Jumbo Shrimp with Sweet and Sour Sauce
Transform your dinner table into a vibrant culinary escape with this irresistible recipe for Jumbo Shrimp with Sweet and Sour Sauce. Tender, juicy jumbo shrimp are cooked to perfection and paired with a medley of colorful bell peppers, sweet pineapple chunks, and a tangy homemade sweet and sour sauce that strikes the perfect balance of flavors. Made with pantry staples like ketchup, soy sauce, and rice vinegar, this quick 30-minute dish comes together beautifully in one pan, making it ideal for busy weeknights or an impressive meal for guests. Serve it over steamed rice or noodles and finish it off with a sprinkle of fresh scallions for a restaurant-quality dish right in your kitchen. Whether you’re craving something sweet, savory, or slightly tangy, this easy shrimp recipe checks all the boxes while delivering vibrant, crowd-pleasing flavors!
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Recipe Information
Ingredients
- 1 lb jumbo shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple chunks (fresh or canned)
- 2 cloves garlic, minced
- 0.33 cup ketchup
- 0.33 cup rice vinegar
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tsp cornstarch
- 2 tbsp water
- 0.5 tsp salt
- 2 scallions, thinly sliced (for garnish)
Instructions
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, and cornstarch mixed with water. Set the sweet and sour sauce aside.
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the jumbo shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
Add the remaining 1 tablespoon of vegetable oil to the pan. Sauté the minced garlic for 30 seconds until fragrant.
Add the diced red and green bell peppers to the pan and cook for 3-4 minutes, stirring occasionally until slightly softened.
Stir in the pineapple chunks and cook for another 2 minutes until heated through.
Pour the prepared sweet and sour sauce into the pan and stir well to coat the vegetables and pineapple. Let the sauce simmer for 2-3 minutes until slightly thickened.
Return the cooked shrimp to the pan and toss gently to coat them in the sauce. Cook for an additional 1-2 minutes to ensure everything is warm and evenly coated.
Season with salt to taste and remove the pan from heat.
Garnish with thinly sliced scallions and serve immediately over steamed rice or noodles.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 745 mg | 32% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 21.1 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
