Easy Crispy Sweet and Sour Shrimp: Your Go-To Homemade Takeout Recipe
Embark on a culinary adventure with this incredibly easy sweet and sour shrimp recipe, delivering vibrant flavors and a satisfying crunch that rivals your favorite takeout. Succulent, perfectly crispy shrimp are quickly stir-fried with colorful bell peppers and tender onions, then enveloped in a glorious homemade sweet and savory sauce. This delectable sauce, a harmonious blend of tangy vinegar, sweet pineapple juice, and rich tomato, transforms simple ingredients into an extraordinary meal that’s both quick to prepare and utterly delicious. Forget the delivery menu – get ready to create a masterpiece in your own kitchen!
Why You’ll Love This Sweet and Sour Shrimp Recipe
This sweet and sour shrimp recipe isn’t just another dish; it’s an experience that brings the magic of a Chinese takeout dinner right to your home, often surpassing it in freshness and flavor. What makes it truly exceptional? It’s the perfect harmony of textures and an explosion of tangy-sweet goodness. Imagine golden, perfectly crispy shrimp, each bite offering a satisfying crunch, paired with tender, vibrant bell peppers and onions. This delightful combination is then generously coated in our signature homemade sweet and sour sauce, which strikes an impeccable balance between savory, sweet, and tangy notes.
Unlike many takeout options, this recipe provides ultimate control over your ingredients, ensuring a fresher, healthier meal without compromising on taste. Moreover, it’s astonishingly fast, going from raw ingredients to a restaurant-quality dish in approximately 35 minutes. You’ll begin by coating your shrimp in cornstarch and giving them a quick, crisping bath in hot oil. Next, you’ll swiftly stir-fry the aromatic onions and colorful bell peppers until they’re perfectly tender. Finally, you’ll introduce the flavorful components to create a luscious, homemade sweet and sour sauce, uniting everything in a grand finale of flavor. It’s truly a simple, efficient, and deeply satisfying way to enjoy a beloved classic.
Key Ingredients for Homemade Sweet and Sour Shrimp
For a complete list of all precise measurements, ingredients, and detailed instructions, please refer to the printable recipe card available at the conclusion of this post. Here’s a closer look at the stars of our dish:
Ingredient Spotlight & Expert Substitutions
Let’s dive deeper into the components that make this sweet and sour shrimp recipe sing, along with some helpful tips for variations:
SHRIMP – You will need 12 ounces of raw shrimp, ideally peeled, deveined, and with tails removed for ease of eating. While fresh shrimp from the seafood counter is excellent, frozen shrimp are a perfectly acceptable and convenient alternative. Just be sure to thaw them completely and thoroughly pat them dry with paper towels before you begin cooking. This crucial step ensures that the cornstarch coating adheres properly, allowing the shrimp to fry up to that coveted crispy perfection, rather than steaming in excess moisture. Consider using medium to large shrimp for the best texture and visual appeal in this dish.
SWEET AND SOUR SAUCE – The heart of this dish lies in its vibrant, homemade sauce. It’s a masterful blend of rich soy sauce for umami depth, zesty rice vinegar for essential tang, sweet and bright pineapple juice, concentrated tomato paste for a touch of savory sweetness and color, and luscious honey to balance the acidity and add natural sweetness. When you combine these ingredients, you create a complex flavor profile that’s far superior to pre-made sauces. The addition of juicy pineapple wedges at the very end, tossed in with the shrimp, infuses even more tropical sweetness and a delightful textural contrast.
COLORFUL VEGETABLES – We use onions, along with both red and green bell peppers, not only for their fantastic flavor but also for their appealing color and satisfying crunch. These vegetables soften beautifully while retaining a slight crispness, adding important texture to the dish. However, feel free to get creative with your vegetable choices! Broccoli florets, sliced zucchini, crisp snap peas, water chestnuts, or even thinly sliced carrots would make wonderful additions or substitutions, allowing you to tailor the dish to your preference or whatever you have on hand. Just ensure they are cut into similar-sized pieces for even cooking.
Step-by-Step: How to Make Sweet and Sour Shrimp
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For the full printable version of this recipe, complete with precise measurements and detailed instructions, you can Jump to Recipe at the bottom of this page.
- In a large mixing bowl, take your peeled, deveined, and dried shrimp and toss them thoroughly with half of the cornstarch. Using a gloved hand will help ensure each shrimp is evenly coated, which is key for achieving that desirable crispy exterior when fried.
