Why did my shrimp turn out rubbery?

Overcooking is the most common cause — shrimp are done as soon as they curl into a C-shape and turn pink, about 2-3 minutes total.

Can I make the sauce ahead of time?

You can mix the sweet and sour sauce (without the cornstarch slurry) up to 2 days in advance and refrigerate it in an airtight container.

What can I use instead of rice vinegar?

White vinegar or apple cider vinegar mixed with a pinch of sugar works as a substitute, but the flavor will be slightly sharper.

How do I prevent the sauce from being too thick or too thin?

Add the slurry slowly and stop when the sauce coats the back of a spoon — you can always add more but can't remove it.

Can I use canned pineapple instead of fresh?

Yes, but drain it well — canned pineapple is packed in syrup, which will make the sauce sweeter and thinner.

Home / Recipes / chinese_american / Sweet and Sour Shrimp

chinese_americanEasynon vegetariandairy freenut freehigh protein

Sweet and Sour Shrimp

RATING

4.6/5(185)

TASTE SCORE

9/10

Plump, juicy shrimp tossed in a glossy, vibrant sweet and sour sauce with crisp bell peppers and sweet pineapple chunks. This Chinese-American takeout favorite comes together in just 25 minutes and delivers that perfect balance of tangy, sweet, and savory in every bite.

PREP

15m

COOK

10m

SERVES

1 CUP

312 cal

SERVINGS

METHOD · 8 STEPS

prep · ~3 min
Pat the shrimp dry and coat with cornstarch.
1.Pat shrimp very dry with paper towels — any moisture prevents crisping.
2.Toss shrimp in a bowl with 2 tbsp cornstarch, salt, and black pepper until evenly coated.
mix · ~1 min
Mix the sweet and sour sauce.
In a small bowl, whisk together rice vinegar, ketchup, soy sauce, and sugar until the sugar dissolves completely.
mix · ~1 min
Make the cornstarch slurry.
In a separate small bowl, whisk together the remaining 1 tbsp cornstarch with 3 tbsp water until smooth and lump-free.
fry · ~3 min
Sear the shrimp until pink and crisp.
1.Heat 2 tbsp vegetable oil in a wok over high heat until shimmering.
2.Add shrimp in a single layer. Sear 90 seconds without moving, then flip and sear another 60 seconds until golden and just cooked through.
3.Transfer shrimp to a plate and set aside.
TIPWork in batches if your wok is small — crowding steams the shrimp instead of searing.
saute · ~3 min
Stir-fry the vegetables and aromatics.
1.Add the remaining 1 tbsp oil to the wok, still over high heat.
2.Add bell pepper and onion chunks. Stir-fry for 2 minutes until slightly charred but still crisp.
3.Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
saute · ~2 min
Add pineapple and sauce, then thicken.
1.Add pineapple chunks to the wok and toss for 30 seconds.
2.Pour in the sweet and sour sauce. Bring to a fast simmer.
3.Stir the cornstarch slurry once more, then drizzle it into the simmering sauce while stirring constantly.
4.Cook 30-45 seconds until the sauce turns glossy and thick.
TIPAlways re-stir the slurry before adding — cornstarch settles fast.
assemble · ~1 min
Return shrimp to the wok and toss to coat.
Add the seared shrimp back to the wok. Toss everything together for 30 seconds until the shrimp are well coated and heated through.
serve
Garnish with scallions and serve immediately.
Transfer to a serving platter, scatter sliced scallions on top, and serve hot over steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat shrimp bone-dry before coating to ensure a crisp crust.
2
Use fresh pineapple for bright acidity; canned pineapple is too sweet.
3
Work in batches when searing shrimp to avoid steaming them.
4
Re-stir the cornstarch slurry just before adding to the sauce.
5
Have all ingredients prepped before you start cooking — the stir-fry goes fast.
6
Taste the sauce before adding the slurry and adjust sugar or vinegar to your liking.
7
Serve immediately; the shrimp and vegetables lose their crispness if they sit.