Craving something tangy, sweet, and a little zesty? Sweet and Sour Shrimp is the ultimate dish to satisfy those taste buds!
This vibrant recipe combines succulent shrimp with a flavorful sauce that’s the perfect balance of sweetness and tanginess.
This easy recipe is a quick meal that feels like a takeout favorite but is made right in the comfort of your own home.
Whether you’re planning a weeknight dinner or impressing guests, this recipe delivers big on flavor with minimal effort.
Love seafood? Be sure to check out our collection of seafood recipes for even more delicious ideas to try!
What are sweet and sour shrimp made of?
Tender shrimp are stir-fried with a mix of colorful vegetables like bell peppers, onions, carrots, and pineapple chunks. The dish is coated in a tangy and slightly sweet sauce typically made from honey, rice vinegar and soy sauce.
A cornstarch slurry thickens the sauce, giving it that glossy finish that clings beautifully to the shrimp and veggies. It’s a perfect balance of flavors and textures, often served over rice!
Learn How to Make Sweet and Sour Shrimp
Thaw frozen shrimp in cold water before cooking.
Start by preparing white rice and chopping your vegetables.
Whisk together a tangy sauce using honey, rice vinegar, soy sauce, tomato paste, citrus juices, and a cornstarch slurry for thickening.
Shrimp cooks quickly, usually in 2-3 minutes per side. Overcooking will make them rubbery, so watch closely.
Sauté shrimp until golden, then stir fry vegetables like carrots, bell peppers, onions, and garlic until slightly tender to maintain their vibrant color and slight crunch.
Add the sauce, simmer until thickened, and toss everything together.
Serve warm over rice, garnished with green onions or cilantro for a fresh finish.
Pour your sweet and sour sauce into the skillet, stir and cook on low heat until your sauce is simmering.
Add your cornstarch slurry to the pan and stir well, allowing the sauce to thicken and coat the shrimp and vegetables evenly.
Before serving, sprinkle some chopped green onions or cilantro on top for freshness and color.
Serve your sweet and sour shrimp stir-fry warm with rice.
Yes, but reduce the cooking time to avoid overcooking. Add them when combining with the sauce and vegetables.
Absolutely! Feel free to use broccoli, snap peas, zucchini, or any of your favorite stir-fry veggies.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to avoid overcooking the shrimp.
Fire up the grill for Pineapple Shrimp Skewers! A tropical twist that’s perfect for your next barbecue or quick dinner.
Got leftovers? Don’t let them go to waste — try these easy and creative leftover shrimp recipes for a delicious next-day meal!
Craving bold flavors? Whip up this Sweet and Sour Chicken recipe — it’s a tangy, sweet, and savory classic your family will love!
Dive into the flavors of summer with these refreshing shrimp recipes — light, zesty, and perfect for sunny days!
Easy Sweet and Sour Shrimp Recipe
Craving something sweet and savory? This Sweet and Sour Shrimp recipe is the perfect balance of flavors with tender shrimp and colorful veggies—served over rice for a complete meal!
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup carrot, sliced
- 1 cup green bell pepper, diced
- 1 cup red bell pepper, diced
- 1/2 cup pineapple, sliced
- 1/4 cup onion, chopped
- 1 clove garlic, chopped
- 2 tablespoon vegetable oil, olive oil or cooking oil
Sour Sauce Ingredients
- 1/2 cup honey
- 1/3 cup rice vinegar
- 1/2 tablespoon soy sauce or coconut aminos
- 2 tablespoons tomato paste
- 3 tablespoons lemon juice
- 3 tablespoons orange juice
- 1 tablespoon cornstarch
- 2 tablespoons warm water or pineapple juice
Instructions
- Get your pot of rice started. Dice your vegetables and add to a seperate bowl,
- Whisk together the honey, vinegar, soy sauce, tomato paste, lemon juice and orange juice in a medium bowl.
- In a small bowl, make a cornstarch slurry by whisking together a tablespoon of cornstarch and warm water.
- Pat the shrimp with paper towels.
- Heat oil in a wok or a large skillet and add the juicy shrimp.
- Stir fry the shrimp until they are lightly golden brown on medium heat.
- Add in the carrots, onion and garlic in with the cooked shrimp and cook for another minute before adding the bell peppers and red pepper.
- Cook for another minute on medium-high heat.
- Pour your sweet and sour sauce into the skillet, stir and cook on low heat until your sauce is simmering.
- Then add in the cornstarch mixture. You will want to keep a close eye to ensure it does not burn or stick, so stir constantly until thickened.
- Serve your sweet and sour shrimp stir-fry warm with rice.
Debbie
Sunday 4th of February 2024
I made this recipe tonight. It was delicious! I was looking for a recipe to use some leftover shrimp from a boil. I just added the shrimp at the end before the cornstarch. I also added peanuts. It was a big hit at my house. Thanks for the recipe!
momma lew
Monday 5th of February 2024
Thanks for sharing! So glad you enjoyed it!
Poolie
Monday 28th of February 2022
Looks delicious and I may try it although I generally skip over recipes with no nutritional listing. As a diabetic I depend on knowing the calorie, carbs and fibre content.
momma lew
Tuesday 1st of March 2022
I don't like to add those items since I am not a nutritionist or dietician. I am sure there are websites out there that can help you find that info though!
Albeeta
Friday 21st of January 2022
Very good