Sweet and sour is one of the most recognizable Chinese sauce profiles, and shrimp takes to it well because the cornstarch coating gives the sauce something to grab onto. The dish sits in the American Chinese takeout bucket on the site, lighter on sugar than what comes out of the bottle and heavier on vegetables than a takeout container usually is. It is a sibling to my walnut shrimp and moo goo gai pan on the same shelf of fast sauce-forward stir fries.
I keep a bag of peeled, deveined frozen shrimp in the freezer at all times, which is why this recipe comes together pretty quick on a busy night. I thaw the shrimp in cold water while I chop the onion and pepper and stir the sauce together, and by the time my husband is home from work the pan is already hot. My son who is currently 3 years old, eats the shrimp plain off my plate before the sauce hits, and that is fine with me because I plate his portion before I toss the rest with the glaze.
The order at the stove is short and that is exactly why I love this recipe. I marinate the shrimp in salt, Shaoxing wine, and ginger, mix the sauce in a separate bowl, dredge the shrimp in cornstarch, pan-fry them until the bottoms brown, then cook the aromatics and the vegetables in the same skillet and finish by tossing the shrimp back in. So easy that I highly recommend giving it a try!
Ingredients
I work the ingredients in 3 groups: the shrimp and its marinade, the homemade sweet and sour sauce, and the aromatics and vegetables that go into the pan after the shrimp.
Shrimp and marinade: I prefer peeled, deveined shrimp because the dish moves fast and I do not want to clean shells once the pan is hot. I season the shrimp with salt, Shaoxing wine, and fresh grated ginger. Cornstarch comes in at the last second as a coating, not in the marinade itself, so it stays dry on the surface and crisps in the pan.
Sweet and sour sauce: I anchor the sauce on ketchup, rice vinegar, white sugar, light soy sauce, Shaoxing wine, salt, and a pinch of cornstarch to thicken.
Aromatics and vegetables: I stir fry in peanut oil because it takes high heat and brings a faint nutty note to the pan. I drop julienned ginger in first to perfume the oil after the shrimp comes out, then diced white onion, and finally bell pepper for the last minute so it stays crunchy. I use a mix of red and green pepper when I have both because the color pops against the orange sauce.
How to Make
1. Marinate the shrimp: Add the shrimp, salt, and Shaoxing wine to a medium bowl. Stir to coat and let sit while you prepare the rest of the ingredients.
2. Mix the sauce: Combine the ketchup, rice vinegar, light soy sauce, Shaoxing wine, sugar, salt, and cornstarch in a medium bowl. Stir until the sugar dissolves and set aside.
3. Coat the shrimp: Add the cornstarch to the marinated shrimp and toss to coat each piece. The coating should be dry and even on the surface.
4. Pan fry the shrimp: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat until hot. Shake the excess cornstarch off each shrimp and arrange the pieces in a single layer in the pan without overlapping. Cook without moving them for 2 minutes until the bottom is browned. Flip and cook the other side until browned, then transfer the shrimp to a plate.
5. Reset the pan: If the pan looks dry, add 1 tablespoon of oil. If too much oil is left from frying, blot the excess with a paper towel. Heat the skillet over medium-high heat and add the ginger. Stir a few times until the ginger smells fragrant.
6. Cook the onion: Add the diced onion. Stir and cook for 2 minutes until the edges just start to soften.
7. Add the pepper: Add the diced bell pepper. Stir and cook for 1 minute.
8. Pour in the sauce: Stir the sauce again to redissolve the cornstarch, then pour it into the pan. Cook, stirring, until the sauce thickens and turns glossy.
9. Finish with the shrimp: Add the shrimp back to the pan and turn off the heat. Toss to coat each piece in the sauce, then transfer to a serving plate. Serve immediately as a main with steamed rice.
My Cooking Tips
Thaw frozen shrimp in cold water: I pull the bag out of the freezer 15 minutes before I want to cook and submerge the shrimp in a bowl of cold tap water. Cold water thaws them in time without cooking the edges, which is what happens if you reach for warm water or the microwave. The shrimp should still be cold and firm to the touch when you pat them dry.
Add the cornstarch right before frying: Cornstarch tossed on too early pulls liquid from the shrimp and turns into a wet paste, which slides off in the pan. I add the cornstarch only when the oil is already heating, toss the shrimp once, then shake off the excess piece by piece as they go in.
Do not overcrowd the skillet: A 12-inch skillet fits 1 pound of shrimp in one single layer if I arrange them carefully. If the pan is smaller I cook in 2 batches because shrimp piled on top of each other release water and turn gray instead of golden.
Stir the sauce twice: Cornstarch settles to the bottom of the bowl in the few minutes between mixing the sauce and pouring it. I give the bowl one more good stir right before it goes into the pan so the slurry pours in smoothly and the sauce thickens with no lumps.
