shrimp sweet and sour sauce recipe

Written BySheba G Updated On
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The Best shrimp sweet and sour sauce recipe

I have to say, I’m a big fan of this shrimp sweet and sour sauce recipe. It’s one of those dishes that never fails to impress my family and friends.

The combination of the tangy sweetness from the sauce and the succulent flavor of the shrimp is just perfect. My kids love it, my husband loves it, and I love it too – it’s a win-win for everyone.

This recipe is actually a variation of the traditional Chinese dish, but I’ve adapted it to make it easier to cook at home. The key technique is to cook the shrimp just right, so they’re not overcooked and still retain their moisture.

I like to serve it with a side of steamed vegetables or rice, which helps balance out the flavors. When I’m in a hurry, this dish is always a good option because it’s quick to prepare and cook, yet still tastes amazing.

It’s also a great way to get my family to eat more seafood, which is essential for our health. Overall, this recipe is a staple in our household, and I’m sure it will be in yours too once you try it out.

Shrimp Sweet and Sour Sauce

4.7 from 699 votes

Crispy battered shrimp are tossed in a tangy sweet and sour sauce made with pineapple, bell peppers, and a savory tomato-based glaze. This dish comes together quickly and offers a perfect balance of sweet and tangy flavors.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Shrimp

1 lb large shrimp, peeled and deveined
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg, beaten
1/4 cup water
Vegetable oil for frying

For the Sweet and Sour Sauce

1/2 cup pineapple juice
1/4 cup rice vinegar
1/4 cup ketchup
3 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon water
1/2 cup pineapple chunks
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 cloves garlic, minced
1 teaspoon grated fresh ginger

👨‍🍳Directions

1In a large bowl, combine cornstarch, flour, salt, and black pepper.
2In a separate small bowl, whisk together the beaten egg and water, then pour into the dry ingredients and stir until a smooth batter forms.
3The batter should coat the back of a spoon without being too thick.
4Pat the shrimp dry with paper towels, then add them to the batter and toss gently to coat each piece evenly.
5Heat about 1 inch of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F, or when a drop of batter sizzles immediately upon contact.
6Working in batches to avoid overcrowding, carefully lower the battered shrimp into the hot oil using a slotted spoon.
7Fry for 2 to 3 minutes per side until golden brown and crispy, then transfer to a plate lined with paper towels to drain excess oil.
8In a small bowl, whisk together pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, cornstarch, and water until the cornstarch is fully dissolved.
9Set the sauce mixture aside.
10Pour off all but 1 tablespoon of oil from the skillet and return it to medium heat.
11Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant, then add the diced red and green bell peppers and cook for 2 minutes until they begin to soften.
12Pour the prepared sauce mixture into the skillet with the peppers and bring it to a simmer over medium heat, stirring frequently.
13Cook for 1 to 2 minutes until the sauce thickens and becomes glossy, then add the pineapple chunks and stir to combine.
14Add the fried shrimp to the skillet and toss gently with the sauce and vegetables until all pieces are evenly coated.
15Cook for 1 minute more to heat through, then remove from heat and serve immediately over steamed rice.

🔧Equipment

Large bowl
Whisk
Deep skillet or wok
Slotted spoon
Paper towels
Small bowl
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 14g💛Saturated Fat: 2g❤️Cholesterol: 195mg🧂Sodium: 820mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 18g🥩Protein: 22g

📝Notes

For a lighter version, you can bake the battered shrimp at 425°F on a greased baking sheet for 10 to 12 minutes, flipping halfway through, until golden and crispy. Adjust the sweetness by adding more or less brown sugar to suit your taste.

Watch Video Of How Shrimp Sweet and Sour Sauce Works

This shrimp sweet and sour sauce recipe is always a good idea for any occasion – whether it’s a family gathering or just a quick weeknight dinner. The best part is that it’s incredibly easy to make and requires minimal ingredients.

For storage purposes, I like to keep leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. When reheating, make sure to heat them evenly so that they stay moist and delicious.

❓ Frequently Asked Questions About Shrimp Sweet and Sour Sauce

Q: What type of shrimp should I use for this recipe?

For this recipe, you’ll want to use large or extra-large shrimp that are fresh and have no shells or veins attached. You can also use frozen shrimp if you prefer, but make sure they’re thawed completely before using.

Q: Can I make this recipe without sugar?

No, you cannot omit sugar from this recipe as it’s an essential ingredient that helps balance out the flavors. However, if you’re watching your sugar intake, you can try reducing the amount of sugar used or substituting it with a natural sweetener like honey or maple syrup.

Q: How long does the sauce take to cook?

The sauce typically takes around 10-15 minutes to cook down to the desired consistency. You may need to stir it occasionally to prevent burning.

Q: Can I store the cooked shrimp and sauce in the fridge for later use?

Yes, you can store cooked shrimp and sauce in an airtight container in the fridge for up to 3 days. Just reheat them when you’re ready.

Q: Can I substitute ketchup with tomato sauce?

No, ketchup is an essential ingredient in this recipe as its acidity helps balance out the flavors. You can’t substitute it with tomato sauce as it would alter the flavor profile entirely.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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