Indulge in a favorite takeout meal without the deep-frying, mystery ingredients, sodium, and processed sugar with this 20-minute Sweet and Sour Shrimp recipe! It is loaded with vibrant colors and aromatic flavors made with juicy pineapple, sweet peppers, onions, and perfectly tender shrimp.
This post was originally published on December 9, 2020. It was updated with new recipe information on March 21, 2024.
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Table of contents
You don’t need a takeout menu to enjoy sweet and sour shrimp stir fry for dinner tonight! This recipe is straightforward to make with just five minutes of prep time, then everything cooks quickly in one skillet. You’ll have a flavor-packed, protein-rich dinner ready in less than 30 minutes!
This sweet and sour shrimp recipe calls for simple whole-food ingredients that are also affordable, making this a great staple meal to add to your dinner rotation. The sauce is made with a base of pineapple juice, tangy apple cider vinegar, savory soy sauce, nutty sesame oil, honey, warming ginger, and a subtle kick of sriracha. Smothered over stir-fried red bell pepper, pineapple chunks, and tender shrimp, it is the perfect symphony of flavors and textures.
Enjoy shrimp stir-fry for a filling lunch served with steamed rice or pair it with additional sides for a heartier dinner meal. If you like better-for-you Chinese-inspired recipes, you’ll love my healthy orange chicken, house special veggie fried rice, or ground beef stir-fry.
Why You’ll Love Sweet & Sour Shrimp Stir-Fry
- Quick & Easy. Sweet and sour pineapple shrimp cooks up quickly with minimal prep, making it a great dinner option for busy weeknights when you want a satisfying meal. And you won’t be cleaning many dishes!
- Healthy. This recipe is a much healthier option than ordering from most Chinese restaurants. It uses whole-food ingredients with no added junk and is a great lean source of protein.
- Bold Flavor. The mouthwatering combination of sweet, sour, and tangy flavors gives the sweet and sour prawns a complex profile that excites your taste buds!
Ingredients
- Canned Pineapple: Separate the juice from the chunks of pineapple, as you will add them separately in the recipe. The juice is used for the sauce, and you will add the pineapple chunks towards the end of the stir-fry process.
- Apple Cider Vinegar: Adds a tangy and acidic brightness to the overall flavor and helps tenderize the shrimp. Alternatively, you can substitute for rice vinegar.
- Soy Sauce: I suggest using a reduced-sodium soy sauce so you can better control the saltiness in this dish. Alternatively, you can swap it 1:1 with coconut aminos for a gluten-free option.
- Sesame Oil: Use toasted sesame oil for the best rich, nutty flavor, or use regular sesame oil.
- Honey: Raw honey is preferable because it has a more complex flavor than processed honey and the thicker texture makes a smooth and velvety sauce. Alternatively, you can use agave syrup.
- Ginger: Ground ginger works great and makes preparation easier, or you can grate a piece of fresh ginger root for the most vibrant flavor.
- Cornstarch: Acts as a thickening agent to make the stir-fry sauce a luscious texture. Alternatively, you can substitute it 1:1 with arrowroot starch.
- Oil: Use avocado oil for a more neutral flavor or coconut oil for a hint of nutty coconut flavor.
- Sweet Onion: Adds a natural tangy sweetness and fragrant aroma to the stir-fry. Alternatively, you can use a white or yellow onion.
- Sweet Pepper: Red bell pepper is my favorite for the sweetest flavor in this dish and adds a pop of vibrant color. Or you can use yellow or orange bell peppers or a mix of colors!
- Green Onion: Remove the roots from the end of the onions and cut the white and green parts into 1-inch pieces.
- Shrimp: Use fresh raw shrimp if you can find it or use frozen in a pinch. If you use frozen shrimp, thaw it first and pat it dry before adding it to the recipe.
How to Make Sweet and Sour Shrimp Stir-Fry
Step 1: In a small mixing bowl, whisk together all of the sweet and sour sauce ingredients until well combined and the cornstarch has dissolved. Set aside.
