pan-frying perfection. Pan-fry the shrimp in oil then remove from the pan. Cook the vegetables until tender and add the sauce. Cook until thickened and add the shrimp
- Toss in more veggies. Add whatever veggies you love. Broccoli and mushrooms both work great in this dish.
- Spice it up. For extra heat, throw in some red pepper flakes or fresh chili to taste.
More Asian Recipes You’ll Love
Sweet and Sour Shrimp (Quick and Easy)
4
servings15
minutes20
minutesForget takeout! This sweet and sour shrimp is so easy to make at home. The blend of shrimp, pineapple, and veggies is so full of flavor.
Ingredients
- For the Shrimp
2 pounds frozen, breaded jumbo shrimp
2 tablespoons vegetable oil
1 bell pepper, cut into bite-sized pieces
1 onion, roughly chopped
3 garlic cloves, minced
1 carrot, thinly sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
- For the Sweet and Sour Sauce
1/2 cup pineapple juice
1/4 cup ketchup
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon cornstarch mixed with 2 tablespoons water
Water, as needed to thin the sauce
1 teaspoon Sambal Oelek (chili garlic sauce), optional
1 cup pineapple chunks (canned or fresh)
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220°C) and line a baking sheet with foil. Lightly coat it with cooking spray and arrange the frozen shrimp on one side in a single layer. Set aside.
- In a medium bowl, toss the oil with the chopped bell pepper, onion, garlic, and carrots. Season with salt and pepper and stir until well coated. Then, spread the vegetables over the other side of the baking sheet and bake for 14-16 minutes, flipping everything halfway through.
- While the shrimp and vegetables cook, make the sauce. In a large skillet, combine the pineapple juice, ketchup, rice vinegar, soy sauce, and honey. Warm over medium heat, stirring constantly until smooth and well combined.
- Bring the sauce to a simmer, lower the heat, and add the cornstarch slurry. Stir until thick and shiny. Add water, if needed to thin it out. If using, add the Sambal Oelek and stir well.
- Take the shrimp and vegetables out of the oven and transfer them to the skillet. Add the pineapple chunks and stir until everything is well coated in the sauce.
- Serve sweet and sour shrimp with rice or noodles, and enjoy!
Notes
- Instead of breaded shrimp, use 2 pounds of jumbo shrimp, peeled and deveined. Allow to thaw, if frozen, pat dry, and sear them for 1-2 minutes per side in a hot skillet. Remove them from the pan, make the sauce, then add them back when the sauce is ready.
- Stove-top method: pan-fry the shrimp in oil until cooked then remove from the pan. Cook the vegetables until tender and add the sauce. Cook until thickened and add the shrimp for 1-2 minutes.
- If the baking sheet is crowded, cook the shrimp and vegetables on separate trays.
