Sweet and Sour Shrimp Recipe

Sweet and Sour Shrimp is a vibrant twist on the classic Cantonese dish, gu lou yuk. While the original uses pork, this variation swaps in shrimp for a lighter, juicier bite that pairs beautifully with the tangy-sweet sauce. Crispy fried shrimp, bell peppers, onions, and pineapple come together in a glossy, balanced glaze that tastes even better than takeout.

Sweet and Sour Shrimp Recipe

Serving: 2–4
Prep time: 15 minutes
Cook time: 10 minutes

For the shrimp:
1 1/2 pounds shrimp, heads removed, peeled, deveined, and butterflied
Pinch of salt
Pinch of white pepper
Dash of rice wine
1 tablespoon cornstarch
1 tablespoon water
1 egg
1 1/2 cups cornstarch (for coating)
4 cups vegetable oil (for frying)

For the vegetables:
1 tablespoon vegetable oil
1/4 small onion, cubed
1/4 green bell pepper, cubed
1/4 red bell pepper, cubed
1/4 cup pineapple, cubed
3 cloves garlic, minced

For the sauce:
1/4 teaspoon salt
2 tablespoons rice vinegar
2 tablespoons ketchup
3 tablespoons sugar
1 cup chicken stock
1 tablespoon cornstarch
1 tablespoon water

Sweet and Sour Shrimp Instructions

1. Marinate the shrimp:

• In a large bowl, season the shrimp with salt, white pepper, and rice wine.
• Mix 1 tablespoon cornstarch with 1 tablespoon water to make a slurry, then add to the shrimp.
• Crack in the egg and mix thoroughly with your hands until well combined. Let marinate for 10 minutes.

2. Prep vegetables and sauce:

• While the shrimp marinates, chop the onion, bell peppers, pineapple, and garlic.
• In a bowl, whisk together the salt, rice vinegar, ketchup, sugar, and chicken stock. Set aside.

3. Coat the shrimp:

• Place 1 1/2 cups cornstarch in a large bowl.
• Shape each marinated shrimp into a tight curl or ball with your hands, then coat with cornstarch while squeezing to help it hold shape.
• Transfer coated shrimp to a plate and let rest for 5 minutes to help the coating adhere.

4. Fry the shrimp:

• Heat about 2 inches of vegetable oil in a pot to 350°F (177°C).
• Carefully add the shrimp in batches and fry for 2 minutes, until they turn pink and lightly golden.
• Remove and drain on a paper towel-lined plate.

5. Stir-fry the vegetables:

• In a large pan over high heat, add 1 tablespoon oil.
• Stir-fry the onion, green and red bell peppers, pineapple, and garlic for about 30 seconds, until just fragrant. Remove from the pan.

6. Combine and finish:

• Lower heat to medium-high. Pour the sauce into the same pan and bring to a simmer.
• Mix 1 tablespoon cornstarch with 1 tablespoon water to create a slurry, then stir into the sauce to thicken.
• Return the shrimp and vegetables to the pan and toss until everything is evenly coated in the sauce.

Tips & notes

• Use fresh pineapple: Fresh pineapple adds a natural sweetness and slight acidity that complements the sauce better than canned.
• Fry in batches to avoid overcrowding and ensure even crisping.
• For extra tang: Add more vinegar or a splash of lemon juice to the sauce.
• Keep the oil temperature steady: Let the oil return to 350°F between batches to ensure even frying and crisp texture.