This Sweet and Sour Shrimp is a fast, flavorful Chinese-inspired dish made with juicy shrimp, crisp vegetables, and a glossy homemade sauce. It’s perfect for beginner cooks who want an easy introduction to Chinese cooking recipes. Ready in just 15 minutes, it works great for busy weeknights or a simple family dinner.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 4
- Category: Dinner, Seafood
- Cuisine: Chinese-inspired
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 diced red bell pepper (¾-inch pieces)
- 1 cup sliced zucchini (¼-inch slices)
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 cup pineapple chunks
For Garnish
- 1 tablespoon sliced green onion
- ¼ teaspoon sesame seeds
Ingredient Notes (Optional)
- Fresh or frozen shrimp both work; thaw frozen shrimp completely.
- Zucchini can be replaced with snap peas or broccoli.
- Honey balances the tangy vinegar without refined sugar.
Instruction
- Make the sauce: In a medium bowl, whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice. In a small bowl, whisk cornstarch with water and set aside.
- Season the shrimp: Pat the shrimp dry with paper towels. Toss with salt and black pepper until evenly coated.
- Cook the shrimp: Heat a wok or large skillet over medium-high heat. Add half of the vegetable oil and the sesame oil. Add shrimp in a single layer and cook undisturbed for 1 minute, then stir and cook 30 seconds more until pink and opaque. Transfer to a plate.
- Cook the vegetables: Add remaining vegetable oil to the pan. Stir-fry bell pepper and zucchini for 2 minutes. Add garlic and ginger and cook for 30 seconds until fragrant. Stir in pineapple chunks.
- Add the sauce: Pour the sweet and sour sauce into the pan and bring to a simmer for 2 minutes. Gradually whisk in the cornstarch mixture and cook until thickened, about 30 seconds.
- Finish and serve: Return shrimp to the pan and toss to coat. Cook for 2 minutes until warmed through. Garnish with green onions and sesame seeds before serving.
Variations & Substitutions
- Swap shrimp for chicken breast pieces for a different protein.
- Add heat with red pepper flakes or chili paste.
- Use gluten-free soy sauce if needed.
- Add carrots or snow peas for extra crunch.
- Reduce honey slightly for a less sweet sauce.
Storage & Reheating
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as shrimp can become rubbery.
Reheating: Reheat gently in a skillet over medium heat or in the microwave in short intervals.
What to Serve
- Steamed white or jasmine rice
- Fried rice or noodles
- Simple cucumber salad
- Stir-fried green beans or broccoli
FAQ
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before cooking to avoid excess moisture.
Is this recipe beginner-friendly?
Absolutely. This is a simple Chinese cooking recipe with clear, quick steps.
Can I make the sauce ahead of time?
Yes, the sauce can be mixed and stored in the fridge for up to 2 days.
How do I keep shrimp from overcooking?
Cook shrimp just until pink and opaque, then remove from the pan and add back at the end.
Nutrition (Estimated)
Calories: 320
Protein: 26g
Carbs: 34g
Fat: 10g
Fiber: 2g
Sugar: 24g
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. For precise dietary advice, please consult a nutrition professional.
