Sweet and Sour Shrimp

Yield:
4 servings
Level:
Easy
Ingredients
Directions

To make the sauce, in a bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

In a bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.


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    72 Reviews
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    I made it exactly as written and will make it again, also trying some new ingredients. It is a very attractive and delicious dish!
    This had great flavor!! The only change I made was used red bell pepper instead of green as I like the flavor of the red,yellow and orange peppers better. I served over jasmin rice. I will make this again but might add some zucinni or squash.
    This is a fabulous recipe. I was trolling the web for a sweet and sour shrimp and many of them wanted an overnight marinade. I was intimidated by the number of ingredients, but once I read through it, I realized it wasn't bad at all. My family loved it. The only change I made was to use cherry tomatoes instead of maraschino cherries. I was looking for a healthier alternative. The consensus around our table was "Make this again!"
    Absolutely fantastic. I added about 1 extra teaspoon of vinegar as I thought it was not quite "sour" enough and a bit on the sweet side.. but other than that --- my family RAVED and I will make this again.
    Wow! BAM!!
    We loved this! We doubled it and used Costco unthawed meatballs instead of the shrimp, and it was outstanding. I did add a red bell pepper along with the green, left out the cherries, and made the sauce separately and in advance to allow flavors to meld/season. Fired up the rice cooker with brown rice instead of white also. This is a keeper!
    Excellent recipe. Made it with shrimp once and with chicken another time and both went over well. Rave reviews.
    It was excellent. My husband devoured the entire plate. It was better than the sweet and sour shrimp we eat out. I didnt have any green onions or cherries but it was delicious. Totally totally recommended.
    I had never made sweet and sour shrimp before, so I searched for recipes and compared techniques and ingredients. I chose this because it was easy, and pretty much encompassed what other recipes include. I was skeptical about using ketchup because I didn't want added sugar, but I gave it a try. Didn't notice it in the dish once it was completed. I used brown sugar as the sweetener, added lime to my cornstarch instead of water, and used rice wine vinegar. My family devoured this dish. Everyone had seconds. I used 1.5 pounds of shrimp and made a little extra sauce, just to make sure we had enough. Also added colored bell peppers I had on hand, and sliced carrots. Pepper flakes didn't bother me - just add to your preference. I also left out the cherries. I served with Thai-style coconut rice, which uses coconut milk and coconut flakes cooked into the rice. It really complimented the dish.
    Very easy to make and tasty.
    this recipe was great!!! cant go wrong with Emerils recipes :
    I thought of making something simple and easy for me and my hubby. So, i did give this recipe a shot. Oh man,it's tasty! Surely, im making this recipe over and over again.
    This recipe is easy and delicious!
    Very tasty and easy. It was a bit spicy so I went easy on the red pepper flakes as others mentioned. I would definely make this again and even substitute chicken or pork. This is not an authentic recipe but I made it on a Wed night for just the 2 of us and it was quite delicious with the pineapple and cherries.
    Another favorite Emeril recipe that I will make over and over. Like some other reviewers, I changed up the vegetables just a bit, based on what I had on hand. I used green beans, red bell peppers and onions. It was a bit too spicy for me, so next time will reduce the red pepper flakes.
    I really liked this dish, especially with a little heat. I omitted the cherries and pineapple because I'm not a fan of ultra sweet dishes. I used carrot, green pepper and yellow onion instead. I will make it this way again.
    I thought this dish was a nice asian fusion dish. It definitely wasn't authentic according to everyone at the table, especially with the cherries and pineapple, but it was tasty.
     

     
    I served it with a couple of great chinese dishes I found on the food network website including Fried Rice with Egg and Szaechuan Eggplant. Both of those were completely authentic.
     

     
    It was a complete feast!
    This was tasty and easy. My teenage son a new cook and he tackled this recipe... He did well!! This recipe is a bit spicy for my son... but I like spicy so it was fine for me .
    Simple ingredients great taste. Recipe is perfect as is will do again
    Very good. Left out the cherries, but other than that, I followed the recipe exactly.
    Different stroles for different folks I guess, but it's incredible to me that anyone could find fault with this dish. It sounded so good to me I doubled the recipe and now I wish I had quadrupled it. It's not for people that don't like spicy food but I absolutely loved it. I don't usually use Emeril's recipes because they sometimes are more complicated than I want to tackle. This one was simple and couldn't have possibly been any better. Thanks Emeril.
    Didn't leave out any of the ingredients but added extra pineapple because we love it. This was great! Will put this recipe on the rotation. Was hesitant about the cherries, but boy they were tasty in there!
    A new word. I have made this recipe before but now just adding a comment. I also omit the cherries because not a big fan of cherries in dinner. I must give it to Emeril my family looovvvvvvvvvveeeeeeeeessssssssss this dish. My husband told me the next time I make it to make a little extra because his co-worker (just from the smell of the dish) asked can he bring some in for him LOL. Again love it will be cooking it for Sunday's dinner.
    This is the first time I've ever left a review for anyone. Emeril's recipe was fantastic. The only thing I did different - I added the juice of one lime and a heaping tablespoon of oyster sauce. Try it - you'll LOVE IT!
    This is delicous. I used chicken instead of shrimp and omitted the cherries. My daughter thought it was a bit spicy - at first. We will make this one again.
    I bought a wok specifically for this recipe, and it was well worth it! Fun to cook and delicious. The coupling of the sweetness and the heat is fantastic. (I did made one change, though: I left out the cherries because, well, they just didn't appeal to me!).
    I reduced the crushed red peper in 1/2 and added 2 Tbsp of oyster sauce. You can buy oyster sauce in any asian market; They usually come in a bottle. I also marinated shrimp with a little salt, cooking wine, corn starch, and egg white to seal in the flavor and keep the texture of shrimp with just the right plumpness. Overall this is an easy and flavorful recipe. Very good color presentation when served on a bed of white rice.
    I thought this was not only flavorful but super easy. We like things a little spicier so I added extra red pepper flakes, and I forgot to pick up the cornstarch at the store so I used flour instead and that worked out just fine. Best part about this dish was while your chewing everything is sweet then you swallow and you can feel the red pepper flakes in the back of your throat. This is a keeper!
    I really enjoyed making and eating. My picky eater husband liked it too...except he removed peppers (figures).
    Tastes like it came right from your favorite Chinese restaurant. Easy to prepare, quick cooking, and delicious
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