Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp Recipe

How To Make Sweet and Sour Shrimp

This delectable shrimp recipe is coated in a sweet and sour sauce for extra richness! Serve these over rice or enjoy them on their own for filling meal.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 18ozJumbo Butterfly Shrimp,frozen
  • 2tspvegetable oil
  • 1red bell pepper,cut into 1 inch pieces
  • 1green bell pepper,cut into 1 inch pieces
  • 1cuppineapple chunks
  • salt and pepper,to taste
  • cooking spray

For Sauce:

  • ½cupsugar
  • cupapple cider vinegar
  • 2tbspsoy sauce
  • ½tspgarlic powder
  • ½tsponion powder
  • cupketchup
  • 1tbspcornstarch


  1. Preheat the oven to 425 degrees F.

  2. Line a sheet pan with foil, then coat the foil with cooking spray.

  3. Place the shrimp on one side of the pan and the peppers on the other side of the pan.

  4. Toss the peppers with the oil, then season with salt and pepper to taste.

  5. Bake for 14 minutes or until the shrimp are browned and crispy and the peppers are softened.


  1. In a small pan bring the sugar, apple cider vinegar, soy sauce, garlic powder, onion powder and ketchup to a boil.

  2. Mix the cornstarch with 1 tablespoon of cold water, then stir until smooth.

  3. Pour the cornstarch into the sauce, then cook for 1 more minute or until the sauce has thickened.

  4. Remove the shrimp and peppers from the oven, then add the pineapple to the pan.

  5. Pour the sauce over the top, then toss to coat.

  6. Serve over rice, and enjoy!


  • Calories: 148.00kcal
  • Fat: 3.18g
  • Saturated Fat: 0.24g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 2.01g
  • Polyunsaturated Fat: 0.73g
  • Carbohydrates: 28.64g
  • Fiber: 1.38g
  • Sugar: 23.57g
  • Protein: 2.28g
  • Cholesterol: 10.08mg
  • Sodium: 463.17mg
  • Calcium: 18.76mg
  • Potassium: 195.62mg
  • Iron: 0.47mg
  • Vitamin A: 43.34µg
  • Vitamin C: 54.65mg
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