Sweet and Sour Shrimp Recipe

By: Sheila Reynolds

This Sweet and Sour Shrimp Recipe is just as good as you will find in most Chinese restaurants. Next time you want make sure there is no MSG being slipped into your sweet and sour shrimp meal, this recipe will be your ace in the hole.

Sweet and Sour Shrimp Recipe


1 lb. shrimp, peeled and deveined, tails on
1 red bell pepper, chopped
1 green bell pepper, chopped
3 carrots, peeled and sliced
1 onion, chopped
Salt and pepper, to taste

1 tbs. peanut oil
1 inch ginger, grated
½ cup fresh pineapple, diced
1/3 cup rice vinegar
1 tbs. tomato paste
2 tbs. Sriracha
¼ cup sugar
¼ cup water
2 tsp. cornstarch


1. Heat a wok, coated liberally in oil, to medium high. Stir fry the shrimp and vegetables, seasoning with salt and pepper, until the shrimp is just opaque and beginning to curl. Remove from a pan to a covered platter.
2. Add the peanut oil to the wok and sauté the ginger until fragrant, about 30 seconds. Add the remaining ingredients, except for the water and cornstarch. Bring to a bubble, and reduce the heat, simmering to combine the flavors, about 10 minutes.
3. Whisk the corn starch into the water and then slowly stream this into the pan, whisking thoroughly. Add the shrimp and vegetables, tossing to coat. Cook for five more minutes, and then serve.

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