Serving Suggestions
I serve this straight from the skillet, one skillet and one pot of rice, no extra plating needed. I scoop a mound of jasmine rice into a wide bowl, spoon the shrimp and peppers over the top so the sauce pools into the rice, and eat at the counter with my husband. Most nights this is enough on its own, but if I have a vegetable I want to use up I add baby bok choy stir fry or a small plate of Chinese eggplant with garlic sauce on the side.
For a family dinner that needs more on the table, I keep this shrimp as the centerpiece and add a non-seafood main and a vegetable so the proteins do not double up. Black pepper chicken is my usual partner because the pepper-and-onion backbone of that dish matches the texture of the peppers here without competing on sauce. I add a stir-fried green like garlic Chinese broccoli, and for a bigger meal I add Chinese curry chicken when friends are over because the curry sauce and the sweet and sour glaze sit on different parts of the palate.
Frequently Ask Questions
How do I keep the shrimp coating from sliding off?
The two things that loosen the coating are wet shrimp and a pan that is not hot enough when the shrimp go in. I pat the shrimp dry before adding the cornstarch, and I wait until the oil shimmers before I lay them in the skillet. I also leave the shrimp alone for the first 2 minutes so the coating bonds to the surface before I try to flip them.
Can I use frozen shrimp without thawing?
I do not recommend going straight from the freezer to the pan because the shrimp release water as they thaw in the oil, which drops the pan temperature and steams the cornstarch coating off.
How long do leftovers keep in the fridge and freezer?
Leftovers keep in an airtight container in the fridge for 2 days, and I reheat them in a skillet over medium heat with a splash of water to loosen the sauce. I do not recommend freezing this dish because the shrimp turn rubbery after thawing and the pepper-onion vegetables release water that breaks the sauce. If I want to make ahead, I mix the sauce up to a day in advance and store it in the fridge, then cook the shrimp and vegetables fresh the night I want to eat.
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Sweet and Sour Shrimp (糖醋虾)
Ingredients
Marinating
- 1 lb shrimp , peeled and deveined
- 1/4 teaspoon salt
- 1 tablespoon Shaoxing wine
- 1 teaspoon grated ginger
- 1/4 cup cornstarch
Sauce
- 2 tablespoons ketchup
- 2 tablespoons Shaoxing wine
- 3 tablespoons rice vinegar
- 1 tablespoon light soy sauce
- 3 tablespoons white sugar
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
Stir Fry
- 2 tablespoons peanut oil (*Footnote 1)
- 1 small thumb ginger , julienned
- 1/2 yellow onion , diced
- 1 bell pepper , diced (or red pepper) (I used a mix of both)
Instructions
- Add the shrimp, salt, and Shaoxing wine into a medium-sized bowl, mix well. Let marinate while preparing other ingredients.
- Combine all the sauce ingredients in a medium-sized bowl. Stir until the sugar is dissolved and set aside.
- When you’re ready to cook, add the cornstarch to the marinated shrimp, and toss it to coat it completely.
- Heat the oil over medium-high heat in a large skillet until hot. Shake the excess cornstarch off the shrimp and spread the pieces into the pan without overlapping. Cook without touching until the bottom is browned, 2 minutes or so. Flip to cook the other side until browned. Transfer to a big plate to let it cool.
- If your pan doesn’t have enough oil, add 1 tablespoon of oil. If you used more oil to fry the shrimp, remove the excess oil using paper towels. Heat the skillet over medium-high heat and add the ginger. Stir a few times to release the fragrance.
- Add the onion. Cook and stir until the onion just starts to soften, 2 minutes or so.
- Add the pepper. Stir and cook for 1 minute.
- Stir the sauce again to dissolve the cornstarch completely, and pour it into the pan. Cook until the sauce is fully thickened.
- Add back the shrimp and turn off the heat. Toss to coat the shrimp with sauce. Then transfer to a serving plate. Serve hot as a main or with steamed rice.
Notes
- For a crispier result, use a bit more oil, just enough to cover the bottom of the pan. Pan fry the shrimp until golden and they will become quite crispy.
Nutrition
Did you make this recipe?
I’d love to hear how it turned out for you! Please take a moment to leave a 5-star rating ⭐️ and share your thoughts in the comments further down the page. It really helps others discover the recipe too.
MJB
Hi Maggie. I was truly hankering for some Sweet and Sour Shrimp last night. I had everything listed in my pantry but the shrimp! Luckily the corner store sells vacuum sealed shrimp and fresh fish in the refrigerator aisle. The Shaoxing wine really ties it all together beautifully. What’s great is if you are craving more of a Caribbean flavor for your meal it is very easy to add 1/2 or 1 cup of canned diced pineapple to the mix along with 1-2 tablespoons of pineapple juice, if desired. The sauce is nicely balanced and too easy to whip up. Eating this over freshly steamed white rice cooked on the stove top really hit the spot on a cold, windy evening. Thanks again for sharing.
Sue
This recipe was easy to make and it was delicious. We don’t order sweet n sour from a restaurant because the sauce is usually too sweet and thick for our taste. This sauce was light and had the right balance of flavors.
Bob Herring
This turned out great. Added broccoli florets to it. Shrimp was crispy and flavorful. Served with jasmine rice.