30-Minute Sweet and Sour Shrimp Stir-Fry
A vibrant stir-fry featuring succulent shrimp in a tangy sweet and sour sauce with fresh pineapple chunks, crisp vegetables, and crunchy water chestnuts. The sauce combines pineapple juice, rice vinegar, and tomato paste for authentic flavor, while quick high-heat cooking keeps the vegetables tender-crisp and the shrimp perfectly cooked. Served over steamed white rice, this colorful dish makes an excellent weeknight dinner that's ready in under 30 minutes.
Ingredients
- 6 ounce pineapple juice, canned
- 3 tablespoons sugar
- 3 tablespoons rice vinegar
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce, low sodium
- 2 dashes hot sauce
- 1 tablespoon corn starch
- 3 teaspoons vegetable oil, divided
- 1 ½ pounds shrimp, medium uncooked, peeled and deveined
- 1 tablespoon ginger, freshly grated
- 2 medium garlic cloves, minced
- 1 ½ cups carrots, thinly sliced
- 1 cup onion, 1/2 inch diced
- 1 medium green bell pepper, sliced into 1/4 inch strips and each strip cut in half
- 1 cup pineapple, fresh, cut into 1 inch cubes
- 1 8-ounce can water chestnuts, drainedbamboo shoots1:1
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- ¼ cup peanuts, roasted
- white rice, cooked, for serving
Instructions
- 1
Mix pineapple juice, sugar, vinegar, tomato paste, soy sauce, hot sauce and corn starch in a medium bowl until corn starch dissolves and set aside
- 2
Heat wok or heavy bottomed pan to medium high and add two teaspoons oil
- 3
When oil starts to smoke, add shrimp and cook about 3 minutes, flipping to cook both sides until pink, then remove to a bowl
- 4
Add remaining oil and cook ginger and garlic for 30 seconds
- 5
Add carrots, onion, bell pepper, pineapple, water chestnuts and peanuts, cooking and stirring often for 4-6 minutes until vegetables are tender but not mushy
- 6
Return shrimp to pan, stir sauce and add to shrimp and vegetables
- 7
Cook for about 2 minutes to thicken sauce and blend ingredients
- 8
Remove from heat and serve over white rice
Tips
Don't overcook the shrimp - they should be pink and just cooked through to maintain their tender texture.
Keep vegetables moving in the pan and cook at high heat to achieve the perfect tender-crisp texture.
Stir the sauce before adding it to redistribute the cornstarch for proper thickening.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Prep vegetables and sauce up to 1 day ahead, store separately
Serve immediately over hot steamed rice while stir-fry is hot
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Keep heat high during vegetable cooking to avoid mushy vegetables
Substitutions
Nut-Free Alternatives
General Alternatives
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FAQ
Can I use frozen shrimp?
Yes, thaw completely and pat dry before cooking to prevent excess moisture from making the dish watery.
What if I don't have a wok?
A large heavy-bottomed skillet or cast iron pan works well for stir-frying at high heat.
How long will leftovers keep?
Store in refrigerator for up to 3 days, though shrimp is best eaten fresh for optimal texture.