This easy Sweet and Sour Shrimp recipe delivers a restaurant-quality, gluten-free Chinese-inspired dish in about 20 minutes. It’s better than takeout and requires no wok—perfect for busy weeknights.
This one-pan dinner is preservative-free and simple to prepare. Serve over steamed rice with a side of wonton soup for a complete meal.
Stir Fry Ingredients
These are the basic ingredients; you can customize with additional vegetables like bok choy, bamboo shoots or broccoli.
- Shrimp – peeled and deveined
- Red bell pepper – chopped
- Green bell pepper – chopped
- Water chestnuts (optional) – chopped or sliced
- Sesame oil
- Green onions – for garnish (optional)
- Sesame seeds – for garnish (optional)
- Salt and black pepper – to taste
- Prepared rice (Basmati recommended; Jasmine, white or brown will also work)
Sweet and Sour Sauce Ingredients
- Rice vinegar
- Soy sauce or tamari (for gluten-free)
- Maple syrup
- Light brown sugar
- Ketchup
- Pineapple juice (optional; use canned, see notes)
- Red chile flakes (optional, for heat)
Optional thickening ingredients
- Water
- Cornstarch
How to make restaurant-quality Sweet and Sour Shrimp
This overview covers the method; exact measurements and timing are provided in the recipe section below.
- Combine the sauce ingredients in a bowl and set aside.
- Warm the sauce in a saucepan over low heat, bring briefly to a boil, then reduce to a simmer.
- Heat a large non-stick skillet over medium-high heat, add sesame oil and sauté the chopped vegetables for 3–4 minutes.
- Add the shrimp and cook 3–4 minutes until they turn pink and opaque.
- Pour the warm sweet and sour sauce into the skillet, combine and cook until the sauce begins to thicken. If you prefer a thicker sauce, add a cornstarch slurry (cornstarch mixed with water) a little at a time until desired consistency is reached.
Make ahead
Prepare the sweet and sour sauce and store it airtight in the refrigerator for up to 3 days. Reheat on the stovetop, add cooked or raw shrimp and finish as directed.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop; the sauce may thicken in storage—thin with a splash of water if needed.
Serve the sweet and sour shrimp over rice and garnish with chopped scallions and toasted sesame seeds. A fortune cookie is optional but fun.
Related recipes
- Wonton Soup
- Chinese Sticky Ribs
- Harissa Shrimp with Black Rice
- Crunchy Asian Salad
- Creamy Coconut Shrimp
If you try this recipe, please leave a comment and rating—the feedback is appreciated!
Sweet and Sour Shrimp
Restaurant-quality, gluten-free Chinese-inspired dish that’s ready in 20 minutes. Quick, easy and healthier than takeout.
Ingredients
Sweet and Sour Sauce
- ½ cup rice vinegar
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup
- ½ cup packed light brown sugar
- 3 tablespoons ketchup
- ⅔ cup canned pineapple juice (optional)
Slurry (optional)
- 2 tablespoons cornstarch
- ⅓ cup water
Stir Fry
- 1 pound shrimp, peeled and deveined
- 3 cups prepared rice (Basmati, Jasmine, white or brown)
- 1 cup chopped red bell pepper
- 1 cup chopped green bell pepper
- 1 can chopped or sliced water chestnuts
- ½ teaspoon sesame oil
- Chopped green onions, for garnish
- Sesame seeds, for garnish
- Salt and pepper, to taste
Instructions
- Peel, rinse and devein the shrimp; set aside.
- Chop the vegetables and set aside.
- Prepare rice according to package directions.
Sweet and Sour Sauce
- In a medium saucepan combine the rice vinegar, soy or tamari, maple syrup, brown sugar, ketchup and canned pineapple juice. Bring to a brief boil, then reduce heat and simmer. Keep warm.
Stir Fry
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Add the bell peppers and water chestnuts; sauté for about 3 minutes.
- Add the shrimp and cook about 3 minutes, until they begin to turn pink.
- Pour the warm sweet and sour sauce into the skillet and combine. If you prefer a thicker sauce, whisk the cornstarch and water together to make a slurry and add half to the pan. Cook on medium-high until the sauce thickens; add more slurry if needed. Season with salt and pepper to taste.
- Plate rice, spoon shrimp and sauce over the top, and garnish with chopped green onions and sesame seeds.
Notes
- Do NOT use fresh pineapple juice—use canned pineapple juice. Fresh pineapple contains the enzyme bromelain, which can prevent the sauce from thickening when cornstarch is added.
- Vegetable additions that work well: bamboo shoots, bok choy, mushrooms, or bean sprouts.
- Prepared rice tip: rice expands when cooked. One cup of dry rice generally yields 2½–3 cups cooked. Plan accordingly for larger groups.
Nutrition Estimate
Calories: 465 kcal
Carbohydrates: 89 g
Protein: 20 g
Fat: 3 g
Sugar: 41 g
Sodium: 1020 mg