Sweet and Sour Shrimp

Crispy shrimp are stir-fried with bell peppers and onions then tossed in sweet and savory vinegar, pineapple juice, and tomato-based sauce in this easy sweet and sour shrimp recipe.

Why this recipe works

An explosion of tangy sweet flavors over golden crispy shrimp and tender vegetables brings this sweet and sour shrimp recipe to the top of our list as one of our favorite Chinese takeout dinners.

First, you’ll coat your shrimp in cornstarch then give them a good bath in hot oil in a deep skillet. After, quickly stir fry the onions and bell peppers until tender and fragrant then toss in the extra flavorful components to make a homemade sweet and sour sauce. Combine it all together and you have a restaurant-style dish made right at home in around 35 minutes.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – You’ll need 12 ounces of raw shrimp that have been peeled, deveined, and have had the tails removed. You can easily use frozen shrimp in place of raw shrimp from the grocery store, just be sure to let them thaw and pat them dry before beginning. This way, the shrimp will fry up to crispy perfection.

SAUCE – Soy sauce, rice vinegar, pineapple juice, tomato paste, honey, and water come together to make this tangy sweet sauce. You’ll add in pineapple wedges at the end when you toss the shrimp into the sauce.

VEGETABLES – Onions and both red and green bell pepper add extra flavor and texture to this dish. You can opt for a different vegetable such as broccoli or zucchini if preferred.

How to Make Sweet and Sour Shrimp

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large bowl, toss the shrimp with half the cornstarch, using a gloved hand to coat mix well.
2. Add enough vegetable oil to a large deep sided skillet to come about an inch up the sides. Heat oil over medium-high heat until shimmering.
3. Add shrimp to the hot oil and cook for 2-3 minutes per side, remove to paper towels.
4. Heat olive oil in a wok over medium-high heat until shimmering.
5. Add onion and both bell peppers and cook, stirring occasionally, for 2 minutes.
6. Add soy sauce, rice vinegar, pineapple juice, tomato paste, and honey. Stir to combine.
7. Combine cornstarch and water to make a slurry. Add the slurry to the wok and stir to combine. Allow mixture to cook for 2-4 minutes, until mixture begins to thicken.
8. Add shrimp and pineapple wedges. Stir and cook for another minute, just long enough to heat through.

Frequently Asked Questions & Expert Tips

Though this recipe tastes best right away, you can still keep it stored in an air-tight container kept in the refrigerator for up to 3 days. The shrimp likely won’t retain its crispy texture as it soaks up the sauce while it sits.

Yes, you can purchase and use frozen shrimp for this recipe, after all, even the raw shrimp behind the glass at the seafood counter has likely been frozen and thawed before being laid out. However, be sure to thaw the frozen shrimp and pat them dry with a paper towel before beginning so the cornstarch will stick and they can fry up in the oil without any problems.

Shrimp does not take long to cook, which also means it can easily be overcooked. The shrimp will curl and turn opaque with pink and red hues when it is finished cooking. Overcooked shrimp tend to turn a whiteish grey and are rubbery in texture.

Serving Suggestions

Optionally garnish sweet and sour shrimp with sliced green onions and sesame seeds. Enjoy warm over white or fried rice.

More Shrimp Recipes

• Cajun Shrimp
• Hibachi Shrimp
• Teriyaki Shrimp
• Garlic Butter Shrimp
• Citrus Pepper Shrimp

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