Thai Sweet and Sour Shrimp Recipe
Quick and healthy Thai sweet and sour shrimp with pineapple and crisp vegetables. Ready in under 30 minutes and better than takeout!
Equipment
- Measuring spoons & cups
- Knife & cutting board
- Small saucepan
- Wok or large nonstick skillet
- Spatula or wooden spoon
Ingredients
For the sweet and sour sauce
- 1 tbsp tomato ketchup
- 1 tbsp light soy sauce
- 2 tbsp oyster sauce
- 2 tbsp sugar
- 1 tbsp rice vinegar
- ½ tbsp water
For the stir-fry
- 2 tbsp oil
- 2 cloves garlic, minced
- 6 shrimp, peeled and deveined
- 5 oz pineapple, cut into bite-sized chunks
- ½ onion, sliced into thin wedges or strips
- 3 oz bell peppers, sliced into bite-sized pieces
- 3 oz cucumber, sliced into bite-sized pieces
- 1 tomato, cut into wedges
- green onions, chopped, garnish to taste
Instructions
Make the sauce
- In a small saucepan, add oyster sauce, soy sauce, sugar, rice vinegar, ketchup, and water.
- Place over low to medium heat and stir until the sugar dissolves and the sauce is fully combined.
- Let it heat for 1–2 minutes (do not boil), then remove from heat and set aside.
Stir-Fry
- Heat oil in a large wok or skillet over low-medium heat. Add garlic and stir for about 10 seconds until fragrant.
- Add shrimp and cook 1–2 minutes per side, just until pink and lightly curled. Remove from pan and set aside.
- In the same pan, add onion, bell pepper, pineapple, and cucumber. Stir-fry for 2–3 minutes until just tender.
- Pour in the sauce and add tomatoes. Toss to coat everything evenly and let it bubble slightly.
- Return shrimp to the pan and toss to warm through. Sprinkle with chopped green onion and serve hot!
Video
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 600kcal | Carbohydrates: 71g | Protein: 19g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 2243mg | Potassium: 1106mg | Fiber: 7g | Sugar: 52g | Vitamin A: 3911IU | Vitamin C: 203mg | Calcium: 130mg | Iron: 2mg
