18 Delicious Sweet and Sour Shrimp Recipes for Every Occasion

Ever find yourself craving something that perfectly balances the tangy zest of lemon with the sweet embrace of honey? Sweet and sour shrimp dishes are your ticket to a flavor-packed journey, ideal for spicing up weeknight dinners or impressing guests at your next gathering. Dive into our roundup of 18 irresistible recipes that promise to deliver that beloved sweet and sour magic in every bite. Let’s get cooking!

Classic Sweet and Sour Shrimp with Pineapple

Evenings like these call for something that dances between the comforting and the exotic, a dish that brings a little brightness to the table. This sweet and sour shrimp with pineapple is just that—a simple yet vibrant meal that feels like a gentle escape.

Ingredients

• Shrimp – 1 lb
• Pineapple chunks – 1 cup
• Bell pepper – 1, sliced
• Cornstarch – 2 tbsp
• Ketchup – 1/4 cup
• Vinegar – 2 tbsp
• Sugar – 3 tbsp
• Water – 1/2 cup
• Oil – 2 tbsp

Instructions

1. Peel and devein the shrimp, then pat them dry with paper towels to ensure they sear properly.
2. In a bowl, mix cornstarch with shrimp until evenly coated, a tip for achieving that desirable slight crispness.
3. Heat oil in a pan over medium-high heat, then add shrimp, cooking for 2 minutes per side until pink and slightly golden. Remove and set aside.
4. In the same pan, add bell pepper and pineapple, sautéing for 3 minutes until the pepper softens slightly.
5. Combine ketchup, vinegar, sugar, and water in a bowl, then pour over the vegetables, bringing to a simmer for 2 minutes to meld the flavors.
6. Return shrimp to the pan, stirring gently to coat with the sauce, and cook for an additional minute to heat through.

The shrimp should be tender with a hint of crisp, the sauce a perfect balance of sweet and tangy, clinging to each piece. Serve it over a bed of steamed rice or alongside a crisp salad for a meal that feels both indulgent and refreshing.

Crispy Sweet and Sour Shrimp with Bell Peppers

Mornings like these, when the light filters through the kitchen window just so, I find myself drawn to recipes that balance simplicity with a burst of flavor. This dish, with its crispy shrimp and vibrant bell peppers, is a testament to the beauty of combining just a few ingredients with care.

Ingredients

• Shrimp – 1 lb
• Bell peppers – 2 cups, sliced
• Cornstarch – ½ cup
• Egg – 1
• Vegetable oil – 2 tbsp
• White vinegar – ¼ cup
• Sugar – ¼ cup
• Ketchup – ¼ cup
• Soy sauce – 1 tbsp

Instructions

1. Peel and devein the shrimp, leaving the tails on for presentation if desired.
2. In a bowl, beat the egg lightly. Dip each shrimp in the egg, then coat evenly with cornstarch.
3. Heat vegetable oil in a large pan over medium-high heat (350°F). Fry the shrimp until golden and crispy, about 2 minutes per side. Tip: Avoid overcrowding the pan to ensure each shrimp cooks evenly.
4. Remove the shrimp and set aside. In the same pan, add the bell peppers and stir-fry for 2 minutes until slightly softened.
5. In a small bowl, mix white vinegar, sugar, ketchup, and soy sauce. Pour over the bell peppers in the pan. Tip: Adjust the heat to medium to prevent the sauce from burning.
6. Return the shrimp to the pan, tossing gently to coat with the sauce. Cook for another minute until everything is heated through. Tip: For an extra glossy finish, a final drizzle of sesame oil can be added off the heat.

The texture of the shrimp remains wonderfully crispy against the soft bell peppers, while the sauce strikes a perfect balance between sweet and sour. Try serving it over a bed of steamed jasmine rice to soak up every last drop of the flavorful sauce.

Spicy Sweet and Sour Shrimp with Chili Sauce

Evening light filters through the kitchen window as I ponder the balance of flavors in this dish, a dance between the fiery kick of chili and the soothing sweetness that follows.

