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A bowl of white rice topped with shrimp stir-fried with green and red bell peppers and onions, garnished with sliced scallions—one of the perfect dinner ideas for summer nights, served with metal chopsticks resting on the bowl.

Easy Sweet and Sour Shrimp Recipe

This easy Sweet and Sour Shrimp Recipe combines juicy shrimp, colorful vegetables, pineapple, and a homemade sweet and sour sauce for a quick dinner that's ready in about 30 minutes. It's a better-than-takeout meal that's perfect for busy weeknights.

Course Dinner
Cuisine Asian
Keyword Sweet and Sour Shrimp Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Author momma lew

Ingredients

  • 1 pound shrimp peeled and deveined
  • 1 cup carrot sliced
  • 1 cup green bell pepper diced
  • 1 cup red bell pepper diced
  • ½ cup pineapple sliced
  • ¼ cup onion chopped
  • 1 clove garlic chopped
  • 2 tablespoon vegetable oil olive oil or cooking oil

Sour Sauce Ingredients

  • ½ cup honey
  • ⅓ cup rice vinegar
  • ½ 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

  1. Get your pot of rice started. Dice your vegetables and add to a seperate bowl,
  2. Whisk together the honey, vinegar, soy sauce, tomato paste, lemon juice and orange juice in a medium bowl.
  3. In a small bowl, make a cornstarch slurry by whisking together a tablespoon of cornstarch and warm water.
  4. Pat the shrimp with paper towels.
  5. Heat oil in a wok or a large skillet and add the juicy shrimp.
  6. Stir fry the shrimp until they are lightly golden brown on medium heat.
  7. 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.
  8. Cook for another minute on medium-high heat.
  9. Pour your sweet and sour sauce into the skillet, stir and cook on low heat until your sauce is simmering.
  10. 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.
  11. Serve your sweet and sour shrimp stir-fry warm with rice.

Recipe Notes

Store leftovers in an airtight container for up to 3 days.

Reheat gently in a skillet over medium-low heat or microwave in short intervals until warmed through. The sauce may thicken after refrigeration, so stir in a splash of water if needed.