Sweet and Sour Shrimp Stir Fry
If you’re looking for a quick dinner that tastes like your favourite takeaway but feels fresher and lighter, this Sweet and Sour Shrimp Stir Fry is hard to beat.
Tender shrimp are tossed with colourful vegetables and coated in a glossy sweet and tangy sauce that clings to every bite.
Served over fluffy rice, it’s the kind of meal that comes together fast but still feels like something special.
The combination of juicy shrimp, crisp vegetables, and that classic sweet and sour sauce creates the perfect balance of flavours and textures.
Every forkful delivers a little sweetness, a little savoury richness, and plenty of freshness from the vegetables.
Best of all, it can be on the table in under 30 minutes, making it ideal for busy weeknights.
Whether you’re cooking for the family or simply craving a homemade alternative to takeout, this recipe is one you’ll come back to again and again.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Better than takeout
- Packed with colourful vegetables
- Sweet, tangy, and savoury flavours
- High in protein and naturally satisfying
- Perfect for meal prep and leftovers
Ingredients
For the Stir Fry
- 500g shrimp, peeled and deveined
- 1 red capsicum, sliced
- 1 small onion, sliced into wedges
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 spring onions, finely sliced
- 1 tablespoon sesame seeds
For the Sweet and Sour Sauce
- 1/3 cup tomato ketchup
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon cornflour
- 3 tablespoons water
To Serve
- Steamed jasmine or basmati rice
Instructions
1. Make the Sauce
In a small bowl, whisk together the ketchup, rice vinegar, soy sauce, brown sugar, honey, garlic, and ginger.
In a separate cup, mix the cornflour with water until smooth, then stir it into the sauce mixture.
2. Cook the Vegetables
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the broccoli, capsicum, and onion. Stir fry for 4 to 5 minutes until slightly tender but still crisp.
Transfer the vegetables to a plate.
3. Cook the Shrimp
Add the remaining oil to the pan.
Cook the shrimp for 1 to 2 minutes per side until pink and just cooked through.
4. Bring Everything Together
Return the vegetables to the pan.
Pour in the sweet and sour sauce and toss everything together until evenly coated.
Cook for another 2 to 3 minutes until the sauce thickens and becomes glossy.
5. Serve
Spoon the stir fry over bowls of fluffy rice.
Finish with sliced spring onions and a sprinkle of sesame seeds before serving.
Tips for Success
- Don’t overcook the shrimp or they can become rubbery.
- Prep all ingredients before starting since stir fries cook quickly.
- Use high heat for the best flavour and texture.
- Add pineapple chunks for a classic sweet and sour twist.
- Fresh ginger and garlic make a noticeable difference.
Variations
- Swap shrimp for chicken, beef, or tofu.
- Add snow peas, carrots, baby corn, or snap peas.
- Make it spicy with chilli flakes or fresh sliced chilli.
- Use brown rice for a heartier meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
Frequently Asked Questions
Can I use frozen shrimp?
Yes. Just thaw completely and pat dry before cooking.
Can I make this ahead?
You can prepare the sauce and chop the vegetables ahead of time. Cook everything fresh for the best texture.
What rice works best?
Jasmine rice is a classic choice, but basmati or long-grain white rice also work beautifully.
Final Thoughts
This Sweet and Sour Shrimp Stir Fry is proof that a quick homemade dinner can be every bit as satisfying as takeout.
With juicy shrimp, crisp vegetables, and a glossy sweet and tangy sauce, it’s a colourful, flavour-packed meal that’s easy enough for a weeknight and delicious enough to make on repeat.