Ingredients

• Shrimp – 1 lb
• Chili sauce – ¼ cup
• Honey – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp

Instructions

1. Heat vegetable oil in a large skillet over medium heat (350°F) until shimmering.
2. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Increase heat to medium-high (400°F) and add shrimp, cooking for 2 minutes on each side until pink and opaque.
4. In a small bowl, whisk together chili sauce, honey, and apple cider vinegar until smooth.
5. Pour the sauce over the shrimp in the skillet, stirring to coat evenly, and cook for an additional 1 minute to thicken slightly.
6. Remove from heat and let sit for 2 minutes to allow flavors to meld.

Zesty and vibrant, this dish offers a delightful contrast of textures—succulent shrimp cloaked in a glossy, bold sauce. Serve it over a bed of steamed jasmine rice or alongside crisp, blanched vegetables for a meal that sings with color and life.

Healthy Sweet and Sour Shrimp Stir Fry

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that balances health and flavor so effortlessly. This sweet and sour shrimp stir fry is a testament to that balance, offering a quick yet thoughtful dish that dances between tangy and sweet with every bite.

Ingredients

• Shrimp – 1 lb
• Bell pepper – 1, sliced
• Pineapple chunks – 1 cup
• Soy sauce – 2 tbsp
• Honey – 1 tbsp
• Apple cider vinegar – 1 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp to the skillet, cooking for 2 minutes on each side until pink, then remove and set aside.
3. In the same skillet, add bell pepper, garlic, and ginger, stirring frequently for 3 minutes until softened.
4. Tip: Keep the heat high to ensure the vegetables get a slight char without becoming mushy.
5. Return the shrimp to the skillet, adding pineapple chunks, soy sauce, honey, and apple cider vinegar.
6. Stir everything together and cook for another 2 minutes, allowing the flavors to meld.
7. Tip: For an extra layer of flavor, let the sauce reduce slightly by cooking for an additional minute.
8. Serve immediately over a bed of steamed rice or quinoa for a complete meal.
9. Tip: Garnish with sliced green onions or sesame seeds for a pop of color and crunch.

Succulent shrimp paired with the vibrant crunch of bell peppers and the juicy sweetness of pineapple create a dish that’s as pleasing to the palate as it is to the eye. Consider serving it in a hollowed-out pineapple half for an unforgettable presentation that celebrates the essence of this dish.

Easy Sweet and Sour Shrimp with Rice

Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that balances the tangy with the sweet, especially when it comes together as effortlessly as this sweet and sour shrimp with rice. It’s a dish that whispers of lazy weekends and the simple joy of cooking something that feels both familiar and a little special.

Ingredients

• Shrimp – 1 lb
• Rice – 2 cups
• Pineapple juice – 1 cup
• Vinegar – 2 tbsp
• Sugar – 3 tbsp
• Soy sauce – 1 tbsp
• Cornstarch – 1 tbsp
• Water – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Rinse the rice under cold water until the water runs clear, then cook according to package instructions. Tip: Letting the rice sit for 5 minutes after cooking fluffs it up perfectly.
2. In a small bowl, whisk together pineapple juice, vinegar, sugar, soy sauce, cornstarch, and water to make the sweet and sour sauce. Tip: Adjust the sugar if you prefer a more tangy or sweet flavor.
3. Heat vegetable oil in a large pan over medium-high heat. Add the shrimp and cook for 2 minutes on each side until pink. Tip: Don’t overcrowd the pan to ensure each shrimp gets a nice sear.
4. Pour the sweet and sour sauce over the shrimp and stir gently until the sauce thickens, about 2 minutes.
5. Serve the sweet and sour shrimp over the cooked rice.

Soothingly tender shrimp coated in a glossy, vibrant sauce that clings to each grain of rice, this dish is a harmony of flavors and textures. Consider garnishing with sliced green onions or a sprinkle of sesame seeds for an extra layer of flavor and crunch.

