Easy Crispy Sweet and Sour Shrimp: Your Go-To Homemade Takeout Recipe
Craving the vibrant, irresistible flavors of Chinese takeout but want to enjoy it fresh and hot from your own kitchen? Look no further than this incredibly easy and utterly delicious Sweet and Sour Shrimp recipe. Forget soggy, bland shrimp – we’re talking about perfectly crispy, golden-fried shrimp enveloped in a luscious, homemade sweet and sour sauce bursting with tangy, fruity, and savory notes. Paired with tender-crisp bell peppers and onions, this dish promises a restaurant-quality experience in under 40 minutes, making it an ideal weeknight meal or a fantastic option for a homemade feast.
Why You’ll Fall in Love with This Sweet and Sour Shrimp Recipe
This Sweet and Sour Shrimp recipe consistently earns top marks for good reason. It’s a harmonious blend of textures and tastes that elevates a simple shrimp dish into something truly extraordinary. Here’s what makes it an absolute winner:
- Unbeatable Crispy Shrimp: The secret to our delectable shrimp lies in a simple cornstarch coating and a quick, hot oil bath. This method creates a light, golden crust that locks in moisture, ensuring each bite is perfectly tender on the inside with an irresistible crispiness on the outside. This stands in stark contrast to many takeout versions where shrimp can often be rubbery or overly battered.
- Perfectly Balanced Sweet and Sour Sauce: Our homemade sauce strikes an ideal balance between sweet and tangy, with deep savory undertones. Made from a thoughtful combination of pineapple juice, rice vinegar, soy sauce, tomato paste, and a touch of honey, it’s vibrant, flavorful, and avoids the overly sugary or artificial taste sometimes found in store-bought sauces. It coats every piece of shrimp and vegetable beautifully, ensuring every forkful is a flavor explosion.
- Quick and Convenient: From prep to plate, this entire meal comes together in about 35 minutes. It’s faster than ordering takeout and significantly more rewarding. The stir-fry method means cooking is rapid, making it perfect for busy weeknights when you still want a gourmet meal.
- Fresh, Wholesome Ingredients: By making it at home, you have complete control over the quality of your ingredients. Fresh bell peppers and onions add a delightful crunch and natural sweetness, contributing to a more nutritious and satisfying dish.
First, you’ll prepare your shrimp by coating them in cornstarch and frying them to golden perfection. This crucial step gives them their signature crispy texture. Next, you’ll quickly stir-fry the fresh onions and bell peppers until they’re tender-crisp. Then, a few key ingredients transform into a rich, homemade sweet and sour sauce right in your wok. Finally, everything comes together for a restaurant-style dish that’s easy to make and guaranteed to impress.
Key Ingredients You Will Need for Sweet and Sour Shrimp
Crafting this fantastic Sweet and Sour Shrimp dish requires a selection of fresh and pantry-staple ingredients. Below is an overview of what you’ll need. For precise measurements and detailed instructions, please refer to the printable recipe card located at the end of this post.
Ingredient Deep Dive & Smart Substitution Suggestions
Let’s take a closer look at the components that make this Sweet and Sour Shrimp recipe so spectacular, along with helpful tips and substitution ideas to fit your pantry and preferences.
- SHRIMP – You’ll need about 12 ounces of raw shrimp. For the best results, ensure they are peeled, deveined, and have the tails removed for easier eating. While fresh shrimp are always fantastic, frozen shrimp are a perfectly acceptable and often more convenient alternative. If using frozen shrimp, remember to thaw them completely in the refrigerator overnight or under cold running water, then pat them thoroughly dry with paper towels before proceeding. This step is crucial for achieving that desired crispy texture when frying, as excess moisture will prevent the cornstarch from adhering properly and can cause oil splattering.
- CORNSTARCH – This is key for creating the crispy coating on the shrimp. It also plays a double role in the sauce, where a small amount mixed with water (a slurry) is used to thicken it to the perfect glossy consistency.
- OILS – You’ll use vegetable oil or another neutral high-heat oil (like canola or peanut oil) for frying the shrimp. For stir-frying the vegetables and making the sauce, olive oil works well, but you can also use a small amount of the same high-heat oil you used for the shrimp for continuity of flavor and convenience.
- SWEET AND SOUR SAUCE – This homemade sauce is a vibrant symphony of flavors.
- Soy Sauce: Provides the essential umami and savory depth. For a gluten-free option, use tamari. Low-sodium soy sauce is also a great choice if you’re mindful of salt intake.
- Rice Vinegar: Delivers the characteristic tanginess. Apple cider vinegar can be a decent substitute in a pinch, though it will slightly alter the flavor profile.
- Pineapple Juice: Contributes a delightful sweetness and fruity note, complementing the tang of the vinegar. Always opt for 100% pineapple juice without added sugars.
- Tomato Paste: Adds richness, a subtle acidity, and depth of color to the sauce. It’s concentrated, so a little goes a long way.
- Honey: The natural sweetener that balances the vinegar. You can adjust the amount to your sweetness preference or substitute with brown sugar or maple syrup, though honey offers a unique flavor.
