Quick and Easy Sweet and Sour Shrimp
Get dinner on the table in just 25 minutes with this irresistible Quick and Easy Sweet and Sour Shrimp recipe! Packed with the bold flavors of a tangy-sweet homemade sauce made from ketchup, rice vinegar, soy sauce, and brown sugar, this dish combines juicy shrimp with tender bell peppers and sweet pineapple chunks for a balance of savory and refreshing notes. Coated in cornstarch for a light crisp, the shrimp cook up beautifully in a hot skillet, while the vibrant vegetables and sauce come together in minutes. Perfect for busy weeknights, this simple stir-fry is best served over steamed rice or noodles and finished with a garnish of green onions and sesame seeds for a touch of elegance. Bring restaurant-quality flavor to your table with this quick, colorful, and family-friendly delight!
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 medium bell peppers (red, yellow, or green), diced
- 1 cup pineapple chunks (fresh or canned, drained)
- 0.33 cup ketchup
- 0.25 cup rice vinegar (or white vinegar)
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 0.25 cup water
- 1 teaspoon cornstarch (for sauce)
- 2 stalks green onions, sliced (garnish)
- 1 teaspoon white sesame seeds (garnish, optional)
Instructions
Pat the shrimp dry with paper towels. Toss them in a bowl with 2 tablespoons of cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2–3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of vegetable oil. Add the minced garlic and diced bell peppers. Sauté for 3–4 minutes until the peppers are slightly tender.
Add the pineapple chunks to the skillet and stir for another 1–2 minutes.
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, water, and 1 teaspoon of cornstarch to make the sweet and sour sauce.
Pour the sauce into the skillet with the vegetables and pineapple. Stir and cook for 2–3 minutes, allowing the sauce to thicken.
Return the cooked shrimp to the skillet and toss everything together until the shrimp is coated evenly with the sauce. Cook for an additional 1–2 minutes until heated through.
Transfer the shrimp and vegetables to a serving platter. Garnish with sliced green onions and sesame seeds if desired.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1168 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.6 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2007 mg | 87% | |
| Total Carbohydrate | 115.2 g | 42% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 74.9 g | ||
| Protein | 116.8 g | 234% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2207 mg | 47% | |
*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.