Sweet and Sour Shrimp with Honey Glaze

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that balances the tangy with the sweet, especially when it involves the delicate texture of shrimp. This recipe, with its honey glaze, is a simple yet profound way to bring a bit of brightness to the table.

Ingredients

• Shrimp – 1 lb
• Honey – ¼ cup
• Apple cider vinegar – 2 tbsp
• Soy sauce – 1 tbsp
• Cornstarch – 1 tsp
• Water – 2 tbsp
• Vegetable oil – 1 tbsp

Instructions

1. Peel and devein the shrimp, then pat them dry with paper towels to ensure the glaze sticks better.
2. In a small bowl, whisk together honey, apple cider vinegar, and soy sauce until well combined.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes on one side until pink, then flip and cook for another 1 minute.
5. Pour the honey mixture over the shrimp, stirring gently to coat each piece evenly.
6. In a separate small bowl, mix cornstarch and water to create a slurry, then add it to the skillet to thicken the glaze, stirring constantly for about 30 seconds.
7. Remove from heat once the glaze has thickened and coats the shrimp nicely, about 1 more minute.

The shrimp emerge glossy and sticky, with a perfect balance of sweetness and acidity that clings to each bite. Serve them over a bed of steamed rice or alongside crisp vegetables for a meal that feels both indulgent and refreshingly light.

Baked Sweet and Sour Shrimp with Sesame Seeds

Evenings like these call for something that dances between sweet and tangy, a dish that brings a little comfort without too much fuss. Baked sweet and sour shrimp with sesame seeds is just that—a simple yet vibrant meal that feels like a gentle hug.

Ingredients

• Shrimp – 1 lb
• Soy sauce – 2 tbsp
• Honey – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Sesame seeds – 1 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a bowl, whisk together soy sauce, honey, and apple cider vinegar until well combined. Tip: For a smoother sauce, warm the honey slightly before mixing.
3. Toss the shrimp in the sauce until evenly coated, then spread them out on the prepared baking sheet. Tip: Leave space between each shrimp to ensure they bake evenly, not steam.
4. Drizzle olive oil over the shrimp and sprinkle sesame seeds on top. Tip: Toasting the sesame seeds beforehand can deepen their flavor.
5. Bake for 10-12 minutes, or until the shrimp are pink and firm to the touch.

Best enjoyed when the shrimp are just out of the oven, their glaze sticky and glossy, the sesame seeds adding a subtle crunch. Try serving them over a bed of fluffy rice or alongside crisp vegetables for a meal that’s as pleasing to the eye as it is to the palate.

Sweet and Sour Shrimp Skewers with Vegetables

Holding the skewer between my fingers, I’m reminded of summer evenings where the grill’s smoky whispers promise something delightful. This dish, a harmony of tangy and sweet, is a canvas for the vibrant colors of fresh vegetables and succulent shrimp.

Ingredients

• Shrimp – 1 lb
• Bell peppers – 2 cups, diced
• Pineapple – 1 cup, chunks
• Soy sauce – ¼ cup
• Honey – 2 tbsp
• Vinegar – 1 tbsp
• Olive oil – 1 tbsp
• Skewers – 8

Instructions

1. Preheat the grill to 375°F, ensuring the grates are clean to prevent sticking.
2. Thread shrimp, bell peppers, and pineapple alternately onto each skewer, leaving a small space between pieces for even cooking.
3. In a small bowl, whisk together soy sauce, honey, vinegar, and olive oil to create the marinade.
4. Brush the skewers generously with the marinade, reserving some for basting during grilling.
5. Place the skewers on the grill, cooking for 3 minutes on each side, basting with the reserved marinade after flipping.
6. Remove from the grill when the shrimp are pink and opaque, and the vegetables have slight char marks.

Vibrant and juicy, these skewers offer a delightful contrast between the caramelized edges and the tender interior. Serve them over a bed of fluffy rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Thai Style Sweet and Sour Shrimp

Breathing in the aromatic blend of sweet and sour, today feels like the perfect moment to share a dish that dances on the palate with vibrant Thai flavors. This Thai Style Sweet and Sour Shrimp is a simple yet profound celebration of contrasts, inviting you to savor each bite slowly.

