Go Back
+ servings

Sweet and Sour Shrimp Recipe

This sweet and sour shrimp recipe is a quick way to turn shrimp into a delicious meal. It takes just 25 minutes from start to finish.
Prep Time8 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Keyword: Sweet and Sour Shrimp, Sweet and Sour Shrimp Recipe
Servings: 4 servings
Calories: 506kcal
Author: Luna Regina

Ingredients

  • 1/3 cup cornstarch
  • 2 tbsp all-purpose flour
  • 2 tbsp water
  • 1 medium egg
  • 9 oz peeled shrimp from 18 oz whole
  • 2 1/2 tbsp reduced-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp pineapple juice from about 2 oz pineapple
  • 2 tbsp orange juice from about half an orange
  • 1 tbsp Heinz ketchup
  • 1/2 tbsp sesame oil
  • 1 tsp paprika
  • 1/2 tsp brown sugar
  • 1/2 tsp garlic powder
  • 1/2 cup canola oil (*)
  • 1 tbsp garlic about 3 cloves, minced
  • 4 oz red bell peppers about a medium, cut into chunks
  • 4 oz green bell peppers about a medium, cut into chunks
  • 2 oz onion about half a medium, cut into chunks
  • 2 oz pineapple cut into chunks
  • 1/2 tbsp sesame toasted
  • 2 tbsp scallion chopped
  • 1/4 tsp ground black pepper
  • 3 cups cooked medium-grain rice

Instructions

  • Place 1/3 cup cornstarch in a bowl and scoop out 1 tsp to save for later. Add to the bowl 2 tbsp all-purpose flour, 2 tbsp water, and 1 egg. Whisk it all together, then add 9 oz worth of peeled shrimp and mix to coat them evenly.
    Batter the shrimp.
  • In another bowl, mix the 1 tsp cornstarch you saved earlier with 2 1/2 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp pineapple juice, 2 tbsp orange juice, 1 tbsp ketchup, 1/2 tbsp sesame oil, 1 tsp paprika, 1/2 tsp brown sugar, and 1/2 tsp garlic powder. Set aside. The fruit juices can be replaced with 1 tbsp honey if necessary.
    Mix the sauce ingredients
  • Heat 1/2 cup canola oil in a saucepan over low heat. Drizzle a few drops of batter into the oil; when the batter floats to the top sizzling, the oil's hot and ready. Fry the battered shrimp, 2 minutes per side, and place them on a cooling rack or on a dish lined with blotting paper.
    Fry the shrimp, 2 mins per side.
  • Skim all of the batter bits out of the oil, and pour it into a small bowl to save for later, leaving about 1 1/2 tbsp in the saucepan. Turn the heat to medium and sauté 1 tbsp minced garlic for about 30 seconds. Add 8 oz peppers (half red, half green) and 2 oz onions to sauté for about 3 minutes.
    Sauté garlic, bell peppers, and onions.
  • Pour in the sauce you prepared earlier, stir around for a minute until it thickens a little, then add 2 oz pineapple. Stir gently to coat and turn the stove off. Portion the shrimp and sauce, and keep them in separate containers until serving.
    Add the shrimp and toss.
  • To serve, toss the desired portion of shrimp and saucy veggies together. Sprinkle chopped scallions and toasted sesame seeds on top, and enjoy with cooked rice.
    Sprinkle scallions and sesame seeds on top

Notes

(*) Only part of these ingredients will end up in the final product, and we have calculated nutritional values based on that amount. Half a cup of oil is needed for the cooking process, but what actually ends up being consumed are 2 tablespoons of canola oil, including 1 1/2 tablespoons used to sauté the garlic later on.

Nutrition

Serving: 1g | Calories: 506kcal | Carbohydrates: 65g | Protein: 33g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 246mg | Sodium: 572mg | Potassium: 597mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1353IU | Vitamin C: 72mg | Calcium: 122mg | Iron: 4mg