- Water: Used to thin the sauce to the right consistency and create the cornstarch slurry for thickening.
- VEGETABLES – Onions (yellow or white) and both red and green bell peppers add color, crunch, and a fresh flavor to the dish. Their varying textures hold up well to stir-frying. Feel free to customize your vegetable mix based on what you have or prefer. Great additions or substitutions include:
- Broccoli florets
- Zucchini or yellow squash slices
- Carrots (julienned or thinly sliced)
- Snap peas or snow peas
- Mushrooms (sliced cremini or shiitake)
- Water chestnuts or bamboo shoots for extra crunch
- PINEAPPLE WEDGES – Added at the very end, these bring a juicy, sweet, and slightly tart burst of tropical flavor that truly makes the “sweet” in sweet and sour shine. Canned pineapple chunks or fresh pineapple work equally well.
How to Make Sweet and Sour Shrimp: A Step-by-Step Guide
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom.
Making homemade Sweet and Sour Shrimp is simpler than you might think, primarily involving three key stages: preparing the crispy shrimp, stir-frying the vegetables, and simmering the glorious sauce. Follow these steps for a perfect meal every time:
- Prepare the Shrimp: In a large bowl, take your peeled, deveined, and tails-removed shrimp and toss them thoroughly with half of the cornstarch. Ensure each shrimp is evenly coated. This coating is what gives them that fantastic crispy exterior.
- Fry the Shrimp: Pour enough vegetable or olive oil into a large deep-sided skillet to reach about an inch up the sides. Heat this oil over medium-high heat until it’s shimmering and just starting to lightly smoke – this indicates it’s hot enough for a quick, crispy fry. Carefully add the coated shrimp to the hot oil in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until they turn opaque, pink, and beautifully golden. Immediately remove the cooked shrimp with a slotted spoon to a plate lined with paper towels to drain excess oil. Set aside.
- Sauté the Vegetables: If using the same skillet, carefully drain most of the oil, leaving about 1-2 tablespoons. Alternatively, heat 3 tablespoons of olive oil in a wok or large skillet over medium-high heat until shimmering. Add your chopped onion and both red and green bell peppers. Cook, stirring frequently (this is called stir-frying!), for about 2 minutes. You want them to be tender-crisp, not soft, retaining some bite and vibrant color.
- Build the Sweet and Sour Sauce: To the wok with the sautéed vegetables, add the soy sauce, rice vinegar, pineapple juice, tomato paste, and honey. Stir everything together well, ensuring the tomato paste dissolves into the liquid. Bring the mixture to a gentle simmer.
- Thicken the Sauce: In a small separate bowl, combine the remaining cornstarch with ¼ cup of cold water to create a smooth slurry. Pour this cornstarch slurry into the simmering sauce in the wok. Stir continuously as you add it. Allow the mixture to cook for another 2-4 minutes, stirring occasionally, until the sauce visibly thickens to a glossy consistency that coats the back of a spoon.
- Combine and Serve: Finally, add the fried shrimp and pineapple wedges into the thickened sweet and sour sauce with the vegetables. Stir gently to coat all the ingredients evenly. Cook for just one more minute, simply long enough to heat the shrimp and pineapple through without overcooking the shrimp.
Your homemade Sweet and Sour Shrimp is now ready to be enjoyed! Serve immediately over a bed of fluffy white rice or your favorite grain for a complete and satisfying meal.
Frequently Asked Questions & Expert Tips
While this recipe truly shines when served immediately due to the crispy texture of the shrimp, you can absolutely store leftovers. Place any remaining sweet and sour shrimp in an airtight container and refrigerate for up to 3 days. Be aware that the shrimp will likely lose its crispy coating as it absorbs the sauce over time. Reheating can be done gently on the stovetop or in the microwave, but don’t expect the initial crispiness to return.
Yes, absolutely! Frozen shrimp are a convenient and often more economical option. Even most “fresh” shrimp at the seafood counter have likely been previously frozen and thawed. The key to success with frozen shrimp is proper thawing and drying. Thaw them thoroughly, ideally in the refrigerator overnight, or quickly under cold running water. Once thawed, use paper towels to pat them as dry as possible. This step is critical; any residual moisture will prevent the cornstarch from sticking and can make the oil splatter during frying, ultimately hindering the shrimp from becoming crispy.
Shrimp cooks very quickly, making it easy to overcook. Perfect shrimp will curl into a “C” shape and turn opaque with beautiful pink and red hues. The flesh should be firm but still tender. Overcooked shrimp, on the other hand, tend to curl into a tight “O” shape, turn a dull whitish-grey, and become rubbery and tough in texture. Keep a close eye on them; 2-3 minutes per side during frying is typically sufficient for medium-sized shrimp.
Certainly! If you enjoy a bit of heat, you can easily adapt this recipe. Add a pinch of red pepper flakes to the vegetables as they stir-fry, or a dash of sriracha or chili garlic sauce to the sweet and sour sauce mixture. Adjust to your desired level of spice.
This sweet and sour sauce and vegetable combination is incredibly versatile! You can substitute the shrimp with crispy chicken (cut into bite-sized pieces and fried similarly to the shrimp), pork, or even firm tofu. For chicken or pork, ensure they are cooked through before combining with the sauce. For tofu, press out excess water, then coat in cornstarch and fry until golden brown.
