Sweet And Sour Shrimp Recipe
Sweet and sour shrimp is absolutely pleasing to the palate with crispy fried shrimp, bell peppers and pineapple in a tangy vibrant sweet and sour sauce.
This homemade flavorful sauce is made with a balanced sweet and sour taste from ketchup, sugar and rice vinegar as the main ingredients. The sweet and sour sauce is the soul of the dish and is also the reason for its authentic taste.
Why This Recipe Works
It’s one of the most popular takeouts in Chinese-American restaurants. And it could be a pricey dish when it comes to seafood. This easy recipe will teach you how to make a restaurant quality at a fraction of the price.
This dish is so appetizing with crispy fried shrimp and the sweet and sour sauce. It goes well with steamed rice, fried rice and vegetable chow mein.
It’s also a quick recipe for weeknight dinners that will have you all at the table in less than 30 minutes.
This ultimate sweet and sour shrimp recipe calls for a few ingredients below:
- Large shrimp
- Green bell pepper
- Red bell pepper
- Oil for deep fry
- Mirin, Japanese rice wine
- Ground white pepper
- Corn starch
Easy homemade sweet and sour sauce:
- Tomato Ketchup
- Rice vinegar
- Corn starch
You may use either fresh or frozen shrimp. If using the frozen ones, deforest the shrimp with running water, then peel and devein. Remember to pat dry the shrimp with paper towels to drain the excess water.
How To Make Sweet And Sour Shrimp?
The recipe is easy and simplified.
First, marinate shrimp with mirin, salt, ground white pepper, egg and corn starch.
Next, mix all sweet and sour sauce ingredients well in a small bowl and set aside.
Deep fry the shrimp until golden brown.
Finally, cook the sweet and sour sauce, then stir well with fried shrimp.
Use large shrimp for the best taste. The shrimp should remain succulent and crunchy texture after deep-frying.
It’s a healthy dish without any food coloring in the sauce.
Do Not double the sauce. The quick stir-fry sauce should always be light and not too sticky. The sauce coated lightly on the shrimp to remain crispy.
Frequently Asked Questions
How to store sweet and sour shrimp?
If you’d like to make large batches in advance, you may store the fried shrimp and the sauce separately. To serve, deep fry the shrimp one more time before tossing it with the sauce in a wok.
Can I use an air fryer to fry the shrimp?
No. Since the recipe requires a deep fry for the shrimp. Air-fryer is only good for reheating the pre-fried shrimp. For the best and crispy shrimp, it’s recommended to use a wok to deep fry the shrimp with vegetable oil.
How Many Calories Per Serving?
This recipe serves 418 calories per serving.
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Sweet And Sour Shrimp
- 1/2 lb large shrimp (peeled, deveined and tale off)
- 1/2 green bell pepper (cut into small pieces)
- 1/2 red bell pepper (cut into small pieces)
- 2 pieces fresh/ canned pineapple ring (cut into small pieces)
- oil for frying
- 1 tablespoon mirin (Japanese rice wine)
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1 egg
- 2 tablespoons corn starch
Sweet And Sour Sauce
- 3 tablespoons tomato Ketchup
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 2 teaspoon rice vinegar
- 1/2 tablespoon corn starch
- 4 tablespoons water
- Peel and devein shrimp. Rinse and pat dry with paper towels. Marinate shrimp with mirin, salt, ground white pepper, egg and corn starch in a bowl for 5 minutes.
- Mix the sweet and sour sauce ingredients in a bowl, and set aside.
- In a deep skillet, add enough oil for deep-frying. Once the oil is heated, deep fry the shrimp in batches until they turn golden brown. Dish out and drain on paper towels.
- Discard the oil from the skillet. Heat the skillet over medium-high heat, add the bell peppers and pineapple pieces. Stir fry for less than 1 minute, or until you smell the peppery aroma, and then add sweet and sour sauce. Once the sauce thickens, transfer the shrimp to the skillet and stir constantly. Let the sauce coat evenly on each shrimp. Turn off the heat, dish out and serve immediately.
- Use large shrimp to remain succulent and crunchy after deep-frying.
- It's a healthy dish without any food coloring in the sauce.
- Do Not double the sauce. The quick stir-fry sauce should always be light and not too rich. The sauce coated lightly on the shrimp to remain crispy.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Many thanks for a prompt reply. I love the taste of this dish. In fact I can taste it even before putting it together. This is the best Sweet & Sour recipe I have seen. Uncomplicated and delicious.
My previous post was made on Sunday 02 April 2023 (in response to your post on April 01, 2023 at 9:22 pm. BTW, the last word was Kind Regards (and not Kind Regads). I could not find an edit key. Thank you kindly Bee.
Hi Bee. I am a bit confused. I want to make this recipe which looks terrific however; what on earth do I do with the egg that is required. Is it first beaten and then used in the Prawn marinade, to coat the prawns? Are the prawns dusted in flour or panko prior to deep frying? Is the corn starch (cornflour) used dry (powder) to coat the prawns or is the corn starch/corn flour mixed with water to make it sticky like a batter before deep frying? I’d appreciate your advice on this please. Kindest Regards
The marinade is thick and starchy which will create a crispy shell after deep frying. Coat the shrimp with the marinade and deep fry them without coating extra flour or panko.