- Prepare your frying vessel by adding enough vegetable or olive oil to a large deep-sided skillet, ensuring the oil reaches about an inch up the sides. Heat the oil over medium-high heat until it shimmers, indicating it’s hot enough for frying. A small test with a piece of cornstarch-coated shrimp can confirm it’s ready.
- Carefully add the cornstarch-coated shrimp to the hot oil. Fry for approximately 2-3 minutes per side, or until they turn golden brown and opaque. Avoid overcrowding the pan; cook in batches if necessary to maintain oil temperature. Once cooked, remove the crispy shrimp and place them on paper towels to drain any excess oil.
- In a separate wok (or after carefully draining the oil from your skillet), heat the olive oil over medium-high heat until it shimmers.
- Add the chopped onion, red bell pepper, and green bell pepper to the hot wok. Cook, stirring occasionally, for about 2 minutes. The goal is for the vegetables to become slightly tender yet still retain a pleasant crisp-tender texture and vibrant color.
- Pour in the soy sauce, rice vinegar, pineapple juice, tomato paste, and honey into the wok with the vegetables. Stir all the ingredients together thoroughly until they are well combined and the tomato paste has dissolved, forming the base of your aromatic sweet and sour sauce.
- In a small separate bowl, combine the remaining cornstarch with water to create a smooth slurry. Gradually add this cornstarch slurry to the bubbling sauce in the wok, stirring continuously. Allow the mixture to cook for another 2-4 minutes, or until the sauce begins to thicken to your desired consistency. It should be glossy and able to coat the back of a spoon.
- Finally, gently add the crispy fried shrimp and the pineapple wedges to the thickened sweet and sour sauce. Stir everything together just long enough to heat the shrimp and pineapple through, about one minute. Be careful not to overmix, as you want to preserve the shrimp’s crispy texture. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips
While this sweet and sour shrimp recipe truly shines brightest when served fresh, you can absolutely store any leftovers. Transfer the cooled shrimp and sauce mixture into an airtight container and keep it in the refrigerator for up to 3 days. It’s important to note that the crispy texture of the shrimp will likely soften as it sits and absorbs the sauce, but the flavors will remain delicious. To reheat, gently warm in a skillet over medium heat or in the microwave until heated through. For best results, avoid over-reheating, which can make the shrimp rubbery.
Absolutely, using frozen shrimp is a perfectly viable and convenient option for this sweet and sour shrimp recipe. In fact, many “fresh” shrimp sold at the seafood counter have likely been previously frozen and thawed. The key to success with frozen shrimp is proper thawing and drying. Make sure to thaw the shrimp completely, either overnight in the refrigerator or by placing them in a colander under cold running water. Once thawed, thoroughly pat them dry with paper towels. This step is crucial; excess moisture will prevent the cornstarch from adhering properly and can lead to less crispy shrimp when fried.
Shrimp cooks remarkably quickly, which also means it can easily become overcooked. Perfectly cooked shrimp will curl into a loose “C” shape and turn an opaque pink and red color. The flesh will appear plump and firm. If shrimp turn into a tight “O” shape and appear whitish-grey, they are likely overcooked, resulting in a rubbery and less enjoyable texture. When frying, aim for just a few minutes per side until you see these visual cues.
Yes, you can absolutely prepare the sweet and sour sauce a day or two in advance. Simply whisk all the sauce ingredients (soy sauce, rice vinegar, pineapple juice, tomato paste, and honey) together and store it in an airtight container in the refrigerator. When you’re ready to cook, just proceed with stir-frying the vegetables, then add your pre-made sauce, bring it to a simmer, and thicken it with the cornstarch slurry before adding the shrimp and pineapple. This makes meal prep even quicker!
For truly extra crispy sweet and sour shrimp, ensure your shrimp are completely dry before coating them in cornstarch. You can even dust them lightly with flour first, then cornstarch, for a double coating. Make sure your oil is at the correct temperature (around 350-375°F or until shimmering) and avoid overcrowding the skillet. Frying in smaller batches allows the oil temperature to remain high, leading to a crispier finish. Don’t fry them too long; overcooked shrimp become tough, regardless of the coating.
Customizing your sweet and sour sauce is easy! For more tang, you can add a splash more rice vinegar or a tiny bit of lime juice. If you prefer it sweeter, a bit more honey or a dash of brown sugar can be added. Taste as you go and adjust to your personal preference. Remember, the pineapple juice also contributes to the sweetness, so consider the ripeness of your pineapple as well.
