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+ servings

Sweet & Sour Shrimp

Course Main Course
Cuisine American
Keyword Sweet & Sour Shrimp
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 497kcal


  • 1 cup brown rice, raw
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1/2 medium onion
  • 1 clove garlic
  • 1/2 teaspoon onion powder
  • 1/4 cup ketchup
  • 1/8 cup soy sauce, low sodium
  • 1/2 cup vinegar, cider
  • 1/4 cup honey
  • 5 tablespoon cornstarch
  • 1/8 cup water
  • 12 ounce shrimp, peeled and deveined
  • 2 tablespoon olive oil
  • 2 cup, chunks pineapple


  • Cook rice as directed on package.
  • Meanwhile, chop bell peppers and onion, mince garlic; set aside separately.
  • In a small bowl, whisk together 2 tablespoons corn starch and cold water until corn starch is dissolved; set aside. In a small saucepan, whisk together onion powder, ketchup, soy sauce, apple cider vinegar and honey; bring to a boil over medium-high heat. Reduce heat to low. Add corn starch mixture to saucepan and stir continually until thickened.
  • Place shrimp and remaining 3 tablespoons corn starch into a ziplock bag; seal and shake to coat. Heat olive oil in a large skillet on high. Add peppers, onion and garlic; cook and stir for 5 minutes. Add shrimp and sauté for 5-6 minutes or until shrimp is pink, turning shrimp over once. Add sauce to skillet and stir to coat evenly.
  • Serve shrimp and pineapple on a bed of rice. May also serve pineapple on the side if desired.


Calories: 497kcal | Carbohydrates: 84g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 137mg | Sodium: 534mg | Fiber: 4g | Sugar: 32g