Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp is made with golden-crispy shrimp, crisp veggies, and juicy pineapple coated in a sticky and delicious sweet and sour sauce. It is the perfect quick and easy Chinese meal, ready in about 30 minutes and made in one pan!

Chinese dishes are some of my most favorite ones, and this homemade sweet and sour shrimp recipe is definitely on top of my list. I have made it numerous times and adjusted the flavors to make it better than takeout. Trust me, this is one of the easiest (and tastiest) weeknights dinners you can make.

This one is easy because it is just like my sweet and sour pork recipe, only made with shrimp. The ingredients are identical except for the shrimp. The most challenging thing about this recipe is the shrimp. If you buy them with the shells on, you must remove them. However, you can buy them already shelled if you want to.

One thing about using shrimp is that it absorbs the flavors, so you can taste everything in it, and this sauce is so good, that you want it to shine! I like to serve mine on a bed of rice, like butter rice made with a whole stick of butter or my sweet, milky coconut rice. 

Why you will love this recipe

• It is super easy: In just a few steps and under 30 minutes, you can have this delicious dish on the table.
• So flavorful: In every bite, you get various flavors, such as garlic, sweet orange, pineapples, and soy sauce.
• Extra veggies: This is a great way to get the kids to eat some extra veggies. The sweet and sour sauce makes the bell peppers taste outstanding.
• Easy cleanup: Because you make this in just two pans, you don’t have much cleanup afterward.

What you’ll need to make sweet and sour shrimp

Special items:

• Medium saucepan – To make the sauce.
• Frying pan – To cook the shrimp and veggies. 
• Several bowls – For mixing and dipping.
• Whisk – Use a silicone whisk to keep from damaging your pans.

Stir fry ingredients:

• Shrimp—I buy organic farm-raised shrimp with the peels on so I can use the shells to make stock. The shells have a lot of flavor, and they are not difficult to remove.
• Eggs – Large eggs, beaten, for dipping the shrimp.
• Pineapple chunks—You can use canned or fresh pineapple chunks. Do not use frozen ones, as they will add too much extra water to your dish.
• Bell peppers—I prefer using both red and green bell peppers chopped into one-inch pieces. This adds to the color and flavor.
• Onion – A yellow onion is what I use, chopped into one-inch pieces.
• Garlic – It is best to use minced fresh garlic cloves for the best flavor without any bitterness.
• Flour – I recommend all-purpose flour, but any flour will do.
• Cornstarch – Adds a silky touch and a bit of sweetness to your breading.
• Salt – Sea salt is perfect for this dish because it comes from dehydrated ocean water.
• Black pepper – To give your shrimp the freshest peppery taste, grind your pepper. 
• Canola oil – Use whatever kind of oil you use to cook with.

Sweet and sour sauce ingredients:

• Pineapple juice – Get pineapple chunks canned in juice so you can use the juice from the can.
• Orange juice—I like to squeeze my oranges. The taste is still sweet and tangy, and there are no additives.
• Soy sauce – Use low-sodium soy sauce to prevent your shrimp from being too salty.
• Light brown sugar – Adds a lightly rich sweetness deeper than white sugar but not as rich as dark brown sugar.
• White sugar – For the sticky texture and sweet flavor, white granulated sugar is best.
• Apple cider vinegar – This vinegar is made from real apples to get a tangy and sweet flavor.
• Rice vinegar – Also known as rice wine vinegar, you get a lighter tanginess with this one.
• Ketchup – Ketchup is the secret ingredient that nobody expects in Asian dishes. It adds sweetness and color.
• Garlic powder – Your sauce will have just enough garlic taste with powder, but do not use too much, or it can be bitter.
• Cornstarch – For thickening the sauce.
• Water – Water is a way to blend everything without adding other flavors to interfere.

For the garnish:

• Sesame seeds – I use toasted sesame seeds for a crunchier texture with a nutty taste.
• Green onions – Roughly chopped in small pieces.

How to make Sweet and Sour Shrimp?

• Clean the Shrimp and the veggies: Ensure to use deveined and peeled shrimp. If not, clean them and devein at home. Season with salt and pepper and set aside. Also, wash the veggies and cut them into smaller cubbed pieces. 
• Make the sauce: Simply, combine honey, rice vinegar, soy sauce, tomato paste, and pineapple juice. Then, make a cornstarch slurry, and set it aside.
• Cook the ingredients: The shrimp and peppers/veggies cook together in one pan over medium-high heat. I like using sesame oil, as it has a deep and nice flavor. However, if you do not have it on hand, use regular cooking oil. 
• Add the sauce: When the shrimp and veggies are almost cooked, add the sweet and sour sauce. Then, simmer for an additional 2 minutes.
• Stir in the cornstarch slurry: Add the slurry to it, and cook until thickened, for about 30 seconds more.
• Garnish and serve: I love to garnish it with freshly chopped green onions and sesame seeds.

Expert tip

How to find the best shrimp

Nothing is worse than buying a large batch of shrimp for dinner and then finding out it is spoiled when you get it home. Make sure it is as fresh as possible before buying any shrimp. First, look at the color. It should be pink or gray with bright red gills. The shell should be shiny and smooth, and the tail should be firm and curved, not limp. Also, the belly should be full to know that it is healthy.