Ingredients

• Shrimp – 1 lb
• Pineapple chunks – 1 cup
• Red bell pepper – 1, sliced
• White vinegar – ¼ cup
• Sugar – 3 tbsp
• Fish sauce – 1 tbsp
• Cornstarch – 1 tbsp
• Water – 2 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add shrimp to the pan, cooking until they turn pink and opaque, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure each shrimp cooks evenly.
3. Remove shrimp from the pan and set aside.
4. In the same pan, add pineapple chunks and sliced red bell pepper, sautéing for 2 minutes until slightly softened.
5. Combine white vinegar, sugar, and fish sauce in a small bowl, then pour into the pan with the vegetables. Tip: Adjust the heat to medium-low to prevent the sauce from reducing too quickly.
6. Mix cornstarch and water in a separate bowl to create a slurry, then stir into the pan to thicken the sauce, about 1 minute.
7. Return the shrimp to the pan, tossing gently to coat with the sauce and heat through for 1 minute. Tip: For an extra layer of flavor, let the shrimp sit in the sauce for a minute off the heat before serving.

Zesty and vibrant, this dish offers a delightful crunch from the bell peppers against the succulent shrimp, all enveloped in a glossy, tangy-sweet sauce. Serve it over a bed of steamed jasmine rice or alongside a crisp cucumber salad for a refreshing contrast.

Sweet and Sour Shrimp with Mango Salsa

Perhaps there’s no better way to welcome the warmth of summer than with a dish that balances the sweet and the tangy, the familiar and the exotic. This recipe, with its vibrant colors and refreshing flavors, is a testament to the joy of simple ingredients coming together in perfect harmony.

Ingredients

• Shrimp – 1 lb
• Mango – 1, diced
• Red bell pepper – 1, diced
• Red onion – ¼ cup, finely chopped
• Cilantro – 2 tbsp, chopped
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Soy sauce – 1 tbsp
• Cornstarch – 1 tsp
• Vegetable oil – 1 tbsp

Instructions

1. In a bowl, combine mango, red bell pepper, red onion, cilantro, and lime juice to make the salsa. Set aside.
2. In a separate bowl, mix honey, soy sauce, and cornstarch until smooth.
3. Heat vegetable oil in a pan over medium-high heat. Add shrimp and cook for 2 minutes on each side, until pink.
4. Pour the honey-soy mixture over the shrimp. Stir and cook for another minute until the sauce thickens.
5. Remove from heat and let it sit for a minute to allow the flavors to meld.

Best enjoyed when the shrimp are still warm, their sweetness heightened by the cool, crisp mango salsa. The contrast of textures—from the tender shrimp to the juicy mango—makes every bite a delightful surprise. Serve it over a bed of rice or alongside a crisp green salad for a meal that feels both indulgent and refreshing.

Quick Sweet and Sour Shrimp with Noodles

Today, as the light fades softly outside, I find myself drawn to the simplicity and vibrancy of a dish that feels like a gentle hug. This quick sweet and sour shrimp with noodles is a testament to the beauty of balancing flavors with minimal effort, perfect for those evenings when time slips through our fingers like sand.

Ingredients

• Shrimp – 1 lb
• Noodles – 8 oz
• Bell pepper – 1, sliced
• Pineapple chunks – 1 cup
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Brown sugar – 2 tbsp
• Cornstarch – 1 tsp
• Water – ¼ cup
• Oil – 2 tbsp

Instructions

1. Bring a pot of water to a boil and cook the noodles according to the package instructions, then drain and set aside.
2. In a small bowl, whisk together soy sauce, vinegar, brown sugar, cornstarch, and water to make the sauce.
3. Heat oil in a large pan over medium-high heat, add shrimp, and cook until pink, about 2 minutes per side, then remove from the pan.
4. In the same pan, add bell pepper and pineapple, sautéing for 2 minutes until slightly softened.
5. Return the shrimp to the pan, pour the sauce over, and stir everything together until the sauce thickens, about 1 minute.
6. Add the cooked noodles to the pan, tossing gently to coat them evenly with the sauce.

