Sweet and Sour Shrimp

4 servings

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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4.8 72
I made it exactly as written and will make it again, also trying some new ingredients. It is a very attractive and delicious dish! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!" item not reviewed by moderator and published
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. item not reviewed by moderator and published
Wow! BAM!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Excellent recipe. Made it with shrimp once and with chicken another time and both went over well. Rave reviews. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very easy to make and tasty. item not reviewed by moderator and published

Not what you're looking for? Try:

Sweet-and-Sour Shrimp Kebabs

Recipe courtesy of Patrick and Gina Neely