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Sweet and Sour Shrimp (糖醋虾)

Sweet and sour shrimp is a colorful and satisfying main dish that your whole family will love! The crispy shrimp and crunchy peppers are brought together with a fragrant sweet and sour sauce. It’s easy to put together and tastes perfect over steamed rice for dinner. {Gluten-Free Adaptable}To make the dish gluten free, use dry sherry instead of Shaoxing wine, and use tamari to replace the light soy sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 222 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Marinating
  • 1 lb (450 g) Shrimp , peeled and deveined
  • 1/4 teaspoon salt
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1 teaspoon ginger , grated
  • 1/4 cup cornstarch
Sauce
  • 2 tablespoons ketchup
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 3 tablespoons rice vinegar
  • 1 tablespoon light soy sauce
  • 3 tablespoons white sugar
  • 1/4 teaspoon salt
  • 1 teaspoon cornstarch
Stir Fry
  • 2 tablespoons peanut oil (*Footnote 1)
  • 1 small thumb ginger , julienned
  • 1/2 white onion , diced
  • 1 bell pepper , diced (or red pepper) (I used a mix of both)

Instructions

    Cup of Yum
  1. Add the shrimp, salt, and Shaoxing wine into a medium-sized bowl, mix well. Let marinate while preparing other ingredients.
  2. Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved and set aside.
  3. When you’re ready to cook, add the cornstarch to the marinated shrimp, and toss it to coat it completely.
  4. Heat the oil over medium-high heat in a large skillet until hot. Shake the excess cornstarch off the shrimp and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned. Transfer to a big plate to let it cool.
  5. If your pan doesn’t have enough oil, add 1 tablespoon of oil. If you used more oil to fry the shrimp, remove the excess oil using paper towels. Heat the skillet over medium-high heat and add the ginger. Stir a few times to release the fragrance.
  6. Add the onion. Cook and stir until the onion just starts to soften, 2 minutes or so.
  7. Add the pepper. Stir and cook for 1 minute.
  8. Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
  9. Add back the shrimp and turn off the heat. Toss to coat the shrimp with sauce. Then transfer to a serving plate. Serve hot as a main or with steamed rice.

Notes

  • For a crispier result, use a bit more oil, just enough to cover the bottom of the pan. Pan fry the shrimp until golden and they will become quite crispy.

Nutrition Information

Serving 1serving Calories 222kcal (11%) Carbohydrates 21.5g (7%) Protein 5.4g (11%) Fat 7.2g (11%) Saturated Fat 1.3g (7%) Cholesterol 42mg (14%) Sodium 572mg (24%) Potassium 152mg (4%) Fiber 0.9g (4%) Sugar 10.3g (21%) Calcium 26mg (3%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 222

% Daily Value*

Serving 1serving
Calories 222kcal 11%
Carbohydrates 21.5g 7%
Protein 5.4g 11%
Fat 7.2g 11%
Saturated Fat 1.3g 7%
Cholesterol 42mg 14%
Sodium 572mg 24%
Potassium 152mg 3%
Fiber 0.9g 4%
Sugar 10.3g 21%
Calcium 26mg 3%

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