Sweet And Sour Shrimp Recipe

I absolutely love whipping up a hearty dinner that makes everyone at the table happy, especially on busy nights. This sweet and sour shrimp recipe is my go-to for just that: a delicious burst of flavor, vibrant colors, and crispy textures. It’s a tested family favorite, delivering a hearty, healthy meal that comes together faster than takeout, filling your kitchen with an irresistible aroma. Dive in to discover the simplest way to get a delicious dinner on the table tonight! This complete sweet and sour shrimp recipe promises to be a weeknight hero.

Ingredient Essentials and Smart Swaps for Your Sweet and Sour Shrimp

Core Ingredients

• Shrimp: 450 g (1 lb) large shrimp, peeled, deveined, tail-on or off (choose firm, fresh-looking shrimp for a high-protein meal).
• Crispy Coating: 45 g (⅓ cup) cornstarch, 30 g (¼ cup) all-purpose flour, 1 large egg (whisked).
• Cooking Oil: 120 ml (½ cup) vegetable oil (for frying), 15 ml (1 tbsp) vegetable oil (for sautéing).
• Colorful Veggies: 1 large red bell pepper, 1 large yellow bell pepper (or any color you have), ½ medium red onion, all cut into 2.5 cm (1-inch) pieces (these add vibrant color and essential nutrients).
• Aromatics: 3 cloves garlic (minced), 15 g (1 tbsp) fresh ginger (grated).
• Sweet Pineapple: 200 g (1 cup) canned pineapple chunks, drained (adds a delightful burst of sweetness and tang).
• Sweet and Sour Sauce Core: 120 ml (½ cup) ketchup, 40 g (2 tbsp) brown sugar (or a healthier option like maple syrup), 45 ml (3 tbsp) rice vinegar, 45 ml (3 tbsp) soy sauce, 120 ml (½ cup) vegetable broth, 5 ml (1 tsp) toasted sesame oil, 2 g (½ tsp) dried chili flakes (optional).
• For Thickening: 15 g (1 tbsp) cornstarch, dissolved in 30 ml (2 tbsp) cold water (this creates a smooth, glossy sauce).
• Garnishes & Serving: Cooked jasmine rice, green onions, toasted cashews, white sesame seeds, fresh cilantro (for a beautiful finish to your easy dinner ideas).

Premium Choices & Dietary Adaptations

Elevate your dish with thoughtful choices. Opt for organic shrimp, sustainably sourced for peace of mind, enhancing your healthy eating journey. For a healthier sauce, use reduced-sodium soy sauce. You can also craft a low-carb sweet and sour shrimp recipe by replacing brown sugar with a sugar substitute like stevia or erythritol. For gluten-free needs, choose Tamari instead of regular soy sauce. If you’re looking for a plant-based alternative, firm tofu or tempeh can easily swap for shrimp; just adjust their cooking times until golden and crispy.

Sourcing Smartly

Finding quality ingredients is part of the fun! Check your local grocer’s frozen seafood section for excellent deals on large shrimp, often flash-frozen for peak freshness. For vibrant bell peppers and onions, especially when they’re in season, farmers markets are a fantastic source. Smart sourcing makes this a budget-friendly and healthy option.

Step-by-Step Preparation Made Simple: Cooking Your Sweet and Sour Shrimp

Getting this delicious sweet and sour shrimp recipe on the table is surprisingly straightforward. My big 12-inch wok makes this a true one-pan meal for us!

1. Prep Your Ingredients (10 mins): Pat the shrimp very dry. Whisk the egg in a medium bowl. Combine 45 g (⅓ cup) cornstarch and all-purpose flour in a shallow dish until well mixed. Dip each shrimp first into the whisked egg, then dredge thoroughly in the flour-cornstarch mixture, shaking off any excess, ensuring they’re evenly coated. Place on a wire rack to rest. In a separate bowl, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, vegetable broth, toasted sesame oil, and chili flakes until smooth. In a small bowl, dissolve the remaining 15 g (1 tbsp) cornstarch in 30 ml (2 tbsp) cold water for your slurry.
2. Sauté Aromatics & Veggies (5 mins): Heat 15 ml (1 tbsp) vegetable oil in a large wok or deep skillet over medium-high heat until shimmering. Add the red and yellow bell peppers and red onion. Sauté for 3-4 minutes until the vegetables are slightly tender-crisp and bright. Add the minced garlic and grated ginger, cooking for an additional minute until wonderfully fragrant. Transfer the sautéed vegetables to a separate bowl. If your pan gets too dry, add another splash of oil before the aromatics.
3. Cook the Shrimp (3-5 mins): Carefully discard most of the oil from the wok, leaving a clean surface, then add 120 ml (½ cup) fresh vegetable oil. Heat to 175°C (350°F) or until a drop of batter sizzles. Fry the coated shrimp in batches, without overcrowding the pan, for 2-3 minutes per side until golden brown and cooked through, looking perfectly crispy. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
4. Add Pineapple & Sauce (3 mins): Pour the prepared sauce mixture into the hot wok. Bring the sauce to a simmer over medium heat, stirring constantly. Gradually whisk in the cornstarch slurry until the sauce thickens to a glossy, coats-the-back-of-a-spoon consistency, which takes about 2-3 minutes, transforming into a rich, dark glaze. Return the sautéed vegetables, drained pineapple chunks, and the crispy fried shrimp to the wok with the thickened glaze. Toss gently to ensure all shrimp and vegetables are thoroughly coated in the rich, dark, and glossy sauce.