Perhaps what makes this dish so comforting is the way the tender shrimp and crisp bell peppers play off the soft noodles, all brought together by a sauce that’s both tangy and sweet. Serve it in a bowl with a sprinkle of sesame seeds for a touch of warmth, or alongside a crisp salad to round out the meal.

Sweet and Sour Shrimp with Coconut Rice

On a quiet evening, when the light fades softly into the horizon, there’s a dish that brings warmth and a burst of flavor to the table. Sweet and Sour Shrimp with Coconut Rice is a harmonious blend of tangy and sweet, paired with the creamy subtlety of coconut rice, creating a meal that feels both comforting and exotic.

Ingredients

• Shrimp – 1 lb
• Pineapple chunks – 1 cup
• Bell pepper – 1, sliced
• Rice – 1 cup
• Coconut milk – 1 cup
• Vinegar – 2 tbsp
• Sugar – 2 tbsp
• Soy sauce – 1 tbsp
• Cornstarch – 1 tsp
• Water – 1/4 cup

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear.
2. In a pot, combine the rinsed rice with 1 cup of coconut milk and 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Do not stir the rice while it’s cooking to prevent it from becoming mushy.
3. While the rice cooks, heat a large pan over medium-high heat and add the shrimp. Cook for 2 minutes on each side until pink. Remove shrimp from the pan and set aside.
4. In the same pan, add the sliced bell pepper and pineapple chunks. Cook for 3 minutes until slightly softened.
5. In a small bowl, mix 2 tbsp vinegar, 2 tbsp sugar, 1 tbsp soy sauce, 1 tsp cornstarch, and 1/4 cup water. Pour this mixture into the pan with the vegetables. Tip: Stir the sauce continuously to prevent lumps from forming.
6. Return the shrimp to the pan and stir to coat with the sauce. Cook for another 2 minutes until the sauce thickens. Tip: The sauce should coat the back of a spoon when it’s ready.
7. Serve the sweet and sour shrimp over the coconut rice.

Here, the shrimp are succulent, enveloped in a glossy sauce that’s perfectly balanced between sweet and tangy, while the coconut rice offers a creamy, fragrant base. For an extra touch of elegance, garnish with thinly sliced green onions or a sprinkle of sesame seeds.

Sweet and Sour Shrimp Tacos with Slaw

How quietly the evening settles around us, a perfect moment to share something light yet vibrant, like these sweet and sour shrimp tacos with slaw. They’re a dance of flavors, simple to prepare, yet feeling like a small celebration on a plate.

Ingredients

• Shrimp – 1 lb
• Corn tortillas – 8
• Cabbage – 2 cups, shredded
• Pineapple – 1 cup, diced
• Lime – 1, juiced
• Honey – 2 tbsp
• Soy sauce – 1 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. In a bowl, mix shrimp with soy sauce, honey, and lime juice. Let marinate for 15 minutes.
2. Heat olive oil in a pan over medium heat. Add shrimp, cooking for 2 minutes per side until pink and opaque.
3. While shrimp cooks, warm tortillas in a dry skillet for 30 seconds per side to make them pliable.
4. In a separate bowl, toss shredded cabbage with a pinch of salt and a squeeze of lime juice for the slaw.
5. Assemble tacos by placing shrimp on tortillas, topping with slaw and diced pineapple.

Each bite offers a crunch from the slaw, a burst of sweetness from the pineapple, and the tender, savory shrimp tying it all together. Enjoy them al fresco for an extra touch of summer bliss.

Sweet and Sour Shrimp with Cashews

Remembering the first time I tasted the perfect balance of tangy and sweet in a dish, it was a moment of pure culinary joy. This recipe brings that memory to life, combining succulent shrimp with the crunch of cashews in a harmony of flavors.

