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This sweet and sour shrimp recipe delivers glossy, vibrant sauce over plump, juicy shrimp in under 30 minutes. It’s a weeknight warrior that feels like a treat, with a beautifully balanced sweet and sour shrimp sauce you’ll want to scoop up every last bit of.

Why You’ll Love This Sweet and Sour Shrimp

20-minute wonder: From fridge to table in under half an hour.
Perfectly balanced sauce: A complex, multi-layered flavor that’s bright and tangy.
Incredibly versatile: Serve over rice, with noodles, or in lettuce cups.
Perfect texture: Lightly seared shrimp stay tender and juicy inside.

Ingredients & Tools

450 g large raw shrimp, peeled and deveined
2 tbsp cornstarch
1/2 tsp each salt and black pepper
2 tbsp vegetable oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 red bell pepper, chopped into 1-inch pieces
1 green bell pepper, chopped into 1-inch pieces
1 small white onion, chopped into 1-inch pieces
150 g fresh pineapple chunks
120 ml pineapple juice
60 ml rice vinegar
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
2 spring onions, sliced (for garnish)
1 tsp toasted sesame seeds (for garnish)

Tools: A large wok or non-stick skillet, a medium mixing bowl, a small whisk or fork.

Notes: Don’t skip the fresh ginger and garlic—they form the aromatic base. Using fresh pineapple chunks instead of canned gives bursts of bright, fresh sweetness.

Nutrition (per serving)

Calories:	320 kcal
Protein:	25 g
Fat:	8 g
Carbs:	38 g
Fiber:	3 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes

Before You Start: Tips & Ingredient Notes

Pat your shrimp completely dry. This is the single most important step for getting a good sear instead of steaming them. Any extra moisture will prevent that lovely, light crust from forming.
Have your sauce ingredients measured and ready. Once you start cooking, things move quickly. Having your pineapple juice, vinegar, and soy sauce lined up means you can build the sauce without scrambling.
Don’t overcrowd the pan. If your skillet isn’t large enough, cook the shrimp in two batches. Crowding will cause the shrimp to steam and release liquid, making it impossible to sear them properly.
Taste your pineapple. If your fresh pineapple is super sweet, you might want to reduce the brown sugar by a tablespoon. If it’s a bit tart, stick with the full amount. This little taste test ensures perfect balance.

How to Make Sweet and Sour Shrimp

Step 1: Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is non-negotiable for a good texture. In a medium bowl, toss the dry shrimp with the 2 tablespoons of cornstarch, salt, and pepper until they are evenly and lightly coated. This coating will help them sear and will also help thicken the sauce later on.

Step 2: Heat the vegetable oil in your wok or large skillet over medium-high heat until it shimmers. You’ll know it’s ready when a single piece of garlic sizzles immediately upon contact. Carefully add the shrimp in a single layer, making sure not to crowd them. Let them cook undisturbed for about 60-90 seconds until the bottoms turn pink and develop a golden crust.

Step 3: Flip the shrimp and cook for another 60 seconds on the other side. They should be just opaque and curled, but not cooked all the way through, as they’ll finish in the sauce. Using a slotted spoon, transfer the shrimp to a clean plate. Don’t wipe the pan—those browned bits are flavor gold!

Step 4: In the same pan, add the garlic and ginger. They’ll sizzle fragrantly—cook for just 30 seconds until aromatic, being careful not to let them burn. Then, add the chopped bell peppers and onion. Stir-fry for 2-3 minutes until they just begin to soften but still have a pleasant crunch. You want vibrant, crisp-tender veggies.

Step 5: Now, for the sauce. Pour in the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar. Give it a good stir with your whisk or fork, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a lively simmer—you’ll see bubbles forming all over the surface.

Step 6: Add the fresh pineapple chunks to the simmering sauce and let them warm through for about a minute. Then, give your cornstarch-water slurry a quick re-stir (it settles fast!) and drizzle it into the center of the pan while stirring constantly. Almost instantly, you’ll see the sauce transform from thin and watery to glossy and thick.

Step 7: Return the partially cooked shrimp and any accumulated juices back to the pan. Gently toss everything together to coat the shrimp and vegetables in that gorgeous, glistening sauce. Let it all heat through for one final minute—just until the shrimp are fully cooked and piping hot.

Step 8: Take the pan off the heat immediately. Stir in most of your sliced spring onions, saving a few for a fresh garnish on top. Give it one final toss and then transfer to a serving dish. Sprinkle with the reserved spring onions and the toasted sesame seeds for a pop of color and a nutty finish.

