This classic Chinese-inspired Sweet-And-Sour Shrimp is a vibrant, quick-cooking meal that delivers bold flavors with every bite. The dish features tender, lightly battered shrimp tossed in a glossy, tangy sauce made from pineapple juice, ketchup, and cider vinegar. Sweet chunks of pineapple add a refreshing contrast to the savory depth of dark sesame oil and dry sherry, while crisp onions, earthy mushrooms, and sweet green peas provide excellent texture. It&# 226;ÂÂs a perfect weeknight dinner that comes together in under 30 minutes, offering a restaurant-quality experience at home. Serve it over steamed rice for a complete, satisfying meal that balances sweet, sour, and savory notes beautifully.
Sweet-And-Sour Shrimp
Description
This classic Chinese-inspired Sweet-And-Sour Shrimp is a vibrant, quick-cooking meal that delivers bold flavors with every bite. The dish features tender, lightly battered shrimp tossed in a glossy, tangy sauce made from pineapple juice, ketchup, and cider vinegar. Sweet chunks of pineapple add a refreshing contrast to the savory depth of dark sesame oil and dry sherry, while crisp onions, earthy mushrooms, and sweet green peas provide excellent texture. It is a perfect weeknight dinner that comes together in under 30 minutes, offering a restaurant-quality experience at home. Serve it over steamed rice for a complete, satisfying meal that balances sweet, sour, and savory notes beautifully.Ingredients
Directions
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In a medium bowl, combine 1 tablespoon cornstarch, 1/4 teaspoon salt, and the egg white; whisk until smooth.
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Add the shrimp to the bowl and stir well to coat evenly.
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Cover and marinate in the refrigerator for 15 minutes.
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Drain the pineapple, reserving 2 tablespoons of the juice.
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In a small bowl, combine the reserved pineapple juice, 1/3 cup water, 3 tablespoons sugar, 3 tablespoons ketchup, 3 tablespoons cider vinegar, 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon dark sesame oil, and 1/4 teaspoon salt; stir until well blended and set aside.
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Remove shrimp from the marinade and discard the marinade.
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Heat 1 tablespoon dark sesame oil in a wok or large nonstick skillet over medium-high heat.
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Add the shrimp and stir-fry for 1 minute.
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Add the diced onion and mushrooms; stir-fry for 2 minutes.
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Pour in the ketchup mixture and add the frozen green peas; stir-fry for 1 minute or until the sauce is thick and bubbly.
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Remove from heat and gently stir in the pineapple chunks.
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Serve immediately over hot cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 317.6kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.1g1%
- Cholesterol 172.5mg58%
- Sodium 1578.0mg66%
- Total Carbohydrate 56.7g19%
- Dietary Fiber 5.4g22%
- Sugars 38.4g
- Protein 25.0g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure the shrimp are patted dry before marinating to help the coating adhere properly.
You can substitute fresh pineapple for canned, but reduce the added sugar slightly as fresh pineapple may be less sweet.
If dry sherry is unavailable, you can use dry white wine or a splash of rice vinegar as a substitute.
This dish is best served fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the texture of the shrimp may soften upon reheating.
To make this gluten-free, ensure your soy sauce (if added) or sherry is gluten-free, though this specific recipe does not list soy sauce.