Quick Cooking Shortcuts

• One-Skillet Method: This sweet and sour shrimp recipe is designed for minimal cleanup; everything from sautéing veggies to coating the shrimp in sauce happens in one pan (I often use my 12-inch wok for this).
• Meal Prep the Sauce: For ultimate weeknight convenience, make the sweet and sour sauce ahead of time and store it in an airtight container in the fridge for up to 5 days. This makes assembly for quick protein meals incredibly fast.

Best Occasions and Creative Serving Ideas for Your Sweet and Sour Shrimp

This delightful sweet and sour shrimp recipe isn’t just for special events; it’s a versatile choice for many mealtime needs. It works as a quick weeknight wonder, a vibrant dish for family gatherings, or even a flavorful option for packed lunches. Its universal appeal makes it a convenient, family-friendly choice.

• Perfect for Any Time:
  • Weeknight wonder: Quick enough for any busy evening.
  • Family gatherings: A crowd-pleasing, colorful dish.
  • Packed lunches: Delicious hot or cold the next day.
• Serving Inspiration:
  • Side dishes: Steamed jasmine rice, brown rice, quinoa, or cauliflower rice for a low-carb option.
  • Garnishes: Sesame seeds, chopped green onions, a sprinkle of red pepper flakes for a little kick.
  • Drink pairings: Iced tea, sparkling water with lime, or a light lager.
• Storage & Reheating:
  • Store leftovers in an airtight container in the fridge for 3-4 days.
  • Freeze for up to 2 months (sauce may thin slightly upon reheating).
  • Reheat gently on the stovetop or microwave until warmed through.

Why This Sweet and Sour Shrimp Recipe Supports Healthy Living

This sweet and sour shrimp recipe makes healthy eating enjoyable and simple. It’s a fantastic healthy meal prep recipe, easily portionable for balanced meals through the week. As a quick protein meal, shrimp provides lean protein, supporting muscle health and satiety, making it an ideal easy weight loss dinner when thoughtfully prepared.

Balanced Nutrition

Shrimp is rich in essential vitamins like B12 and important minerals such as selenium and phosphorus.

Best Low-Carb Options

For a lighter take, serve your sweet and sour shrimp with cauliflower rice or extra steamed vegetables to naturally keep carbohydrates down.

Heart-Healthy Choice

Being low in saturated fat and cholesterol, shrimp contributes positively to a heart-healthy diet.

Everyday Advantages of Cooking This Way

Choosing to make this sweet and sour shrimp recipe at home offers several practical benefits for busy households. It’s an unbeatable convenience, coming together in one pan with minimal fuss but maximum flavor. This approach is often more budget-friendly and healthier than ordering takeout, giving you control over ingredients. The incredible versatility of this dish allows easy protein or vegetable swaps, while its universally loved flavor profile makes it truly family-friendly.

Pro-Level Tricks & Easy Adjustments for Your Sweet and Sour Shrimp

Elevate your sweet and sour shrimp recipe with these simple tricks and adjustments. A few smart steps can really refine the dish, making it perfect for your family.

• Boosting Flavor:
  • Toast sesame seeds lightly before garnishing for an extra nutty aroma.
  • Add a splash of rice wine vinegar just before serving to brighten the flavors.
  • A pinch of red pepper flakes offers a subtle, pleasant heat.
• Texture Perfection: Don’t overcrowd the pan when cooking; sear shrimp in batches if needed for a better texture and even cooking. This is a trick I always use to ensure my shrimp turn out perfectly tender, not rubbery.
• Kid-Approved Tweaks:
  • Cut bell peppers into fun shapes to entice younger eaters.
  • Reduce ginger slightly if kids are sensitive to strong flavors.
  • Serve the sweet and sour sauce on the side for picky eaters, letting them dip.
• Presentation Pointers: Garnish with fresh herbs like cilantro or green onions for a vibrant pop of color.

FAQs on Sweet and Sour Shrimp Recipe

Can sweet and sour shrimp recipe be part of a weight loss meal plan?

Yes, absolutely! Shrimp is a lean protein source, and with mindful adjustments like using less sugar or a substitute in the sauce, this sweet and sour shrimp recipe fits well into a healthy eating plan. Serve it over cauliflower rice or with extra non-starchy vegetables to support your goals.

How long does sweet and sour shrimp recipe last when meal prepping?

This sweet and sour shrimp recipe stores beautifully in an airtight container in the refrigerator for 3-4 days, making it excellent for meal prep. To reheat, gently warm it on the stovetop over low heat or in the microwave until just heated through.