Storage & Freshness Guide

Fridge: Store in an airtight container for up to 2 days.
Freezer: Freezing not recommended; shrimp and vegetables become watery.
Reviving: Reheat gently in a skillet over low heat, adding a splash of water if sauce is too thick.

Serving Suggestions

Complementary Dishes

Steamed Jasmine Rice — The fluffy, slightly sticky grains are the perfect canvas to soak up every last drop of the incredible sauce.
Simple Stir-Fried Greens — A quick bok choy or gai lan stir-fried with garlic provides a bitter, crisp counterpoint to the sweet and rich shrimp.
Vegetable Spring Rolls — Their crispy, savory crunch adds a wonderful textural contrast and makes the meal feel like a full feast.

Drinks

Iced Jasmine Green Tea — Its floral, slightly grassy notes cleanse the palate and cut through the richness of the sauce beautifully.
A Crisp Lager — The light carbonation and clean finish of a cold lager is a classic pairing that refreshes between bites.
Gewürztraminer — This aromatic white wine, with its notes of lychee and spice, mirrors the tropical fruit in the dish and enhances its flavors.

Something Sweet

Mango Sticky Rice — Continuing the tropical theme, the creamy coconut rice and sweet mango feel like a natural and decadent progression.
Fortune Cookies and Orange Slices — A light, simple, and refreshing way to end the meal that doesn’t feel too heavy.
Lychee Sorbet — Its bright, floral sweetness

Sweet And Sour Shrimp

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Chinese, asian

Servings 4

Total Time 20 minutes

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Make the best Sweet and Sour Shrimp in just 20 minutes! This easy recipe features juicy shrimp and a perfectly balanced glossy sauce. Get the simple recipe here!

Ingredients

For the Shrimp and Coating:

450 g large raw shrimp (peeled and deveined)
2 tbsp cornstarch
1/2 tsp each salt and black pepper

For the Stir-Fry:

2 tbsp vegetable oil
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 red bell pepper (chopped into 1-inch pieces)
1 green bell pepper (chopped into 1-inch pieces)
1 small white onion (chopped into 1-inch pieces)
150 g fresh pineapple chunks

For the Sauce:

120 ml pineapple juice
60 ml rice vinegar
3 tbsp ketchup
2 tbsp soy sauce
2 tbsp brown sugar
1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

2 spring onions (sliced (for garnish))
1 tsp toasted sesame seeds (for garnish)

Instructions

01
Start by prepping your shrimp. Make sure they are thoroughly patted dry with paper towels—this is non-negotiable for a good texture. In a medium bowl, toss the dry shrimp with the 2 tablespoons of cornstarch, salt, and pepper until they are evenly and lightly coated. This coating will help them sear and will also help thicken the sauce later on.
02
Heat the vegetable oil in your wok or large skillet over medium-high heat until it shimmers. You’ll know it’s ready when a single piece of garlic sizzles immediately upon contact. Carefully add the shrimp in a single layer, making sure not to crowd them. Let them cook undisturbed for about 60-90 seconds until the bottoms turn pink and develop a golden crust.
03
Flip the shrimp and cook for another 60 seconds on the other side. They should be just opaque and curled, but not cooked all the way through, as they’ll finish in the sauce. Using a slotted spoon, transfer the shrimp to a clean plate. Don’t wipe the pan—those browned bits are flavor gold!
04
In the same pan, add the garlic and ginger. They’ll sizzle fragrantly—cook for just 30 seconds until aromatic, being careful not to let them burn. Then, add the chopped bell peppers and onion. Stir-fry for 2-3 minutes until they just begin to soften but still have a pleasant crunch. You want vibrant, crisp-tender veggies.
05
Now, for the sauce. Pour in the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar. Give it a good stir with your whisk or fork, scraping up any delicious browned bits from the bottom of the pan. Bring the mixture to a lively simmer—you’ll see bubbles forming all over the surface.
06
Add the fresh pineapple chunks to the simmering sauce and let them warm through for about a minute. Then, give your cornstarch-water slurry a quick re-stir (it settles fast!) and drizzle it into the center of the pan while stirring constantly. Almost instantly, you’ll see the sauce transform from thin and watery to glossy and thick.
07
Return the partially cooked shrimp and any accumulated juices back to the pan. Gently toss everything together to coat the shrimp and vegetables in that gorgeous, glistening sauce. Let it all heat through for one final minute—just until the shrimp are fully cooked and piping hot.
08
Take the pan off the heat immediately. Stir in most of your sliced spring onions, saving a few for a fresh garnish on top. Give it one final toss and then transfer to a serving dish. Sprinkle with the reserved spring onions and the toasted sesame seeds for a pop of color and a nutty finish.