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Katherine Peterson

Easy Sweet and Sour Shrimp

This sweet and sour shrimp features cornstarch-coated shrimp pan-fried until golden, then tossed with ginger, onion, bell pepper, and a tangy homemade sauce. A combination of ketchup, rice vinegar, soy sauce, Shaoxing wine, and sugar creates a balanced sweet-savory flavor. Serve hot over steamed rice for an easy weeknight dinner.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For Marinating the Shrimp
  • - 1 lb shrimp peeled and deveined
  • - ¼ teaspoon salt
  • - 1 tablespoon Shaoxing wine
  • - 1 teaspoon grated ginger
  • - ¼ cup cornstarch
For the Sweet and Sour Sauce
  • - 2 tablespoons ketchup
  • - 2 tablespoons Shaoxing wine
  • - 3 tablespoons rice vinegar
  • - 1 tablespoon light soy sauce
  • - 3 tablespoons white sugar
  • - ¼ teaspoon salt
  • - 1 teaspoon cornstarch
For the Stir-Fry
  • - 2 tablespoons peanut oil
  • - 1 small thumb-sized piece of fresh ginger julienned
  • - ½ yellow onion diced
  • - 1 bell pepper diced (yellow, red, or a mixture of both)

Equipment

  • Medium mixing bowl for marinating the shrimp
  • Medium mixing bowl for the sauce
  • Large skillet
  • Whisk or spoon for mixing the sauce
  • Measuring cups and spoons
  • Cutting board
  • Chef’s knife
  • Grater for the ginger used in the marinade
  • Knife for julienning the fresh ginger
  • Spatula or cooking spoon
  • Large plate for the cooked shrimp
  • Paper towels, if needed to remove excess oil

Method
 

  1. Marinate the Shrimp: Place the peeled and deveined shrimp in a medium bowl.
    Add the ¼ teaspoon salt and 1 tablespoon Shaoxing wine, then mix thoroughly to coat the shrimp. Leave it to marinate while preparing the remaining ingredients.
  2. Prepare the Sweet and Sour Sauce: In a separate medium bowl, combine the ketchup, 2 tablespoons Shaoxing wine, rice vinegar, light soy sauce, white sugar, ¼ teaspoon salt, and 1 teaspoon cornstarch.
    Stir until the sugar dissolves and the ingredients are evenly combined. Set the sauce aside.
  3. Coat the Shrimp: When you are ready to cook, add the ¼ cup cornstarch to the marinated shrimp.
    Toss until each piece is coated. Shake off any excess cornstarch before frying.
  4. Heat the Oil: Place a large skillet over medium-high heat and add the peanut oil.
    Allow the oil to become hot before adding the shrimp.
  5. Pan-Fry the Shrimp: Arrange the coated shrimp in the skillet in a single layer, leaving space between the pieces so they do not overlap.
    Cook without moving them for about 2 minutes, or until the undersides are browned. Flip the shrimp and cook the other sides until browned.
    Transfer the cooked shrimp to a large plate and set aside to cool slightly.
  6. Adjust the Oil in the Skillet: Check the amount of oil remaining in the pan.
    If the skillet does not contain enough oil, add 1 tablespoon of oil.
    If there is excessive oil from frying the shrimp, remove the excess with paper towels, leaving enough to cook the aromatics and vegetables.
  7. Cook the Ginger: Return the skillet to medium-high heat.
    Add the julienned ginger and stir a few times until it becomes fragrant.
  8. Add the Onion: Add the diced yellow onion to the skillet.
    Stir-fry for about 2 minutes, until the onion just begins to soften.
  9. Stir-Fry the Bell Pepper: Add the diced bell pepper and stir-fry for 1 minute, keeping the vegetables moving in the skillet.
  10. Thicken the Sauce: Stir the prepared sauce again to redistribute the cornstarch, which may have settled at the bottom of the bowl.
    Pour the sauce into the skillet and cook, stirring, until it thickens fully.
  11. Return the Shrimp to the Skillet: Add the cooked shrimp back to the skillet.
    Turn off the heat and toss everything together until the shrimp and vegetables are evenly coated in the thickened sauce.
  12. Serve the Sweet and Sour Shrimp: Transfer the finished stir-fry to a serving plate and serve hot.
    Enjoy it on its own as a main course or alongside steamed rice.
  13. Optional Tip for a Crispier Finish: For a crunchier shrimp coating, use enough additional oil to cover the bottom of the skillet and pan-fry the shrimp until golden, as suggested in the original recipe.

Notes

  • Shrimp Preparation: Use peeled and deveined shrimp for easier preparation. If using frozen shrimp, thaw it before cooking and remove excess moisture.
  • Marinating: Let the shrimp marinate while you prepare the sauce and vegetables, as directed in the source.
  • Cornstarch Coating: Toss the shrimp thoroughly in cornstarch, then shake off the excess before frying to avoid a thick, powdery coating.
  • Avoid Overcrowding: Arrange the shrimp in a single layer without overlapping so the pieces can brown properly. Cook in batches if your skillet is too small.
  • Crispier Shrimp: For a crunchier result, use enough additional oil to cover the bottom of the skillet and pan-fry the shrimp until golden.
  • Ginger Preparation: Use grated ginger in the marinade and julienned ginger in the stir-fry. These two preparations contribute flavor at different stages.
  • Sauce Consistency: Stir the sauce immediately before adding it to the skillet because the cornstarch can settle at the bottom of the bowl.
  • Vegetable Options: The original recipe uses half a yellow onion and one bell pepper. A mixture of red and yellow bell peppers can provide a colorful finish.
  • Oil Adjustment: Remove excess frying oil if necessary, but leave enough in the skillet to cook the ginger and vegetables.
  • Serving: Serve the shrimp immediately after tossing it in the sauce for the best contrast between the browned coating and glossy finish.