15-Minute Sweet and Sour Shrimp
Sweet and sour shrimp hits all the right notes: crisp-tender vegetables, juicy shrimp, and a glossy sauce that walks the line between tangy and sweet. It’s the kind of dinner that feels a little special but comes together faster than grabbing takeout.
If you’ve got 15 minutes and a hot pan, you can have this on the table tonight.
Why This Sweet and Sour Shrimp Works
The sauce is the real star. It’s bright from rice vinegar, has a deep tomatoey sweetness from ketchup and a touch of sugar, and clings to every piece of shrimp without turning gummy. No bottled gloop here, just a quick stir-together you can adjust to your taste.
I keep coming back to this version because the shrimp stay tender, the bell peppers keep a little crunch, and the whole thing uses one skillet. Less cleanup, plenty of flavor, and the leftovers reheat surprisingly well for a seafood dish.
Ingredients
- 1 lb large shrimp, peeled and deveined: tails on or off, whatever you prefer.
- 1 tbsp vegetable oil: or any neutral oil with a high smoke point.
- 1 red bell pepper, cut into 1-inch chunks: the colour pops against the sauce.
- 1 green bell pepper, cut into 1-inch chunks: gives a nice vegetal bite alongside the sweet red pepper.
- 1 small yellow onion, cut into 1-inch chunks.
- 1 cup canned pineapple chunks, drained and juice reserved: the reserved juice goes right into the sauce.
- ¼ cup ketchup: the backbone of the sauce.
- 3 tbsp rice vinegar: unseasoned, for clean acidity.
- 2 tbsp brown sugar: light or dark both work.
- 1 tbsp soy sauce: low-sodium lets you control the salt.
- 1 tbsp cornstarch: to thicken the sauce.
- 2 tbsp water: to make a cornstarch slurry.
Variations / Substitutions
- Swap the shrimp for chicken: cut boneless thighs or breast into bite-sized pieces and cook until no longer pink, about 5 to 6 minutes.
- Use snow peas or broccoli: slice them thin so they cook quickly alongside the peppers.
- Add a pinch of red pepper flakes or a minced fresh chili: tuck it in with the vegetables for a warm heat that plays off the sweet sauce.
- Pineapple juice only: if you don’t want the fruit, skip the chunks and use ¼ cup of canned juice or a splash of orange juice instead.
- Make it gluten-free: use tamari in place of soy sauce and check your ketchup label.
Shrimp Fried Rice is next on our list if this shrimp is your kind of dinner.
How To Make Sweet and Sour Shrimp
Step 1: Whisk the Sauce
In a small bowl, stir together the ketchup, 3 tbsp reserved pineapple juice, rice vinegar, brown sugar, and soy sauce. In a separate tiny bowl, whisk the cornstarch with 2 tbsp water until smooth, then stir it into the sauce mixture. Set it near the stove.
The sauce should look thin and a little cloudy at this point. Don’t worry, it will thicken and turn glossy the moment it hits the hot pan.
Step 2: Sear the Shrimp
Pat the shrimp dry with paper towels and season them lightly with salt. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers. Add the shrimp in a single layer and cook for about 2 minutes on the first side, until the edges turn pink and you see a little golden browning. Flip them and cook another 1 to 2 minutes on the second side. Transfer the shrimp to a plate and keep them nearby.
You’re looking for the shrimp to be just opaque in the center, with crispy caramelized spots. They’ll finish cooking later in the sauce, so a slight underdone edge here is fine.
Step 3: Sauté the Vegetables
Return the skillet to the heat and, if it looks dry, add a tiny splash more oil. Toss in the onion and bell peppers. Cook for about 3 minutes, stirring often, until the onion softens at the edges and the peppers brighten in colour but still have a firm bite.
The pan should be sizzling, and the vegetables will pick up any brown bits left from the shrimp, which adds a subtle savory depth to the finished dish.
Step 4: Toss Everything in the Sauce
Add the pineapple chunks and the seared shrimp back into the skillet, then give the sauce mixture one last stir and pour it over everything. Toss constantly for about 1 minute, just until the sauce thickens into a glossy coating that clings to each piece. The whole pan will smell sweet and tangy.
Slide the whole thing onto a platter or right over bowls of steamed rice. Serve hot, while the shrimp are plump and the vegetables still have their colour.
A Few Notes Before You Start
- Get everything prepped before the pan goes on the heat. This dish moves quickly, and there’s no time to chop between steps.
- Dry shrimp well so they sear instead of steam. Wet shrimp will release liquid and never develop that golden crust.
- If your skillet isn’t large enough to hold all the shrimp in a single layer, sear them in two batches and set aside. Overcrowding drops the pan temperature and leaves you with rubbery shrimp.
- Taste the sauce before you add the cornstarch slurry; you can tweak the sweet or sour balance with a little more sugar or vinegar.
Storing Leftovers
- Refrigerate: cool the shrimp and vegetables completely, then store in an airtight container for up to 2 days. The sauce holds up well and doesn’t separate.
- Reheating: warm gently in a skillet over medium-low heat with a splash of water. The microwave works too, but the shrimp can turn rubbery if overheated, so go in short bursts and stir often.
What To Serve With Sweet and Sour Shrimp
Steamed jasmine rice is the classic pairing, its fragrance and fluffiness soak up the sauce without competing. For a lighter plate, spoon the shrimp over a bed of shredded cabbage and carrot, almost like a warm slaw. Cold sesame noodles also work surprisingly well, the nutty richness plays off the tangy shrimp and the whole meal comes together in under half an hour.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, thaw them completely under cold running water and pat them very dry before step 2. Any extra moisture will stop the sear.
My sauce came out too thick, how do I fix it?
Thin it with a tablespoon of warm water or a splash of pineapple juice, stirring over low heat until it loosens up.
Can I make the sauce ahead of time?
Yes, whisk everything together up to 2 days in advance and store in the fridge. Hold back the cornstarch slurry until you’re ready to cook, then stir it in just before adding to the pan.
Do I have to use canned pineapple?
Canned works best here because the juice is ready to go. Fresh pineapple is fine, but you’ll need to add an extra 2 tablespoons of water or juice to compensate for the missing liquid.
Sweet and Sour Shrimp Recipe
Ingredients
Method
- Whisk together ketchup, 3 tbsp reserved pineapple juice, rice vinegar, brown sugar, and soy sauce in a small bowl. In another tiny bowl, stir cornstarch with 2 tbsp water until smooth, then mix into the sauce. Set aside.
- Pat shrimp dry, season with salt. Heat oil in a large skillet over medium-high heat. Sear shrimp about 2 minutes per side until just opaque with golden spots. Transfer to a plate.
- Add onion and bell peppers to the skillet. Cook 3 minutes, stirring often, until softened at the edges but still crisp.
- Return shrimp and pineapple chunks to the pan. Pour in the sauce and toss for 1 minute until thickened and glossy. Serve immediately over rice.
Notes
