Sweet and Sour Shrimp
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
359 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Shrimp
Description
This recipe starts by preparing a sweet and sour sauce mixing honey, rice vinegar, soy sauce, tomato paste, and pineapple juice, thickened with cornstarch slurry. Shrimp seasoned with salt and pepper are stir-fried quickly in a combination of vegetable and sesame oils until pink and opaque. Cooking shrimp first prevents overcooking during sauce and vegetable preparation.
The vegetables—red bell pepper and zucchini—are briefly cooked to retain some crunch before adding aromatic garlic and ginger. Pineapple chunks add sweetness and texture, complementing the tangy sauce. The cooked shrimp are returned to the pan with the sauce to combine flavors thoroughly and achieve a glossy coating. Garnishes include sliced green onion and sesame seeds for mild pungency and nuttiness.
Sweet and Sour Shrimp works well served over rice or noodles to absorb the flavorful sauce. The preparation method ensures a balance of tender seafood with crisp, fresh vegetables and a lively sauce that melds sweet, tart, and savory notes effectively.
Ingredients
Sweet and Sour Sauce
- ½ cup honey
- ⅓ cup rice vinegar
- 1 tablespoon soy sauce
- 3 tablespoons tomato paste
- 3 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Shrimp Stir-Fry
- 1 pound Shrimp peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil divided
- ½ teaspoon sesame oil
- 1 cup red bell pepper ¾-inch pieces, diced
- 1 cup zucchini ¼-inch slices, sliced
- 2 teaspoons garlic minced
- 1 teaspoon ginger minced
- 1 cup pineapple chunks
- 1 tablespoon green onion sliced
- ¼ teaspoon sesame seeds
Instructions
Sweet and Sour Sauce
- Whisk together ½ cup honey, ⅓ cup rice vinegar, 1 tablespoon soy sauce, 3 tablespoons tomato paste, and 3 tablespoons pineapple juice in a medium bowl. Whisk together 1 tablespoon cornstarch and 2 tablespoons water in a separate small bowl.
Shrimp Stir-Fry
- Dry the 1 pound peeled and deveined shrimp with paper towels. Combine shrimp with ½ teaspoon kosher salt and ¼ teaspoon black pepper in a medium bowl.
- Heat a wok or large saute pan over medium-high heat. Add HALF of the 2 tablespoons vegetable oil, and the ½ teaspoon sesame oil.
- Once the oil is hot, add the shrimp in a single layer and do not move for 1 minute. Stir and cook for another 30 seconds until the shrimp is opaque and pink. Transfer the cooked shrimp to a clean plate.
- Add the remaining vegetable oil to the pan and heat. Once the oil is hot, add the 1 cup diced red bell pepper, and 1 cup sliced zucchini,. Cook for 2 minutes, stirring frequently.
- Add in the 2 teaspoons minced garlic and 1 teaspoon minced ginger, stir-fry for 30 seconds. Add in the 1 cup pineapple chunks and stir-fry for another 30 seconds.
- Pour the sweet and sour sauce over the vegetables and pineapple, stir, and cook until simmering, 2 minutes.
- Gradually whisk the cornstarch mixture into the sauce and stir constantly until the sauce is thickened, 30 seconds.
- Add the cooked shrimp back to the pan, stir to combine, and cook until shrimp are warmed through, 2 minutes.
- Serve sweet and sour shrimp garnished with 1 tablespoon sliced green onion and ¼ teaspoon sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 55g | 18% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 143mg | 48% |
| Sodium | 1287mg | 54% |
| Potassium | 542mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 1661IU | 33% |
| Vitamin C | 64mg | 71% |
| Calcium | 95mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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