Delicious Serving Suggestions
Once your irresistible sweet and sour shrimp is ready, the serving possibilities are endless! Traditionally, it’s fantastic served warm over a bed of fluffy white rice, which soaks up the savory sauce beautifully. For a richer flavor, consider serving it with fragrant fried rice or a side of savory lo mein noodles. Garnish your dish with freshly sliced green onions for a touch of freshness and a sprinkle of toasted sesame seeds for an added nutty crunch. For a more complete meal, you can also serve it alongside steamed broccoli, stir-fried bok choy, or a light Asian-inspired salad. Enjoy this vibrant dish as a weeknight dinner or as a standout centerpiece for a casual gathering!
Explore More Delicious Shrimp Recipes
If you love shrimp as much as we do, you’re in for a treat! Here are a few more fantastic shrimp recipes to add to your culinary repertoire:
- Spicy Cajun Shrimp
- Sizzling Hibachi Shrimp
- Savory Teriyaki Shrimp
- Classic Garlic Butter Shrimp
- Zesty Citrus Pepper Shrimp
I absolutely adore spending time in the kitchen, experimenting with new recipes, and sharing my culinary discoveries with all of you! To make sure you never miss out on a delicious new dish, I offer a convenient newsletter delivered straight to your inbox every time a new recipe posts. Simply subscribe today and start receiving your free daily recipes – it’s the easiest way to stay inspired and keep your meals exciting!
Sweet and Sour Shrimp
IMPORTANT – Don’t forget to check out the Frequently Asked Questions and Expert Tips section earlier in this blog post. You’ll find valuable advice and answers to common questions!
Print It
Pin It
Rate It
Save ItSaved!
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
-
Large deep sided skillet
-
Wok
Before You Begin: Essential Tips for Success
- For efficiency, you can use a single wok or deep-sided skillet for both frying the shrimp and preparing the sauce. Just remember to carefully drain and clean the pan of any excess frying oil after cooking the shrimp before proceeding with the sauce and vegetables.
- When using frozen shrimp, always ensure they are fully thawed and meticulously patted dry with paper towels. This crucial step is vital for the cornstarch to adhere properly, guaranteeing your shrimp achieve a beautifully crispy texture when fried.
- Feel free to customize your vegetable mix! While onions, red, and green bell peppers offer fantastic color and flavor, you can easily substitute or add other vegetables like crisp broccoli florets, sliced zucchini, crunchy snap peas, or water chestnuts to enhance the dish to your liking.
- While this sweet and sour shrimp is undeniably best enjoyed immediately for peak crispiness, leftovers can be stored. Place them in an airtight container in the refrigerator for up to 3 days. Be aware that the shrimp’s delightful crispy texture will likely soften as it sits in the sauce over time.
- For an extra crispy coating on your shrimp, ensure your frying oil is heated to the optimal temperature (around 350-375°F). Frying in smaller batches will help maintain this temperature, preventing the oil from cooling down and resulting in a crispier, more evenly cooked shrimp.
Instructions
-
In a large bowl, toss the raw, peeled, deveined, and thoroughly dried shrimp with half of the cornstarch until each piece is evenly coated. Using a gloved hand can help ensure uniform coverage.
-
Add enough vegetable or olive oil to a large deep-sided skillet to cover about an inch of the bottom. Heat the oil over medium-high heat until it shimmers and reaches approximately 350-375°F.
-
Carefully add the coated shrimp to the hot oil, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, or until the shrimp are golden brown, opaque, and cooked through. Remove the crispy shrimp to a plate lined with paper towels to drain excess oil.
-
In a wok or the same skillet (after carefully draining and wiping out excess frying oil), heat 3 tablespoons of olive oil over medium-high heat until it shimmers.
-
Add the chopped onion, red bell pepper, and green bell pepper to the wok. Stir-fry for about 2 minutes, or until the vegetables are crisp-tender and fragrant.
-
Pour in the soy sauce, rice vinegar, pineapple juice, tomato paste, and honey. Stir well to combine all ingredients, ensuring the tomato paste is fully dissolved into the sauce base.
-
In a small bowl, whisk together the remaining cornstarch with water to form a smooth slurry. Gradually add this slurry to the simmering sauce in the wok, stirring constantly. Continue to cook for 2-4 minutes, or until the sauce thickens to a rich, glossy consistency.
-
Gently add the cooked crispy shrimp and pineapple wedges to the thickened sweet and sour sauce. Stir to coat everything evenly and cook for just one more minute, allowing the shrimp and pineapple to heat through without overcooking the shrimp. Serve immediately.
Nutrition Information
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.