Sweet and Sour Shrimp

Carolyn Haas


It was the night before the night before Christmas and I wanted something rather light in anticipation of the Great Grazing Feast to come. Plus I had all of the ingredients! I like using small shrimp b/c they are perfect bite size, but use whatever size you like.


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15 Min
10 Min
Stove Top


  • 1 Tbsp
    grapeseed oil, coconut oil or your choice
  • 1 medium
    green or red pepper, cut into bite-sized pieces
  • 1/2 medium
    sweet onion, cut into bite-sized pieces
  • 1/2 - 3/4 c
    pineapple chunks (fresh or canned)
  • 1/2 c
    pea pods (frozen or fresh)
  • 1 clove
    garlic, chopped or grated
  • 8 oz
    small shrimp, shelled (i used pre-cooked)

  • 3 Tbsp
  • 3 Tbsp
    pineapple juice
  • 1 Tbsp
    rice vinegar
  • 2 tsp
  • 1 Tbsp
    soy sauce
  • 1/2 tsp
    hot sauce
  • 1/2 tsp
    ginger paste
  • 1/4 tsp
    lemon grass paste
  • 1 Tbsp
  • 1/2 c

  • ·
    rice - white, brown or cauliflower
  • ·
    green onion, chopped
  • ·
    cilantro, chopped
  • NOTE

  • ·
    if you use uncooked shrimp, you will want to add them earlier in the process so they have a chance to turn pink.
  • ·
    also adjust amount of seasonings in sauce to your taste.

How to Make Sweet and Sour Shrimp


  1. Combine sauce ingredients and set aside.
  2. Heat oil in wok or large pan on medium heat. Add onion and green pepper chunks. Stir fry for a few minutes. Add pea pods and pineapple. Stir fry for a few more minutes. Add garlic and shrimp and continue cooking for a few more minutes. Don't let the garlic burn or the shrimp curl up too much!
  3. Pour sauce into wok. Stir together until sauce thickens.
    Serve over rice and garnish with chopped green onion and chopped cilantro.

Printable Recipe Card

About Sweet and Sour Shrimp

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian
Hashtags: #stir-fry #chinese

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