Sweet-and-Sour Shrimp and Vegetable Stir Fry

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I love sweet-and-sour sauce and when it’s served in a restaurant I always need extra.

And then extra of the extra. It just makes everything better.

Sweet-and-Sour Shrimp and Vegetable Stir Fry - Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!!

The stir fry reminds me of so many popular restaurant dishes. Except with far less salt, fat, grease, and it’s more budget-friendly.

It’s a fast, easy recipe that the whole family will love and it’s ready in 20 minutes.

Sweet-and-Sour Shrimp and Vegetable Stir Fry - Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!!

The stir fry is loaded with so many great textures and flavors. There’s sweet and juicy shrimp, crisp-tender sugar snap peas, broccoli, bell peppers, and carrots.

The shrimp and veggies are coated in a sweet-and-sour sauce mixture that’s perfectly sweet with just the right amount of tang. Extra sauce is great drizzled over rice.

Sweet-and-Sour Shrimp and Vegetable Stir Fry - Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!!

Use the recipe as an excuse to clean out your produce drawer or pantry. There are so many vegetables that would well including mushrooms, snow peas, baby corn, bamboo shoots, or water chestnuts.

Healthy, effortless, quick and easy dinners are always welcome especially on busy weeknights.

Sweet-and-Sour Shrimp and Vegetable Stir Fry - Big juicy shrimp and crunchy veggies coated in tangy sauce are a hit with everyone!! Easy, healthy, ready in 20 minutes, and way better than takeout!!

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5 from 1 vote

Sweet-and-Sour Shrimp and Vegetable Stir Fry

By Averie Sunshine
The stir fry reminds me of so many popular restaurant dishes, except with far less salt, fat, grease, and more budget-friendly. It’s a fast, easy recipe that the whole family will love and it’s ready in 15 minutes. The stir fry has sweet and juicy shrimp, crisp-tender sugar snap peas, broccoli, bell peppers, and carrots. The shrimp and veggies are coated in a sweet-and-sour sauce mixture that’s perfectly sweet with just the right amount of tang. Use the recipe as an excuse to clean out your produce drawer or pantry. Try mushrooms, snow peas, baby corn, bamboo shoots, or water chestnuts. Healthy, effortless, quick and easy dinners are always welcome especially on busy weeknights.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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Ingredients  

Rice

  • 1 cup uncooked rice, about 2 cups cooked; or make as much as desired, cooked according to package directions

Stir Fry

  • ½ cup sweet-and-sour sauce
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 1 tablespoon sesame oil, olive oil may be substituted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • pinch cayenne pepper, optional and to taste
  • 1 tablespoon olive oil
  • 1 pound large shrimp, peeled, de-veined, and cleaned with tails off
  • 1 cup sugar snap peas
  • 1 cup broccoli florets
  • ½ cup carrots, diced small
  • ½ cup yellow bell peppers, diced small (another color may be substituted)
  • ½ cup orange bell peppers, diced small (another color may be substituted)

Instructions 

  • Rice – Cook according to package directions; set aside.
  • Stir Fry – To a medium bowl or large measuring cup, add the sweet-and-sour sauce, honey, lemon juice, sesame oil, apple cider vinegar, ginger, salt, pepper, optional cayenne, and stir to combine; set sauce aside.
  • To a large skillet, add the olive oil, shrimp, and cook over medium-high heat for about 2 minutes, or until just pink; flip halfway through. Cooking time will vary based on size of shrimp and pan used. Shrimp should be about 90% cooked through; be careful not to overcook because shrimp continue to cook as they simmer in the stir fry sauce and you don’t want them to get rubbery or tough.
  • Carefully add the sauce, noting that it will likely bubble up in the first few seconds.
  • Add the vegetables and stir to combine.
  • Allow sauce to bubble at a low boil for about 3 to 5 minutes, or until sauce has thickened and reduced some, shrimp are cooked through, and vegetables are crisp-tender. Stir intermittently throughout.
  • Serve immediately over rice. Stir fry is best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving as desired.

