Sweet Sour Shrimp Stir Fry
Dive into the vibrant flavors of this Sweet Sour Shrimp Stir Fry, a quick and delicious weeknight dinner bursting with color and taste! Tender, juicy shrimp are coated in cornstarch for a light crispiness, then stir-fried alongside a medley of crisp red and green bell peppers, sweet pineapple chunks, and julienned carrots. The star of the dish is the homemade sweet-and-sour sauce, made with a perfect balance of soy sauce, rice vinegar, ketchup, honey, and just a hint of garlic and ginger for aromatic depth. Ready in just 30 minutes, this Asian-inspired dish is perfect served over fluffy white or jasmine rice, making it a satisfying, family-friendly meal. Garnished with scallions, it’s a feast for both the eyes and the palate. Perfect for those seeking a tangy, sweet, and savory stir fry recipe!
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Recipe Information
Ingredients
- 1 pound shrimp (large, peeled and deveined)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 medium bell pepper (red), sliced
- 1 medium bell pepper (green), sliced
- 1 medium carrot, julienned
- 1 cup pineapple chunks (canned or fresh)
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons ketchup
- 3 tablespoons honey
- 3 tablespoons water
- 2 scallions, chopped (for garnish)
- 2 cups white or jasmine rice (optional, for serving)
Instructions
In a medium bowl, toss the shrimp with the cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Stir-fry the red and green bell peppers, carrot, and pineapple chunks for 4-5 minutes until the vegetables are crisp-tender.
Add the garlic and ginger to the skillet and stir-fry for another 30 seconds until fragrant.
In a small bowl, prepare the sweet-and-sour sauce by whisking together soy sauce, rice vinegar, ketchup, honey, and water.
Pour the sweet-and-sour sauce into the skillet with the vegetables. Stir well to coat the vegetables. Let the sauce simmer for 1-2 minutes until slightly thickened.
Return the cooked shrimp to the skillet and toss to combine with the sauce and vegetables. Cook for another 1-2 minutes to heat through.
Remove from heat and garnish with chopped scallions. Serve immediately over cooked white or jasmine rice, if desired.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 24.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 667 mg | 14% | |
*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.