Ingredients

• Shrimp – 1 lb
• Cashews – ½ cup
• Pineapple juice – ½ cup
• Vinegar – 2 tbsp
• Sugar – ¼ cup
• Soy sauce – 1 tbsp
• Cornstarch – 1 tbsp
• Vegetable oil – 2 tbsp

Instructions

1. Heat vegetable oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add shrimp to the pan, cooking until they turn pink and opaque, approximately 3 minutes per side. Tip: Avoid overcrowding the pan to ensure each shrimp cooks evenly.
3. Remove shrimp from the pan and set aside on a plate.
4. In the same pan, add cashews, toasting them for 2 minutes until golden. Tip: Stir constantly to prevent burning.
5. Combine pineapple juice, vinegar, sugar, and soy sauce in a bowl, then pour into the pan with the cashews.
6. Bring the mixture to a simmer, then reduce heat to low, cooking for 5 minutes to meld the flavors.
7. Mix cornstarch with 1 tbsp water, then stir into the sauce to thicken, cooking for an additional 2 minutes. Tip: For a smoother sauce, whisk the cornstarch mixture until completely dissolved before adding.
8. Return the shrimp to the pan, tossing to coat evenly in the sauce, and cook for 1 minute to reheat.

Offering a delightful contrast between the tender shrimp and the crispy cashews, this dish is a testament to the beauty of simple ingredients coming together. Serve it over a bed of steamed rice to soak up the vibrant sauce, or alongside stir-fried vegetables for a colorful plate.

Sweet and Sour Shrimp and Broccoli Bowl

Gently stirring the wok, the aroma of sweet and sour shrimp mingles with the crispness of broccoli, a simple yet profound pleasure on a quiet evening. This dish, a harmony of flavors and textures, invites you to slow down and savor each bite, a reminder of the joy found in cooking for oneself.

Ingredients

• Shrimp – 1 lb
• Broccoli – 2 cups
• Soy sauce – 2 tbsp
• Vinegar – 1 tbsp
• Sugar – 1 tbsp
• Cornstarch – 1 tsp
• Water – ¼ cup
• Oil – 2 tbsp

Instructions

1. Peel and devein the shrimp, then pat dry with paper towels to ensure they sear properly.
2. Cut broccoli into small florets, ensuring they cook evenly and quickly.
3. Heat oil in a wok over medium-high heat until shimmering, about 1 minute, for optimal stir-frying.
4. Add shrimp to the wok, stirring occasionally until they turn pink and opaque, about 2-3 minutes.
5. Remove shrimp from the wok and set aside, keeping them warm to prevent overcooking.
6. In the same wok, add broccoli, stir-frying for 2 minutes until bright green but still crisp.
7. Whisk together soy sauce, vinegar, sugar, cornstarch, and water in a small bowl to create a smooth sauce.
8. Return shrimp to the wok with the broccoli, pouring the sauce over everything.
9. Stir constantly for 1-2 minutes until the sauce thickens and coats the shrimp and broccoli evenly.

As the sauce clings to each piece, the shrimp remain tender, their sweetness balanced by the tangy sauce, while the broccoli offers a satisfying crunch. Serve over a bed of steamed rice or enjoy as is, a testament to the beauty of simplicity in cooking.

Sweet and Sour Shrimp with Quinoa

Kneading through the quiet of the kitchen, I find solace in the simplicity of preparing a meal that balances the tangy with the sweet, the hearty with the light. This dish, a harmonious blend of succulent shrimp and fluffy quinoa, is a testament to the beauty of minimal ingredients coming together to create something unexpectedly delightful.

