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Sweet and Sour Shrimp
4.6 from 58 votes

Sweet and Sour Shrimp

Sweet and Sour Shrimp features peeled shrimp stir-fried and tossed in a vibrant sauce blending honey, rice vinegar, soy sauce, tomato paste, and pineapple juice. The dish incorporates red bell pepper, zucchini, pineapple chunks, and aromatic garlic and ginger, creating a balance of sweet, tangy, and savory flavors with varied textures from tender shrimp and crisp vegetables.

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 4
Calories: 359 kcal
Course: Main Course
Cuisine: Chinese

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
    Cup of Yum
  1. 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Pour the sweet and sour sauce over the vegetables and pineapple, stir, and cook until simmering, 2 minutes.
  7. Gradually whisk the cornstarch mixture into the sauce and stir constantly until the sauce is thickened, 30 seconds.
  8. Add the cooked shrimp back to the pan, stir to combine, and cook until shrimp are warmed through, 2 minutes.
  9. Serve sweet and sour shrimp garnished with 1 tablespoon sliced green onion and ¼ teaspoon sesame seeds.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 359

% 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.