Sweet and Sour Shrimp
This Thai Sweet and Sour Shrimp stir-fry combines juicy shrimp with refreshing cucumber, bell pepper, sweet pineapple, and tangy tomatoes for a flavor-packed meal. Perfect for both kids and adults, it’s a quick and easy way to bring vibrant Thai flavors to your table!
Thai Style Sweet and Sour Stir Fry
Let me clarify that this recipe is a Thai-style sweet and sour stir-fry. Unlike the Chinese version, it is simpler and requires no battering or deep-frying the shrimp. This makes the dish quick and easy to prepare. The sweet and sour shrimp features soy sauce, oyster sauce, a bit of sugar, and ketchup. The tangy flavor comes from pineapple and ketchup, while the sweetness and savoriness come from sugar and soy sauce.
How to Make Sweet & Sour Sauce for Stir Fry
Step 1: Cook your protein. Heat a bit of oil and minced garlic in a pan (no need to wait for it to get hot). Toss in peeled and deveined shrimp, cooking for about 2 minutes per side. Remove the shrimp and set them aside.
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Step 2: Cook the vegetables. On the same pan, add all the vegetables except for the chopped green onion, tomatoes, and pineapple. Add a splash of water, cover the pan, and let it steam for about 5 minutes until the cucumber softens and releases its juices.
Step 3: Build the flavor. Add oyster sauce, soy sauce, sugar, ground pepper, and ketchup to the vegetables. Stir well to combine. Toss in the pineapple and tomatoes, stirring for another 5 minutes until everything is coated and cooked through. Toss back the cooked shrimp and stir. Adjust seasonings as needed, sprinkle with chopped green onions, and serve!
Make Ahead
You can cook the shrimp with garlic up to two days in advance and store it in an airtight container in the refrigerator. Additionally, you can mix the oyster sauce, soy sauce, sugar, ketchup, and ground pepper ahead of time, then store the mixture in a container in the fridge. This saves you 5-10 minutes of prep time, making it easier to whip up a quick lunch or dinner.
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Sweet and Sour Shrimp
Equipment
- 1 skillet (or a wok or any frying pan)
Ingredients
- 1 tbsp vegetable oil
- 1 tbsp minced garlic
- 1 lb shrimp (peeled and deveined)
- ½ onion (yellow or white: chopped or diced)
- 1 cucumber (Any bigger cucumbers work such as English and Japanese cucumbers.)
- 1 bell pepper (or 1/2 red and 1/2 yellow or green)
- 2 tbsp water
- 1 tomato (any big red tomato works eg. Roma, beef steak)
- ½ cup pineapple (fresh or canned)
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 5 tbsp ketchup
- ½ tsp ground pepper
- 3 green onion (chopped)
Instructions
- Heat a bit of oil and minced garlic in a pan (no need to wait for it to get hot). Toss in peeled and deveined shrimp, cooking for about 2 minutes per side. Remove the shrimp and set them aside.
- On the same pan, add all the vegetables except for the chopped green onion, tomatoes, and pineapple. Add a splash of water, cover the pan, and let it steam for about 5 minutes until the cucumber softens and releases its juices.
- Add oyster sauce, soy sauce, sugar, ground pepper, and ketchup to the vegetables. Stir well to combine. Toss in the pineapple and tomatoes, stirring for another 5 minutes until everything is coated and cooked through.
- Toss back the cooked shrimp and stir.Adjust seasonings as needed, sprinkle with chopped green onions, and serve!
