Sweet and Sour Shrimp

This restaurant-quality sweet and sour shrimp brings together succulent shrimp in a glossy, tangy-sweet sauce with crisp vegetables and juicy pineapple chunks. Ready in just 30 minutes, it's the perfect balance of flavors that will have everyone asking for seconds!

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Course: Main Course, Side Dish

Cuisine: Chinese

Keyword: Shrimp

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 285kcal

Equipment

Ingredients

For the Sauce:

½ cup honey
⅓ cup rice vinegar
1 tbsp soy sauce
3 tbsp tomato paste
3 tbsp pineapple juice

For the Shrimp and Vegetables:

1 lb peeled and deveined shrimp
1 tbsp cornstarch
2 tbsp water
2 tbsp vegetable oil
½ tsp kosher salt
¼ tsp black pepper
½ cup diced red bell pepper
1 cup sliced zucchini
2 tsp minced garlic
1 tsp minced ginger
1 cup pineapple chunks
1 tbsp sliced green onion
¼ tsp sesame seeds

Instructions

Mix honey, rice vinegar, soy sauce, tomato paste, and pineapple juice in a bowl to make the sauce.
Combine cornstarch with water in a small bowl to create slurry; set aside.
Season shrimp with salt and pepper.
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Stir-fry shrimp until pink and cooked through, about 3-4 minutes. Remove shrimp and set aside.
Add remaining oil to the same pan. Sauté bell pepper, zucchini, garlic, and ginger for 3-4 minutes until vegetables are tender-crisp.
Return shrimp to pan, stir in sauce and cornstarch slurry. Cook until sauce thickens and coats the shrimp, about 2-3 minutes.
Toss in pineapple chunks and cook for 1 minute more. Garnish with green onion and sesame seeds before serving.

Notes

Don't overcook the shrimp as they will become rubbery. Cook just until they turn pink and opaque.

Fresh or canned pineapple chunks work equally well, but drain canned pineapple before using.

For extra heat, add a pinch of red pepper flakes or a diced jalapeño with the garlic and ginger.

Rice vinegar can be substituted with white vinegar, but use slightly less as it's more acidic.

The sauce can be made up to 3 days ahead and stored in the refrigerator.

Serve over steamed rice, quinoa, or noodles for a complete meal.

For a thicker sauce, mix an additional teaspoon of cornstarch with water and add gradually while cooking.

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