Sweet and Sour Shrimp
This Sweet and Sour Shrimp is a restaurant-quality stir-fry you can make at home in under 30 minutes, with juicy shrimp, crisp vegetables, and a glossy, tangy-sweet sauce that clings to every bite.
The Sweet and Sour Shrimp That Beats Takeout Every Time
There is something almost magical about a great sweet and sour shrimp. The sauce is glossy and vibrant, clinging to every plump shrimp and colorful pepper. The flavors hit that perfect balance of tangy, sweet, and savory all at once. And when it is done right, it is genuinely better than anything you will order from a takeout menu.
This sweet and sour shrimp recipe has everything: juicy seared shrimp with a light cornstarch crust, crisp bell peppers, sweet pineapple, and a from-scratch sweet and sour sauce that comes together in minutes. It is the kind of dish that looks impressive but is completely weeknight-friendly.
Why This Sweet and Sour Shrimp Recipe Works
A lot of homemade sweet and sour seafood recipes fall flat because the sauce is too thin, too sweet, or tastes like straight ketchup. This one avoids all of that. The secret is a balanced sauce built on rice vinegar, pineapple juice, and just enough sugar, thickened at the end with a cornstarch slurry so it coats beautifully rather than pooling at the bottom of the pan.
Coating the shrimp in cornstarch before searing is the other key move. It creates a very light, almost invisible crust that soaks up the sauce while keeping the shrimp from turning slimy or rubbery. The result is shrimp that taste like the best version of sweet n sour shrimp you have ever had.
Chef's Tip: High heat is everything in a stir-fry. Get your pan ripping hot before the shrimp go in. If the oil shimmers and almost smokes, you are in the right place. This gives you that golden sear and keeps the shrimp from steaming in their own moisture.
The Right Pan Makes a Real Difference
For a stir-fry like this, the pan you use genuinely changes the outcome. A proper wok or a wide, heavy stainless steel skillet lets you cook over high heat without overcrowding, which is exactly what you need for properly seared shrimp and crisp-tender vegetables. Using the best pans for shrimp stir-fry is one of those small upgrades that pays off every single time you cook.
The Sweet and Sour Sauce Breakdown
The sauce for this sweet sour shrimp is made from pantry staples, and you can whisk it together in about two minutes. Here is what each ingredient does:
- Ketchup provides the tomato base and a built-in sweetness
- Rice vinegar delivers the signature tang without being harsh
- Soy sauce adds depth and a savory backbone
- Pineapple juice echoes the fruit in the dish and softens the acidity
- Sugar balances everything and helps the sauce caramelize slightly in the pan
- Cornstarch slurry thickens the sauce to that glossy, clingy consistency
This is a sweet and sour sauce for shrimp that you will want to keep on rotation. It is also fantastic on chicken, tofu, or pork.
Serving Suggestions
Sweet and sour fried shrimp is classic over a big bowl of fluffy steamed jasmine rice. For something a little more indulgent, serve it over fried rice or lo mein noodles. You can also keep it lighter with cauliflower rice or a simple side of steamed broccoli.
Garnish generously with sliced green onions and a sprinkle of sesame seeds right before serving. The colors alone will make everyone at the table reach for their phones before they reach for their forks.
Ready to bring this shrimp sweet and sour dish to your table? Here is everything you need:
Sweet and Sour Shrimp
This Sweet and Sour Shrimp is a restaurant-quality stir-fry you can make at home in under 30 minutes, with juicy shrimp, crisp vegetables, and a glossy, tangy-sweet sauce that clings to every bite.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 1 cup pineapple chunks, fresh or canned in juice, drained
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch chunks
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp vegetable oil, divided
- 2 tbsp cornstarch, for dredging shrimp
- 3/8 cup ketchup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce, low-sodium recommended
- 3 tbsp sugar
- 1/4 cup pineapple juice, from the canned pineapple or fresh
- 1 tbsp cornstarch, mixed with 2 tbsp cold water to form a slurry, for the sauce
- 1 tsp sesame oil, for finishing
- 3 green onions, sliced, for garnish
- 1 tsp sesame seeds, for garnish, optional
Instruction
Pat the shrimp completely dry with paper towels. Toss them with 2 tablespoons of cornstarch until lightly coated on all sides. Set aside.
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, sugar, and pineapple juice until the sugar dissolves. In a separate tiny bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to form a smooth slurry. Set both aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the shrimp in a single layer and sear for 1 to 2 minutes per side until pink, lightly golden, and just cooked through. Do not overcrowd the pan. Transfer to a plate.
Add the remaining tablespoon of oil to the same pan. Add the onion and bell peppers and stir-fry over high heat for 2 to 3 minutes until just tender but still crisp.
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Pour the sweet and sour sauce mixture into the pan and stir to combine with the vegetables. Bring to a gentle simmer.
Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and turns glossy.
Add the pineapple chunks and the cooked shrimp back into the pan. Toss everything together and cook for 1 minute until heated through.
Remove from heat and drizzle with sesame oil. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed white rice or fried rice.
Equipment
- Large wok or 12-inch stainless steel skillet
- Small mixing bowls
- Whisk
- Paper towels
- Tongs or wok spatula
- Grater or microplane (for ginger)
- Cutting board and chef's knife
Notes
Storing and Reheating
Leftovers keep in an airtight container in the refrigerator for up to 2 days. When reheating, skip the microwave if you can. A hot skillet with a small splash of water will revive the sauce and keep the shrimp from turning tough. This sweet n sour shrimp recipe is also a great meal prep option since the sauce can be made days in advance and stored separately until you are ready to cook.
