Sweet and Sour Shrimp
This Sweet and Sour Shrimp is a quick, restaurant-quality stir-fry loaded with juicy shrimp, colorful bell peppers, and a glossy homemade sweet and sour sauce that beats takeout every time.
The Sweet and Sour Shrimp That Beats Takeout Every Single Time
There is something about that glossy, tangy, perfectly balanced sauce clinging to plump, juicy shrimp that is just impossible to resist. This Sweet and Sour Shrimp recipe delivers all the bold flavors you love from your favorite Chinese-American restaurant, but it comes together in your kitchen in under 30 minutes flat. It is bright, saucy, and packed with colorful vegetables and tender pineapple that make every bite feel like a little celebration.
Whether you call it sweet sour shrimp, sweet n sour shrimp, or just "that amazing shrimp dish," this is the kind of weeknight dinner that gets requested again and again.
Why You Will Love This Recipe
Beyond the obvious fact that it tastes incredible, this sweet and sour shrimp ticks every weeknight dinner box:
- Ready in under 30 minutes from start to finish
- One-pan (or wok) cleanup
- Customizable with any vegetables you have on hand
- No deep frying required the shrimp get a light cornstarch coating and a quick sear that gives them gorgeous texture
- The homemade sweet and sour sauce is miles better than anything from a bottle
This is not just sweet and sour seafood for seafood lovers either. The sauce is so good that converts are made at the dinner table every single time.
The Secret Is in the Sauce
The heart of any great sweet and sour shrimp recipe is, of course, the sweet and sour sauce for shrimp. Many versions rely on bottled sauce or a packet mix, but making it from scratch takes about two minutes and the difference is remarkable. The combination of ketchup, rice vinegar, a touch of soy sauce, pineapple juice, and sugar creates a sauce that is tangy, sweet, savory, and deeply satisfying without being cloying or artificial tasting.
Cornstarch is whisked directly into the sauce, so when it hits the hot pan it thickens almost instantly into that gorgeous, glossy coating that clings to every shrimp and piece of pepper.
Chef's Tip: Use rice vinegar rather than white vinegar for a cleaner, more rounded tartness. It makes a noticeable difference in the final flavor of your sweet and sour sauce.
The Right Tools Make the Difference
For a stir-fry like this, your pan matters more than almost anything else. A well-seasoned carbon steel wok or a high-quality 12-inch stainless steel skillet can get ripping hot and give your shrimp that beautiful golden sear rather than a soggy steam. Using the best pans for shrimp stir-fry is one of the easiest upgrades you can make to your cooking.
Tips for Perfect Sweet and Sour Fried Shrimp
A few simple techniques separate a good sweet and sour shrimp from a truly great one:
Dry your shrimp thoroughly. Moisture is the enemy of a good sear. Pat them with paper towels until they are as dry as possible before tossing with cornstarch.
Use high heat. This is a stir-fry and it needs a hot pan. Do not be shy. A screaming hot wok or skillet is what gives the vegetables that slightly charred, wok-hei edge.
Cook the shrimp separately first. Adding the shrimp back at the end after the sauce is ready means they never overcook. Overcooked shrimp are rubbery, and nobody wants that.
Do not crowd the pan. If your shrimp are layered on top of each other, they will steam rather than sear. Cook in batches if needed.
Chef's Tip: Pull the shrimp off the heat the moment they curl into a "C" shape and turn pink. An "O" shape means overcooked. That little visual cue is a game changer.
What to Serve with Sweet and Sour Shrimp
Steamed jasmine rice is the classic pairing and for good reason. It soaks up every drop of that incredible sauce. Fried rice is an equally delicious option if you have leftover rice in the fridge. For something lighter, serve over cauliflower rice or alongside simple stir-fried bok choy.
Ready to dive in? Here is everything you need to make this incredible dish at home:
Sweet and Sour Shrimp
This Sweet and Sour Shrimp is a quick, restaurant-quality stir-fry loaded with juicy shrimp, colorful bell peppers, and a glossy homemade sweet and sour sauce that beats takeout every time.
Ingredients
- 1 1/2 lb large shrimp, peeled and deveined, tails on or off
- 3 tbsp cornstarch, divided
- 1/2 tsp salt
- 1/4 tsp black pepper, freshly ground
- 3 tbsp vegetable oil, divided
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 yellow onion, cut into 1-inch chunks
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 cup pineapple chunks, fresh or canned and drained
- 3/8 cup ketchup
- 3 tbsp rice vinegar
- 2 tbsp soy sauce, low sodium preferred
- 3 tbsp granulated sugar
- 1/4 cup pineapple juice, from the can or fresh
- 1 tsp sesame oil, toasted, for finishing
- 3 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, for garnish, optional
Instruction
Pat the shrimp completely dry with paper towels. In a bowl, toss the shrimp with 2 tablespoons of cornstarch, salt, and black pepper until evenly coated. Set aside.
Make the sweet and sour sauce: In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, sugar, pineapple juice, and remaining 1 tablespoon of cornstarch until smooth. Set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until shimmering. Add the shrimp in a single layer and cook for 1 to 2 minutes per side until pink and just cooked through. Transfer to a clean plate and set aside.
Add the remaining 1 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 slightly tender but still crisp.
Add the garlic and ginger and stir-fry for 30 seconds until fragrant.
Pour in the sweet and sour sauce and stir to combine. Let it cook and bubble for 1 minute until it thickens and becomes glossy.
Add the pineapple chunks and the cooked shrimp back to the pan. Toss everything together and cook for 1 minute until the shrimp is heated through and fully coated in the sauce.
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 skillet
- Small mixing bowl
- Whisk
- Paper towels
- Tongs or wooden spatula
- Cutting board and chef's knife
Notes
Storing and Reheating
Leftover sweet n sour shrimp stores well in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium-low heat with a tiny splash of water to loosen the sauce back up. The microwave works in a pinch, but use short intervals to keep the shrimp from turning rubbery.
The sauce itself can be made up to 3 days ahead and refrigerated separately, making this an easy meal prep option for busy weeks.