Can I make this sweet and sour shrimp recipe ahead of time?

You can certainly get a head start! I often chop all the vegetables and whisk together the sweet and sour sauce up to a day in advance. For the best texture, cook the shrimp and combine with the sauce just before serving. If you cook it all ahead, reheat gently to avoid overcooking the shrimp.

What if I don’t like pineapple in my sweet and sour shrimp recipe?

No problem at all! While pineapple adds a classic sweet and tangy note, you can easily omit it if you prefer. Some home cooks enjoy substituting with mandarin oranges for a similar fruity touch, or simply adding more bell peppers and onions for extra crunch.

Is this sweet and sour shrimp recipe spicy?

Traditionally, this sweet and sour shrimp recipe is not spicy, offering a mild, balanced flavor profile that’s great for everyone. If you enjoy a kick, you can easily customize it by adding a pinch of red pepper flakes or a dash of sriracha to the sauce.

What side dishes pair best with sweet and sour shrimp recipe?

Classic choices like fluffy steamed jasmine rice or brown rice are perfect for soaking up the delicious sauce. For a lighter meal, quinoa or cauliflower rice also make excellent companions, as does a simple green salad.

This sweet and sour shrimp recipe truly delivers a delicious, healthy, and convenient meal perfect for any occasion. I’m always amazed at how quickly this dish comes together for a satisfying family dinner. Save this recipe now and make it the star of your next quick meals week!

sweet and sour shrimp recipe

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• Author: Sarah Mali
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Diet: General (adaptable for Gluten-Free, Low-Carb, Plant-Based)

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Description

This sweet and sour shrimp recipe is a vibrant, flavorful, and crispy weeknight dinner that comes together quickly, offering a healthy and hearty meal for the whole family.

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Ingredients

Scale 1x2x3x

• 1 lb large shrimp, peeled, deveined, tail-on or off
• 0.33 cup cornstarch
• 0.25 cup all-purpose flour
• 1 large egg, whisked
• 0.5 cup plus 1 tbsp vegetable oil (for frying and sautéing)
• 1 large red bell pepper, cut into (1-inch) pieces
• 1 large yellow bell pepper, cut into (1-inch) pieces
• 0.5 medium red onion, cut into (1-inch) pieces
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 cup canned pineapple chunks, drained
• 0.5 cup ketchup
• 2 tbsp brown sugar
• 3 tbsp rice vinegar
• 3 tbsp soy sauce
• 0.5 cup vegetable broth
• 1 tsp toasted sesame oil
• 0.5 tsp dried chili flakes, optional
• 1 tbsp cornstarch, dissolved in 2 tbsp cold water (for thickening slurry)
• Cooked jasmine rice, for serving
• Green onions, for garnish
• Toasted cashews, for garnish
• White sesame seeds, for garnish
• Fresh cilantro, for garnish

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Instructions

1. Prep Your Ingredients: Pat shrimp very dry. Whisk the egg in a medium bowl. Combine 0.33 cup cornstarch and all-purpose flour in a shallow dish. Dip each shrimp first into the whisked egg, then dredge thoroughly in the flour-cornstarch mixture, shaking off excess. Place on a wire rack to rest. In a separate bowl, whisk together ketchup, brown sugar, rice vinegar, soy sauce, vegetable broth, toasted sesame oil, and chili flakes until smooth. In a small bowl, dissolve 1 tbsp cornstarch in 2 tbsp cold water for your slurry.
2. Sauté Aromatics and Veggies: Heat 1 tbsp vegetable oil in a large wok or deep skillet over medium-high heat. Add bell peppers and red onion. Sauté for 3-4 minutes until tender-crisp. Add minced garlic and grated ginger, cooking for an additional minute until fragrant. Transfer sautéed vegetables to a separate bowl.
3. Cook the Shrimp: Carefully discard most oil from the wok, then add 0.5 cup fresh vegetable oil. Heat to 350(F). Fry coated shrimp in batches for 2-3 minutes per side until golden brown and crispy. Transfer fried shrimp to a paper towel-lined plate to drain excess oil.
4. Thicken Sauce and Combine: Pour the prepared sauce mixture into the hot wok. Bring to a simmer over medium heat, stirring constantly. Gradually whisk in the cornstarch slurry until the sauce thickens to a glossy consistency (about 2-3 minutes). Return the sautéed vegetables, drained pineapple chunks, and crispy fried shrimp to the wok. Toss gently to coat everything thoroughly in the rich sauce.

Notes

For ultimate weeknight convenience, make the sweet and sour sauce ahead of time and store it in an airtight container in the fridge for up to 5 days. This recipe is also easily adaptable: use reduced-sodium soy sauce for a healthier option, a sugar substitute for low-carb, or Tamari for gluten-free needs. Firm tofu or tempeh can be used as a plant-based alternative to shrimp.

• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese-American

Nutrition

• Serving Size: 1.5 cups (approx 200 g)
• Calories: 480 calories
• Sugar: 28 g
• Sodium: 950 mg
• Fat: 22 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 200 mg