Nutrition

Serving: 1, Calories: 523kcal, Carbohydrates: 77g, Protein: 32g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 7g, Cholesterol: 239mg, Sodium: 1501mg, Fiber: 4g, Sugar: 21g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. A lot of Chinese food can be very rich and filling- think of duck in hoi sin sauce or sticky barbeque flavoured spare ribs. However you can get that authentic Chinese stir fried flavour into less rich foods, and even into vegetables which gives you a delicious and less unhealthy meal. This recipe makes a deliciously flavoured vegetarian stir fry, which can be eaten by itself or as a base for other Chinese dishes.

  2. I came back home just before noon and was beyond ready for lunch so this quick stir fry was just the answer! Love the sauce and served it over a premade rice – quinoa blend. Ready in no time, delicious and easy clean up. Might try it with scallops some time too.

    1. Thanks for trying the recipe and glad it hit the spot! Perfect that you had precooked quinoa and rice ready to go and yes, would be great with scallops, too!

  3. I just started eating shrimp this past year. Sweet and sour is one of my favorite sauces and this is bond to be a winner in my house. :D

  4. It’s nice seeing a few savory/vegetable posts every once in a while, and this one looks so vibrant & flavorful! The photos are so so bright, they look fantastic. Just curious, are you no longer vegetarian?

  5. I love this recipe because you can easily switch proteins or leave it out all together and just have a veggie stir fry.  

  6. It looks so scrumptious! I have to try it. I just can’t wait. :) Thank you so much for sharing this great recipe.

  7. How did you know I’ve been meaning to cook with shrimp some more? We haven’t had it in awhile and I’ve been trying to come up with something fast and easy with it and this is exactly what I’m looking for! Love the sweet and sour kick :)

  8. Totally printing this ASAP. We love asian food, especially sweet and sour. One of the only ways I can get Jordan to eat protein!! Pinned!

    1. Sweet and sour sauce is a kid’s best friend. Or a mom’s, depending on how you look at it :) I remember eating plates of food as a kid drenched in the stuff :)

  9. Averie this looks so good. I am not much of a shrimp person so I am thinking of may be substituting cat fish or cod in place of shrimp?!

    1. You could play around with any fish that you think is hearty enough to stand up to the tossing that’s involved with making a stir fry and that you think the flavors will work well with the sweet and sour. Really though, hard to go wrong here.

  10. Sweet and sour is my FAVORITE and I love it with shrimp! Can’t wait to try this one Averie! Pinned!

  11. Oh my word this looks delicious!! Stir fries are my absolute favourite thing to make because they’re so easy and versatile :D I’ve made my own teriyaki sauce but never a sweet-and-sour one, so I’ll definitely have to try this one out. thanks for the recipe!

    xo from TO
    Natalie
    http://nataliemint.com

  12. This looks SOOO delicious and colorful- I’m always on the lookout for ways to make stir fry more interesting and this is definitely it, thanks for sharing! :) Beautiful pictures!

  13. I’ve been on a shrimp kick lately. This one is going on the list! And I agree with extra…extra is always necessary. :)

  14. I haven’t made stir fry in a while (and we love shrimp) so this is a must try for us!  I am making your slow cooker bourbon baked beans this weekend–we are cutting down a big slowly dying ash tree and I’ll have a few hungry men to feed!

    1. That’s a perfect recipe for a group of hungry guys! Good luck with the tree project…that sounds like quite an undertaking!!

  15. Shrimp!!!  I can’t get enough of it.  I’m not a big fan of sweet and sour sauce, I don’t know why, but this sounds delicious!  Definitely have to try it!

    1. It’s tangy, sweet, and depending on the brand, ranges from kiddie-harmless to a little bit vinegary, all of which I can see you liking. But for those of us who can whip together our own sauces, you can probably re-create but for those who can’t, there’s always the jarred sauces in the condiments aisle :)

  16. That sauce looks amazing! I want to eat it for dinner tonight!! I think it would be so delicious poured over some rice with those veggies. Can’t wait to give it a try :)

  17. I’m not a shrimp eater, but I’m definitely trying this with chicken! I love sweet stir fry sauces. They’re so good when all the flavors mix in. I could eat rice with leftover sauce like this forever!