This sweet and sour shrimp recipe is made with crispy shrimp, colorful veggies and pineapple, all tossed in a homemade sweet and sour sauce. The perfect quick and easy summer dinner that’s great for entertaining!
There’s nothing better than enjoying a restaurant quality meal in the comfort of your own home! Serve this sweet and sour shrimp with veggie fried rice and a side of homemade egg rolls for a dinner that’s sure to get rave reviews.
I don’t know about you, but this summer I’ve been even more into making quick and easy dinners than ever before. The weather has been just beautiful here in California, and who wants to spend a ton of time in the kitchen when you could be outside enjoying summer fun? My new favorite way to get dinner on a table in a flash is this sweet and sour shrimp. It tastes like something you’d get at a restaurant, but is easy enough to make at home any day of the week.
I’m always looking for new ways to incorporate seafood into my family’s diet, as the USDA recommends at least two 4-ounce servings of seafood a week. My picky eaters happen to love SeaPak Jumbo Butterfly Shrimp, which is what I often turn to when we’re trying to meet our seafood goal! I combine these plump and crispy shrimp with summery ingredients like pineapple and bell peppers for a meal that’s perfect to enjoy outside on a bright sunny day.
How do you make sweet and sour shrimp?
There are two steps to this sweet and sour shrimp. The first step is to prepare the shrimp and vegetables. The shrimp and peppers cook together on a sheet pan in the oven. While the shrimp are cooking, I make an easy homemade sweet and sour sauce. After the shrimp and peppers come out of the oven, they get tossed with fresh pineapple chunks and the sauce. I also like to put up a pot of rice to boil at the same time as I put the shrimp in the oven. Serve the sweet and sour shrimp over the rice and enjoy!
We often eat outdoors in the summer time, and one thing I do to make it enjoyable for all is to set up a buffet outside with plates, silverware, napkins, pitchers of drinks and our meal. That way people aren’t running in and out of the house constantly to get more food or refill their drinks. It’s definitely a more relaxing way to eat!
More great Asian food recipes
Sweet and Sour Shrimp
Ingredients
- 2 9-ounce boxes Frozen Jumbo Butterfly Shrimp
- 2 teaspoons vegetable oil
- 1 red bell pepper cut into 1 inch pieces
- 1 green bell pepper cut into 1 inch pieces
- 1 cup pineapple chunks
- salt and pepper to taste
- cooking spray
For the sauce:
- 1/2 cup sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 425 degrees. Line a sheet pan with foil and coat the foil with cooking spray.
- Place the shrimp on one side of the pan and the peppers on the other side of the pan. Toss the peppers with the oil and season with salt and pepper to taste.
- Bake for 14 minutes or until shrimp are browned and crispy and peppers are softened.
- While the shrimp and peppers are cooking, make the sauce. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.
- Mix the cornstarch with 1 tablespoon of cold water and stir until smooth. Pour the cornstarch into the sauce and cook for 1 more minute or until sauce has thickened.
- Remove the shrimp and peppers from the oven; add the pineapple to the pan. Pour the sauce over the top and toss to coat. Serve immediately, over rice if desired.
Nutrition
This is a sponsored conversation written by me on behalf of SeaPak Shrimp & Seafood Company. The opinions and text are all mine.
I’m going to try several of these recipes. I’m going to use fresh shrimp instead of frozen and fry them myself. I’m from Louisiana and keep fresh/frozen shrimp regularly. I can’t wait to make these dinners for my family. They sound delicious
Am able to use small shrimp, how do I adjust the cooking time ?
If you’re baking them you’d want to bake for about 8 minutes.
Can I use unbreaded frozen shrimp? Since we are gluten free if breading is important, I could try to bread it with gluten free panko crumbs.
It’s fine to use unbreaded shrimp!
I wish I had this recipe years ago. Easy, fun to make with colorful eye appeal and great taste . My store only had coconut breaded shrimp (same brand as your’s) but I think it added another degree of flavor .
I want you to know that no matter what I am making for dinner, I always check your site first! I’m not exaggerating when I say that I use your recipes at least 3x a week! You not only have the most delicious dishes, your step by step, no fuss approach to instruction is so helpful and relatable. As a teacher I certainly can appreciate the time and effort it takes to provide such clear instruction! Though I’m a “seasoned” cook, who rarely gets lost in a kitchen, I have learned a ton of great tips from you! Thank you for taking the time to share with those of us with our own “zoos”, how to put a variety of delicious food on the table no matter the crowd!! Many thanks from this mom in Maine 😊
Lovely! Crunchy and delicious. The sauce was perfect. It was a hit with my husband and daughter. Thanks for sharing!
Sweet and sour chicken is my favorite recipe to order at a restaurant. Just made your version with shrimp and WOW! Instant family favorite recipe! It was delicious!
Love sweet and sour anything so will have to give this a try! The colors are absolutely gorgeous.
I love sweet and sour dishes and this looks amazing! Would love some right now.
This looks delicious and such a great shrimp dish!! I love the sound of the sauce and the concept of the whole dish. We had Sweet and Sour Pork a lot when we were growing up. Can’t wait to try this, cheers!
Delicious and yummy recipe and a must try this weekend. I love sweet and sour too.
Can you use flour instead of cornstarch?
I haven’t tried it this way so I’m not sure if it would work!
Do you cut the tails off the scrimp at some point before serving? Sounds delicious and I’m anxious to try it!
Yes you can remove the tails!
THIS is all I’ll be able to think of all day now! OMG I love shrimp so incredibly much and this combo with sweet pineapple is just incredible!
I made it recipe for my birthday dinner and it was a hit.
So glad you enjoyed it, happy birthday!
I’m a real fan of sweet and sour and this is going on my next weeks meal plan!
Great looking sweet and sour shrimp entree! Looks like a real crowd pleaser!