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Sweet and Sour Shrimp with Pineapple u0026amp; Peppers

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Stir-Fry:
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 cup pineapple chunks (fresh or canned in juice, not syrup)
  • 2 tbsp vegetable oil (or sesame oil for extra flavor)
  • 2 garlic cloves, minced
  • 1 small onion, chopped (optional)
  • For the Sweet and Sour Sauce:
  • 1/3 cup pineapple juice (from can or fresh)
  • 3 tbsp rice vinegar (or white vinegar)
  • 3 tbsp ketchup
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar (adjust to taste)
  • 1 tsp cornstarch mixed with 1 tbsp water (for thickening)

Instructions
 

  • Prepare the Sauce: In a small bowl, whisk together pineapple juice, vinegar, ketchup, soy sauce, and brown sugar. Mix until smooth, then stir in cornstarch slurry. Set aside.
  • Cook the Shrimp: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2–3 minutes on each side, until pink and opaque. Remove from pan and set aside.
  • Sauté the Vegetables: In the same skillet, add the remaining oil. Toss in garlic, onions (if using), and bell peppers. Stir-fry for 3–4 minutes until the peppers begin to soften but remain crisp.
  • Add Pineapple: Add the pineapple chunks and cook for another minute, stirring to combine.
  • Pour in the Sauce: Give the sauce a quick stir, then pour it into the skillet. Cook while stirring constantly until the sauce thickens and becomes glossy — about 1–2 minutes.
  • Combine Everything: Return the shrimp to the skillet. Toss everything together until the shrimp and vegetables are evenly coated in the sauce.
  • Finish and Serve: Remove from heat and serve hot. Garnish with green onions or sesame seeds if desired.