You should also look out for signs of illness or spoilage. A foul smell like ammonia means the shrimp is spoiled. A slight seafood smell is typical, but it may be bad if it is strong. Another way to tell a bad shrimp is if the shell is shiny and slick. Black spots on the shell or flesh are a sign of spoilage as well. Also, if the flesh is murky or pale, it could be a sign of disease.

If you are buying your shrimp from a seafood market or butcher, ask to feel it. If it is slimy, do not get it. That is a sign of spoilage, too. Also, check the shell. Make sure it sticks to the body and has a nice clear color. When you squeeze it, it should have a firm and bouncy feel. Spoiled shrimp will be soft and mushy.

Recipe variations and add-ins:

• Add soda: Replace half the orange juice with orange soda for a different flavor and texture. The carbonation will make it softer, and the acids help tenderize the meat and add a sweet, citrusy taste.
• Lose the sugar: To lessen some sugar in this recipe, use sugar-free orange and pineapple juices. You can also use a sugar substitute or honey instead of regular sugar.
• Make it spicy: Sometimes, I add some red pepper flakes to the shrimp and sriracha sauce to the sauce for a spicy kick.
• Add more veggies and fruits: You don’t have to stop at peppers, pineapples, and onions. Add whatever you like, such as mandarin oranges, cherries, mangos, broccoli florets, carrots, and celery.
• Other citrus: Instead of orange juice, try this with lemon or lime juice for a different flavor.
• Crunchier: To make this dish even crunchier, add some chopped nuts to the mixture. You can still use the sesame seeds, too.

Serving suggestions:

• This would be perfect on top fluffy instant pot white rice or brown rice, or cauliflower rice.
• Serve it on top of salad or with a salad on the side to make it a lighter meal. It would be delicious with my pear salad.
• Another way to serve this is with pasta instead of rice. You can use soba noodles, chow mein, or lo mein.
• Some good side dishes to keep Asian include dumplings, won-ton strips, egg rolls, or crab Rangoon.
• Serve it with your favorite side dishes, such as some steamed broccoli, roasted asparagus, roasted cauliflower, and green beans.
• For dessert, you could serve something fruity like strawberry chia pudding, pineapple sorbet, or grape salad.

Frequently asked questions

Should I soak my shrimp before cooking?

Most restaurants soak their shrimp in salt, baking soda, and water brine before cooking. The salt keeps the shrimp moist and plump, while the baking soda raises the shrimp’s pH. The higher pH keeps the muscle fibers apart to help the shrimp retain moisture. Some say it makes it more resistant to overcooking. Some Chinese restaurants use the velveting technique, marinating the shrimp in olive oil, egg whites, and cornstarch. Soak for about 30 minutes in the fridge.

How do you make shrimp easier to peel?

Another reason to soak your shrimp is to make it easier to peel. If you buy your shrimp with the shells on, you can soak them in a vinegar solution for 30 minutes to loosen up the shells. Then, you can either use kitchen shears or your hands to cut through the top and pull it apart. This is especially important if you are making a dish like this where you want to start with raw, peeled shrimp. Of course, you could buy them shelled and deveined to make it easier on yourself.

Should I buy shrimp with the shell on or off?

As stated above, buying your shrimp shelled and deveined will make it easier to prepare. However, when you get it this way, you pay extra for that convenience. Also, you know the shrimp is handled more if the shell is removed. They are not that difficult to remove anyway, so do it yourself. You can use the shells to make stock. Start at the legs and work around, digging under the shell to release it. Run a knife along the back and rinse off the black vein to devein.

Wild or farmed shrimp?

Farm-raised shrimp come from South America or Asia and although they are more inexpensive, many people use wild-caught shrimp because they are fresher and taste better. The southern coastline of the United States has tons of wild shrimp that are plump and full of succulent flavor. If you are going by the names of what kind of shrimp they are, brown and rock shrimp are wild-caught in the US, while tiger, pink, and white shrimp are found all over the world, farmed and wild-caught.

How to store:

• Refrigerate: After it cools, pack leftovers into a sealed container. They will stay fresh for three days in the refrigerator. 
• Freezing: To freeze, put it in a freezer bag and then in a freezer-safe container. It will stay fresh for several months.   
• Defrost: Thaw it overnight in your refrigerator for the best results.
• Reheating: You can reheat it in the oven for 10 minutes at 350 degrees F or in the microwave for one minute.   

Asian recipes to try:

More easy Shrimp recipes:

• Deviled Eggs with Old Bay Shrimp
• Instant Pot Shrimp Boil
• Lemon Pepper Shrimp
• Shrimp Cobb Salad
• Grilled Shrimp Skewers 

Recipe tips:

• Be sure to pat your shrimp dry after cleaning to remove any excess moisture.
• Soaking your shrimp before cooking can help in several ways. Salt and baking soda keep your shrimp moist and plump, while vinegar makes peeling easier. Also, milk will remove any unwanted odors.
• However, remember that your shrimp may be spoiled if it smells too fishy or odorous. I would not use any shrimp with a strong fishy odor.
• I use two different kinds of vinegar in this recipe for extra flavor and tenderizing. If you only want to use one, go with the apple cider vinegar because it has a tangier and sweeter taste.
• Your shrimp should be opaque when fully cooked. But don’t overcook them, or they will be rubbery.