Step 2: Heat a 12-inch non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the oil to the pan and heat until the pan sizzles when flicked with water. Add the onions, sweet pepper, and green onion to the skillet or wok. Cook for 5-7 minutes, stirring frequently, or until the onions are translucent and the peppers are tender. Pour the vegetables into a bowl, move the skillet off the burner, and carefully wipe it out with a damp paper towel.
Step 3: Return the skillet to the heat. Add the second tablespoon of oil and heat up until it sputters when flicked with water. Add the shrimp to the skillet and cook for 1.5-2.5 minutes, stirring frequently, or until the shrimp are just pink on all sides. It shouldn’t be fully cooked yet.
Step 4: Return the vegetables to the pan with the shrimp. Stir in the pineapple and the sweet and sour sauce. Bring the mixture to a simmer and cook for 1-2 minutes, stirring frequently, until the sauce has thickened.
Step 5: Remove the pan from the heat. Serve the shrimp over hot rice with diced cilantro or sliced green onions to garnish, if desired. Enjoy!
Recipe Pro-Tips
- Ready all ingredients. Once you start this recipe, the steps go quickly so ensure you have all ingredients properly prepped before you begin cooking for the best result!
- Heat the wok or skillet before adding oil. The skillet needs to be hot before adding the oil to open the pores of the metal and create a non-stick surface, which will help prevent the ingredients from sticking and make them perfectly crisp.
- Stir often. A key technique for the best stir-fry is to stir the vegetables and shrimp frequently, at least every 15 seconds or more if the ingredients are cooking quickly.
- Don’t overcook the shrimp. It only takes a few minutes for the shrimp to cook fully, and overcooking will make the texture rubbery instead of tender. Be sure to only cook it partway at first and it will continue cooking once you add the veggies and sauce to the pan.
Recipe Variations
- Adjust flavors to taste: Feel free to customize the sweet and sour sauce by adding more honey for sweetness, vinegar for tanginess, or up to ¼ cup of sriracha for extra heat. You can also make the dish spicier by adding red pepper flakes, cayenne pepper, or chili peppers to the stir fry.
- Use frozen pineapple and regular pineapple juice. Instead of canned pineapple, you can use frozen pineapple and add it to the last few minutes of cooking time when stir-frying the vegetables. Regular canned or bottled pineapple juice works perfectly!
- Use a different protein and veggies: Swap the shrimp for chicken or pork for a delicious twist. You can also add extra veggies like carrots, snow peas, broccoli, water chestnuts, zucchini, or mushrooms, just aim for 2 ½ cups total of vegetables.
- Gluten-Free: Easily make this recipe gluten-free by using tamari or coconut aminos instead of regular soy sauce.
- Vegan: Swap the shrimp for a meat-free option like tofu, tempeh, seitan, or mock shrimp. You can also make it a veggie stir fry by adding more vegetables!
Serving Suggestions
There are several different ways to enjoy this easy sweet and sour shrimp! Serve it over steamed white or brown rice for a simple lunch or dinner, or make it a noodle dish by pairing it with lo mein, chow mein, or rice noodles. Add toppings like fresh cilantro, sesame seeds, and green onions for extra flavor. You can also serve the stir-fry alongside other Asian-inspired dishes for a full-spread meal like egg rolls, Asian pork meatballs, or chicken miso soup.
Storage Directions
- Refrigeration: Leftovers keep best in an airtight container in the refrigerator for 1-2 days.
- Freezing: I don’t recommend freezing leftovers, as the dish will lose its texture.
- Reheating: Warm leftovers on the stovetop or in the microwave for 45-second to 1-minute intervals until heated through.
FAQs
Sweet and sour shrimp is a popular Chinese dish that is typically made of stir-fried shrimp, veggies, and pineapple in a tangy sauce made of soy sauce, vinegar, sweetener, and warming spices. It is usually served as a main dish with rice, but can also be enjoyed as a side dish.
Yes, you can use frozen shrimp in this recipe just make sure it’s properly thawed first. Defrost it in the refrigerator for 24 hours or in an airtight bag submerged in warm water for 30 minutes to 1 hour. Avoid thawing in hot water or it will start to cook the shrimp.
