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Sweet and Sour Shrimp
5 from 9 votes

Sweet and Sour Shrimp

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.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 720 kcal
Course: Main Course
Cuisine: Asian, Chinese

Ingredients

  • 2 pounds Shrimp peeled and deveined
  • 1 cup cornstarch
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper ground
  • 2 egg beaten
  • canola oil for frying
  • 1 cup pineapple chunks
  • 1 red bell pepper cut into 1-inch chunks
  • 1 green bell pepper cut into 1-inch chunks
  • 1 yellow onion cut into 1-inch chunks
  • 3 cloves garlic minced
Sweet and Sour Sauce:
  • 2/3 cup pineapple juice
  • 1/4 cup orange juice
  • 2 tablespoons soy sauce
  • 1/4 cup light brown sugar packed
  • 1/4 cup white sugar
  • 1/4 cup rice vinegar
  • 1/4 cup apple cider vinegar
  • 1/3 cup ketchup
  • 1/4 teaspoon garlic powder
  • 1/4 cup cornstarch
  • 1/4 cup water
  • GARNISH:
Green onions
  • sesame seeds

Instructions

Sweet and Sour Sauce:
    Cup of Yum
  1. Add all the ingredients to a medium saucepan and whisk to combine until the cornstarch is dissolved.
  2. Place it on the stove over medium heat. Stir or whisk well until it comes to a light boil.
  3. Stir constantly until the sauce thickens. Taste and adjust for sugar and tanginess.
  4. Once the sauce is thick enough to coat the back of a spoon, please remove it from the heat and set it aside.
Shrimp:
  1. Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
  2. Add beaten eggs to another bowl.
  3. Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
  4. Dip the shrimp into the beaten eggs.
  5. Add the shrimp to the cornstarch mixture and toss until well-coated. Work in batches.
  6. Cook it in batches in the hot oil until golden and crispy.
  7. Remove to a plate and set aside.
Combine:
  1. Once done cooking the shrimp, discard all the oil, leaving only two tablespoons in the pan.
  2. Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, and cook for 2-3 minutes until tender.
  3. Add the sauce to the pan and stir until all the veggies are well coated.
  4. Add the shrimp and stir again to coat the sauce well.
  5. Stir and cook until the sauce has thickened more and is simmering lightly.
  6. Serve over rice, garnished with sesame seeds and chopped green onions.

Nutrition Information

Calories 720kcal (36%) Carbohydrates 109g (36%) Protein 53g (106%) Fat 6g (9%) Saturated Fat 1g (5%) Cholesterol 653mg (218%) Sodium 2784mg (116%) Potassium 736mg (16%) Fiber 4g (16%) Sugar 59g (118%) Vitamin A 1365IU (27%) Vitamin C 99mg (110%) Calcium 393mg (39%) Iron 7mg (39%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 720

% Daily Value*

Calories 720kcal 36%
Carbohydrates 109g 36%
Protein 53g 106%
Fat 6g 9%
Saturated Fat 1g 5%
Cholesterol 653mg 218%
Sodium 2784mg 116%
Potassium 736mg 16%
Fiber 4g 16%
Sugar 59g 118%
Vitamin A 1365IU 27%
Vitamin C 99mg 110%
Calcium 393mg 39%
Iron 7mg 39%

* Percent Daily Values are based on a 2,000 calorie diet.