Sweet & Sour Shrimp

Sweet & Sour Shrimp ready in 10 minutes, faster, fresher, better than take out
Course Weeknight Dinner
Cuisine Stir Fry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 people


Sweet & Sour Sauce

  • 1/2 cup honey
  • 1/3 cup rice wine vinegar
  • 2 Tbsp soy sauce
  • 2 tsp Sriracha
  • 2 Tbsp pineapple juice
  • 1 Tbsp Cornstarch

Stir Fry

  • 2 lbs raw large shrimp 21-30 count
  • 1 whole red pepper cut in bite sized pieces
  • 1 whole yellow pepper cut in bite sized pieces
  • 1 1/2 cups frozen pineapple chunks
  • 1 whole sweet onion cut into bite sized pieces
  • 1 whole carrot thinly sliced on the diagonal
  • 1 whole zucchini sliced 1/2 inch thick


Sweet & Sour Sauce

  • In a small bowl combine honey, rice wine vinegar, soy sauce, sriracha, pineapple juice and cornstarch whisk until smooth.  Set aside

Stir Fry

  • In a medium bowl combine, peppers, onion, carrots and frozen pineapple chunks. Set aside.
  • In a wok or large saucepan heat vegetable oil until smoking hot over high heat. 
    Add chopped vegetables, and stir fry for 4-5 minutes stirring often until just starting to soften. 
  • Add shrimp and cook for 2 minutes until they just start to turn pink.  
  • Pour in sweet and sour sauce, and cook stirring occasionally until sauce thickens and shrimp are cooked, 2-3 minutes. Do not over cook or shrimp will become rubbery.


To use this recipe as part of a Prepaheadable Meal Plan:
  1.  Combine all sauce ingredients and place in a small bowl or jar with a lid and store in the refrigerator for up to 2 weeks,
  2. Prepare all vegetables and place in a large Zip Lock bag.
  3. Clean Shrimp and place in a smaller bag inside the larger Zip Lock bag OR clean shrimp on cooking night.   *Fresh or defrosted shrimp should be eaten within a day.