Ingredients

• Quinoa – 1 cup
• Water – 2 cups
• Shrimp – 1 lb, peeled and deveined
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Apple cider vinegar – ¼ cup
• Honey – 2 tbsp
• Soy sauce – 1 tbsp
• Red pepper flakes – ½ tsp

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, bring the water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While the quinoa cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a nice sear.
4. Remove the shrimp from the skillet and set aside. In the same skillet, add garlic, apple cider vinegar, honey, soy sauce, and red pepper flakes. Cook for 1 minute, stirring constantly. Tip: Adjust the heat to prevent the garlic from burning.
5. Return the shrimp to the skillet, toss to coat in the sauce, and cook for an additional 1 minute to warm through.
6. Serve the shrimp over the cooked quinoa.

Momentarily, the first bite surprises with the quinoa’s nuttiness against the shrimp’s sweetness, a dance of textures and flavors. Consider garnishing with thinly sliced green onions for a pop of color and a slight crunch.

Sweet and Sour Shrimp Lettuce Wraps

Evenings like these call for something light yet flavorful, a dish that dances between sweet and tangy, wrapped in the crisp embrace of fresh lettuce. It’s a simple pleasure, really, preparing these wraps as the sun sets, the kitchen filled with the aroma of shrimp sizzling in a glaze that’s both vibrant and comforting.

Ingredients

• Shrimp – 1 lb
• Lettuce – 1 head
• Soy sauce – 2 tbsp
• Honey – 2 tbsp
• Rice vinegar – 1 tbsp
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Red pepper flakes – ½ tsp
• Oil – 1 tbsp

Instructions

1. Peel and devein the shrimp, then pat them dry with paper towels to ensure they sear properly.
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes to create the sweet and sour glaze.
3. Heat oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the shrimp to the skillet in a single layer, cooking for 2 minutes on one side until pink and slightly curled.
5. Flip the shrimp, then pour the glaze over them, stirring to coat evenly. Cook for another 2 minutes until the shrimp are fully opaque and the glaze has thickened slightly.
6. Separate lettuce leaves, washing and drying them gently to serve as fresh wraps for the shrimp.
7. Spoon the glazed shrimp into the lettuce leaves, drizzling any remaining glaze from the skillet over the top for extra flavor.

Perhaps what makes these wraps so delightful is the contrast—the cool, crisp lettuce against the warm, sticky shrimp, each bite a perfect balance of sweet, sour, and spicy. Serve them as a light dinner or share them as appetizers at your next gathering, watching as the flavors bring everyone together.

Sweet and Sour Shrimp with Avocado Salad

Dusk settles softly outside, the kind of evening that calls for a meal both vibrant and comforting. Today, we’re embracing the balance of sweet and sour, paired with the creamy whisper of avocado, in a dish that feels like a gentle hug.

Ingredients

• Shrimp – 1 lb
• Avocado – 2
• Lime juice – 2 tbsp
• Honey – 1 tbsp
• Soy sauce – 1 tbsp
• Red bell pepper – 1
• Olive oil – 1 tbsp

Instructions

1. Peel and devein the shrimp, then pat them dry with paper towels to ensure they sear properly.
2. Heat olive oil in a pan over medium-high heat until it shimmers, about 2 minutes.
3. Add the shrimp to the pan, cooking for 2 minutes on each side until they turn pink and opaque.
4. While the shrimp cooks, dice the avocado and red bell pepper into bite-sized pieces.
5. In a small bowl, whisk together lime juice, honey, and soy sauce to create the dressing.
6. Transfer the cooked shrimp to a plate, then toss the avocado and bell pepper in the same pan for 1 minute to lightly warm.
7. Combine the shrimp with the avocado and bell pepper, drizzle with the dressing, and gently toss to coat.

Avocado adds a buttery contrast to the tangy shrimp, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it over a bed of greens for an extra crunch, or enjoy it as is, letting the flavors stand proudly on their own.

Conclusion

You’ve just explored a treasure trove of 18 delicious sweet and sour shrimp recipes that promise to spice up any occasion! Whether you’re craving something quick, healthy, or indulgent, there’s a dish here for you. We’d love to hear which recipe stole your heart—drop a comment below and don’t forget to share your culinary adventures with us on Pinterest. Happy cooking!

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