Sweet and Sour Shrimp Classic

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Cantonese classic, Sweet and Sour Shrimp pairs golden-fried shrimp with vibrant bell peppers and pineapple in a glossy, tangy-sweet tomato-based sauce. The contrast of crisp seafood and jammy sauce makes it a favorite at family tables and banquet halls alike.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 72 gCarbs
• 3 gFiber
• 34 gSugar
• 26 gProtein
• 880 mgSodium
• 520 mgPotassium
• 120 mgCalcium
• 3 mgIron
• 68 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the shrimp

• 1 1/2 lbs large shrimp, peeled and deveined (tails optional)
• 1 tsp kosher salt
• 1 large egg white, lightly beaten
• 2 tbsp cornstarch
• 1 tbsp Shaoxing wine
• 3 cups neutral oil (for frying)

For the sweet and sour sauce

• 1/2 cup ketchup
• 1/2 cup granulated sugar
• 1/3 cup rice vinegar
• 1/4 cup pineapple juice
• 1 tbsp soy sauce
• 2 tbsp cornstarch mixed with 3 tbsp cold water

For the stir-fry

• 1 tbsp neutral oil
• 1 small yellow onion, cut into 1-inch chunks
• 1 red bell pepper, cut into 1-inch chunks
• 1 green bell pepper, cut into 1-inch chunks
• 1 cup fresh pineapple chunks
• 3 cloves garlic, minced
• 1 tsp grated fresh ginger

For serving

• 4 cups steamed jasmine rice
• 2 scallions, thinly sliced (optional)

Directions

1. Pat the shrimp very dry with paper towels, then toss in a bowl with the salt, Shaoxing wine, egg white, and cornstarch until evenly coated. Marinate in the refrigerator while you prep the vegetables.
2. In a medium bowl, whisk together the ketchup, sugar, rice vinegar, pineapple juice, and soy sauce until the sugar dissolves. In a separate small bowl, mix the cornstarch slurry; set both aside.
3. Heat 3 inches of neutral oil in a wok or deep saucepan to 350°F (175°C). Working in batches, fry the shrimp for about 90 seconds until just opaque and lightly golden. Drain on a wire rack (do not crowd the pan).
4. Heat 1 tablespoon of neutral oil in a clean wok over medium-high heat. Add the onion and stir-fry for 1 minute, then add the bell peppers and pineapple; cook another 2 minutes until just tender but still crisp.
5. Push the vegetables to the side and add the garlic and ginger to the center; stir-fry 20 seconds until fragrant.
6. Pour the prepared sauce mixture into the wok and bring to a gentle simmer. Stir the cornstarch slurry once more and drizzle it in, stirring constantly, until the sauce thickens and turns glossy, about 1 minute.
7. Return the fried shrimp to the wok and gently toss everything together for 30 seconds to coat and rewarm the shrimp. Do not overcook.
8. Spoon immediately over steamed jasmine rice, garnish with sliced scallions if desired, and serve hot.
9. Leftover sauce thickens as it cools; loosen any stored portions with a splash of water when reheating.

Cook’s Notes

• For extra-crispy shrimp, dust them lightly with cornstarch after marinating and fry in two short passes at 325°F, then 375°F.
• Fresh pineapple gives a cleaner, brighter tang than canned; if using canned, drain well to avoid a watery sauce.
• Pull the shrimp out as soon as they curl into a loose C-shape; an O-shape means they are overcooked.
• The sauce can be made up to 3 days ahead and refrigerated in a sealed jar—just re-whisk before using.
• Serve immediately after tossing, as the cornstarch coating will soften and lose its crispness within a few minutes.

You might also like

Asian

Char Siu Pork Rice Noodle Roll

Asian

Steamed Sticky Rice in Lotus Leaf

Asian

Fish-Fragrant Eggplant

Desserts

Crispy Glutinous Rice Sesame Balls with Red Bean Filling