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Bowl of sweet and sour shrimp over top rice.
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Sweet and Sour Shrimp

Ready for dinner in less than 30 minutes, this Sweet and Sour Shrimp is the perfect quick weeknight meal. Made with a combination of quick-cooking shrimp, bell peppers, and pineapple chunks combined with a delicious sticky sweet and sour sauce, your family will be reaching for seconds.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 servings
Calories: 337kcal
Author: Justin Coit


  • 1 lb shrimp peeled, de-veined and patted dry with paper towel
  • salt & pepper to taste
  • 2 tbsp vegetable oil divided
  • 1 red bell pepper diced
  • 2 cloves garlic minced
  • 1 tsp ginger minced
  • 1 cup pineapple chunks

For the Sweet and Sour Sauce:

  • cup honey
  • cup rice vinegar
  • 1 tbsp soy sauce or tamari
  • 3 tbsp tomato paste
  • 3 tbsp pineapple juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • chopped green onions and toasted sesame seeds for garnish


  • Whisk together honey, rice vinegar, soy sauce, tomato paste, and pineapple juice and a medium bowl. Set aside.
  • Whisk together cornstarch and water in a small bowl. Set aside.
  • In a mixing bowl, add shrimp with salt and pepper and mix to coat evenly.
  • Heat 1 tbsp of oil in a wok or large pan over medium-high heat then add shrimp and cook for a couple minutes until fully cooked. Transfer shrimp to a plate and set aside.
  • In same wok/pan, add 1 tablespoon of vegetable oil to the pan and add the bell pepper. Stir-fry for 2 minutes.
  • Add in the garlic and ginger, stir-fry for 30 seconds.
  • Add in the pineapple and stir-fry for 30 seconds.
  • Next, pour in the sweet and sour sauce mixture, stir and cook at a simmer for 2 minutes.
  • Whisk in the water & cornstarch mixture, stirring constantly until the sauce is thickened (approximately 30 seconds).
  • Add the cooked shrimp, stir to combine and cook until shrimp are warmed through (approximately 1-2 minutes).
  • Serve with chopped green onions and toasted sesame seeds.



  • If you are using tomato paste from a can, you can freeze any leftover into 1 tablespoon servings to pull out and use in the upcoming months. I like using the paste from a tube so we can put a cap on it and store it in the fridge.
  • If you'd like to add a spicy kick to this, you can add a tablespoon or two of sriracha into your sauce.
  • You don't have to serve this over rice, you can try quinoa, cauliflower rice, stir fry noodles, ramen, or whatever you have on hand.
  • This recipe goes really well with my Vegetable Stir Fry.


Calories: 337kcal | Carbohydrates: 41g | Protein: 25g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 286mg | Sodium: 1232mg | Potassium: 396mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1145IU | Vitamin C: 53mg | Calcium: 189mg | Iron: 3mg