Ingredients for Sweet Sour Shrimp Stir Fry
- Ketchup
- Reduced Sodium Soy Sauce
- 1/4 cup brown sugar
- White Vinegar
- 2 tablespoons cornstarch
- Pineapple Chunks In Juice
- Snow Pea Pods
- Plum Tomatoes
- Vegetable Oil
- Garlic
- 1 pound shrimp, peeled and deveined
- Cooked Rice
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How to Make Sweet Sour Shrimp Stir Fry
- In a small bowl, whisk together ketchup, soy sauce, brown sugar, vinegar, and cornstarch until smooth.
- Drain pineapple chunks, reserving 1/2 cup of the juice. Add the reserved juice to the ketchup mixture and whisk to combine. Set aside.
- Trim and halve the sugar snap peas.
- Halve the cherry or grape tomatoes.
- Heat vegetable oil in a large wok or skillet over medium-high heat until hot.
- Add sugar snap peas and minced garlic to the skillet. Stir-fry for 1 minute.
- Reduce heat to medium. Pour the sweet and sour sauce into the skillet and bring to a boil.
- Cook and stir for 1 minute, or until the sauce has thickened.
- Add the drained pineapple chunks and shrimp to the skillet. Toss to coat and cook until the shrimp is pink and opaque (about 2-3 minutes).
- Remove from heat and gently stir in the halved tomatoes.
- Serve immediately over cooked rice.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
131g
Fat
3g
Carbs
13g