The beauty of homemade sauce is the ability to customize! If you prefer it less sweet, slightly reduce the amount of honey. If you like it more tangy, add another teaspoon or two of rice vinegar. Always taste and adjust as you go to find your perfect balance.
Expert Tips for the Best Sweet and Sour Shrimp
- Don’t Overcrowd the Pan: Whether frying shrimp or stir-frying vegetables, work in batches if necessary. Overcrowding lowers the temperature of the oil/pan, leading to steaming instead of crisping/sautéing.
- Prep Ahead: Chop all your vegetables and mix your sauce ingredients beforehand. Stir-frying is a very fast process, and having everything ready to go will ensure a smooth and successful cooking experience. This is often called “mise en place.”
- High Heat is Key for Stir-Frying: A hot wok or skillet is essential for achieving tender-crisp vegetables and searing flavors quickly. Don’t be shy with the heat!
- Wok Wisdom: If you have a wok, use it for both frying the shrimp (after draining the oil) and stir-frying the vegetables. Its sloped sides and high heat retention are perfect for this style of cooking.
Perfect Serving Suggestions for Your Sweet and Sour Shrimp
This Sweet and Sour Shrimp is a complete meal in itself, but it truly shines when served with the right accompaniments. Here are some fantastic ideas to complete your homemade takeout experience:
- Classic Rice: Serve warm over a bed of fluffy white rice, brown rice for a healthier option, or even a flavorful fried rice for extra indulgence. The rice is perfect for soaking up every last drop of that incredible sauce.
- Noodle Dishes: For a different carb base, consider serving it alongside simple stir-fried noodles or lo mein.
- Extra Veggies: Boost your vegetable intake with a side of steamed broccoli, stir-fried bok choy, or a simple Asian-inspired salad.
- Appetizers: Pair with classic Chinese appetizers like homemade egg rolls, spring rolls, or crab rangoon for a truly authentic feast.
- Garnishes: A sprinkle of sliced green onions (scallions) adds a fresh, zesty bite and beautiful color. Toasted sesame seeds provide a lovely nutty crunch and visual appeal. Fresh cilantro can also offer a fragrant finish.
More Delicious Shrimp Recipes You’ll Love
If you’re a fan of shrimp, you’re in luck! There are so many incredible ways to prepare this versatile seafood. Once you’ve mastered this Sweet and Sour Shrimp, explore some of our other popular and equally delightful shrimp recipes:
- Cajun Shrimp: A spicy, flavorful dish with a kick.
- Hibachi Shrimp: Bring the Japanese steakhouse experience right to your home.
- Teriyaki Shrimp: Sweet and savory, perfect over rice.
- Garlic Butter Shrimp: A timeless classic that’s simple yet incredibly satisfying.
- Citrus Pepper Shrimp: Light, bright, and bursting with zesty flavors.
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Sweet and Sour Shrimp
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 12 ounces raw shrimp peeled, deveined, tails removed
- 2 Tablespoons cornstarch divided
- vegetable oil or olive oil for frying
- 3 Tablespoons olive oil
- ½ cup chopped onion
- ½ cup chopped red bell pepper
- ½ cup chopped green bell pepper
- ¼ cup soy sauce
- 3 Tablespoons rice vinegar
- ¾ cup pineapple juice
- 2 Tablespoons tomato paste
- ¼ cup honey
- ¼ cup water
- ½ cup pineapple wedges
Things You’ll Need
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Large deep sided skillet
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Wok
Before You Begin
- You can use the wok for both cooking the shrimp in vegetable oil and the remaining part of the recipe, you will just need to drain the vegetable oil from the pan after cooking the shrimp.
- You can easily use frozen shrimp in place of raw shrimp from the grocery store, just be sure to let them thaw and pat them dry before beginning. This way, the shrimp will fry up to crispy perfection.
- Onions and both red and green bell pepper add extra flavor and texture to this dish. You can opt for a different vegetable such as broccoli or zucchini if preferred.
- Though this recipe tastes best right away, you can still keep it stored in an air-tight container kept in the refrigerator for up to 3 days. The shrimp likely won’t retain its crispy texture as it soaks up the sauce while it sits.
Instructions
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In a large bowl, toss the shrimp with half the cornstarch, using a gloved hand to coat mix well.
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Add enough vegetable oil to a large deep sided skillet to come about an inch up the sides. Heat oil over medium-high heat until shimmering.
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Add shrimp to the hot oil and cook for 2-3 minutes per side, remove to paper towels.
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Heat olive oil in a wok over medium-high heat until shimmering.
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Add onion and both bell peppers and cook, stirring occasionally, for 2 minutes.
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Add soy sauce, rice vinegar, pineapple juice, tomato paste, and honey. Stir to combine.
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Combine cornstarch and water to make a slurry. Add the slurry to the wok and stir to combine. Allow mixture to cook for 2-4 minutes, until mixture begins to thicken.
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Add shrimp and pineapple wedges. Stir and cook for another minute, just long enough to heat through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.