Thai Sweet and Sour Shrimp Recipe

This simple Thai sweet and sour shrimp recipe with pineapple and colorful vegetables is quick, packed with flavor, and so delicious. It comes together in under 30 minutes and makes a healthy weeknight dinner that’s so much better than takeout!

Tip: This recipe uses my easy sweet and sour stir-fry sauce, which works with just about any protein. I also have a version with chicken (pad priew wan) and pork you can try.

More about this easy recipe

This recipe uses a homemade sauce (of course!) that has just the right mix of sweet, sour, and savory. You can really taste that it’s much healthier than store-bought alternatives or even what you’d get at a restaurant, but it definitely doesn’t skimp on flavor.

Some people like frying the shrimp in cornstarch, but with all the vegetables, I like to just give it a quick sear in the pan to keep it healthy. It’s really a dish you can eat every week without feeling guilty!

If you do find yourself making this dish again and again, you’ll love making the stir-fry sauce in a batch, as it keeps in the fridge for up to a week.

There really isn’t much more to say about this dish, I mean, the picture speaks for itself, right? It’s easy, so yummy, and the vegetables stay super crunchy. Vegetables, protein, and juicy pineapple all together, what’s not to love?

For the sweet and sour sauce

• Light soy sauce – Adds savory depth and saltiness.
• Oyster sauce – Gives richness and a glossy finish. Use vegetarian mushroom sauce for a meat-free option.
• White sugar – Balances the vinegar and salt. Palm sugar or brown sugar also work well.
• Rice vinegar – Adds a bright, mild tang. Less sharp than white vinegar.
• Tomato ketchup – Brings sweetness, color, and a fruity tang. Classic for this sauce.
• Water – Thins the sauce so it coats your stir-fry evenly.

For the stir-fry

• Oil – Use a neutral oil like vegetable, sunflower, or canola.
• Garlic – Finely minced or thinly sliced.
• Shrimp – Use peeled and deveined shrimp. Thaw frozen shrimp in cold water for 10–15 minutes before cooking, and pat them dry for a better sear.
• Pineapple – Fresh is best, but canned pineapple in juice (not syrup) also works.
• Bell peppers – A mix of red, yellow, and green adds great color and crunch.
• Onion – Cut into wedges or thick slices so they hold texture in the stir-fry.
• Cucumber – No need to peel unless the skin is tough.
• Tomato – Use firm, small tomatoes cut into wedges. Add them near the end so they stay juicy but don’t fall apart.

How to make sweet and sour shrimp stir-fry

Make the sauce

Step 1: Add oyster sauce, soy sauce, sugar, rice vinegar, ketchup, and water to a small saucepan.

Step 2: Set the pan over low to medium heat. Stir until the sugar dissolves and everything is combined.

Step 3: Let the sauce warm through for 1–2 minutes. Do not boil. Remove from heat when ready.

Stir-fry

Step 1: Heat oil in a large pan or wok over low-medium heat. Add the garlic and stir until it smells fragrant, about 10 seconds.

Step 2: Add the shrimp and cook for about 1–2 minutes on each side, just until they turn pink and start to curl. Remove the shrimp from the pan and set aside.

Step 3: In the same pan, add the onions, bell peppers, pineapple, and cucumber. Stir-fry for 2–3 minutes or until slightly tender but still crisp.

Step 4: Pour in your sauce and add tomatoes. Toss everything together until evenly coated and the sauce starts to bubble.

Step 5: Add the cooked shrimp back to the pan and toss gently just to warm through. Garnish with freshly chopped green onions. Enjoy!

Frequently asked questions

More Thai shrimp stir-fries to try

• Thai shrimp fried rice
• Pad see ew shrimp
• Koong karee
• Shrimp with bean sprouts

Hope you love this Thai sweet sour shrimp recipe as much as we do! It’s quick, full of flavor, and easy enough to make any night of the week. Let me know if you give it a try, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!