This is completely up to you! You can peel the shrimp but keep the tail on if you want to add some extra flavor to the sweet and sour shrimp with rice. It can also help keep the shrimp moist while cooking. However, it can make eating the stir-fry a bit easier if you remove the shrimp tails before cooking.
If you have a wok, it is the best cooking tool to prepare this recipe for sweet and sour shrimp. The thin metal heats up quickly and evenly distributes the heat which helps the ingredients cook uniformly. The high sides of the wok are also ideal for stir-fries so you can thoroughly mix the ingredients without spilling over the edge.
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Tools Needed to Make This Recipe
- Small mixing bowl or cup
- Measuring cups and spoons
- Cutting board
- Chef Knife
- Wooden stirring spoon or heat-safe spatula
- Large (12-inch) non-stick skillet or wok
More Quick Seafood Recipes
- Spicy Brown Sugar Salmon
- Healthy Shrimp Scampi
- Smoked Salmon Pasta
- Air Fryer Halibut
- Pecan Crusted Salmon
For more 30-minute dinner recipes, check out my e-cookbook.
Recipe Card
Sweet and Sour Shrimp
Ingredients
Sweet and Sour Sauce
- ½ cup pineapple juice
- ¼ cup apple cider vinegar
- ¼ cup reduced-sodium soy sauce or coconut liquid aminos
- 2 teaspoons toasted sesame oil
- 3 tablespoons honey preferably raw
- 1 teaspoon ground ginger
- 2-3 teaspoons sriracha
- 2 tablespoons cornstarch
Shrimp Stir-Fry
- 2 tablespoons avocado or coconut oil
- 1 large sweet onion cut into 1-inch pieces
- 1 sweet pepper cut into 1-inch pieces
- 3 green onions white and green parts cut into 1-inch pieces
- 1 lb raw shrimp peeled deveined and tails removed (if desired), 21-30 count size
- 1 ½ cups canned pineapple drained (juice used for sauce above)
- Hot steamed rice to serve
- Diced cilantro or additional sliced green onions to garnish (optional)
Instructions
- In a small mixing bowl, whisk together all of the sweet and sour sauce ingredients until combined and the cornstarch has dissolved. Set aside.
- Heat a 12-inch non-stick skillet or wok over medium-high heat. Add 1 tablespoon of the oil to the pan and heat until it sizzles when flicked with water.
- Add the onions, sweet pepper, and green onion to the skillet or wok. Cook for 5-7 minutes, stirring frequently, or until the onions are translucent and the peppers are tender. Pour the vegetables into a bowl and very carefully wipe out the skillet or wok with a damp paper towel.
- Return the pan to the heat. Add the second tablespoon of oil and heat up until it sputters when flicked with water. Add the shrimp to the skillet and cook for 1.5-2.5 minutes, stirring frequently, or until the shrimp are just pink on all sides. Please note: the shrimp will not be totally cooked yet. That is just fine!
- Return the vegetables back to the pan with the shrimp. Stir in the pineapple and the sweet and sour sauce. Bring the mixture to a simmer and cook for 1-2 minutes, stirring frequently, or until the sauce has thickened.
- emove the pan from the heat. Serve the shrimp over hot rice with diced cilantro or sliced green onions to garnish, if desired. Enjoy!
Notes
- For the canned pineapple: strain the juice to use for the sweet & sour sauce and use the remaining fruit for the stir-fry.
- Use raw peeled and deveined shrimp. You can leave the tails on or remove them depending on your preference.
- Make sure the wok or skillet is hot before adding the oil, and stir the shrimp and veggies often while cooking – at least every 15 seconds.
- Make this recipe gluten-free by using coconut aminos or tamari instead of regular soy sauce.
- Refrigeration: Leftovers keep best in an airtight container in the refrigerator for 1-2 days.
- Freezing: I don’t recommend freezing leftovers, as the dish loses its texture.
- Reheating: Warm leftovers on the stovetop or in the microwave for 45-second to 1-minute intervals until heated through.
