Sweet and Sour Glazed Shrimp

This Sweet and Sour Glazed Shrimp recipe is a quick and colorful way to bring bold Asian flavors into your kitchen without relying on takeout. Made with juicy shrimp, crisp bell peppers, and a tangy-sweet glaze featuring ketchup, soy sauce, vinegar, and brown sugar, it’s a perfect balance of flavors and textures. Garlic and ginger bring the aromatics while the sauce finishes glossy and full of depth. Perfect for busy weeknights or when you’re craving something fast yet flavor-packed, this dish comes together in just 25 minutes. Serve it over hot rice for a satisfying meal, or pair it with noodles or stir-fried veggies for a complete Asian-inspired dinner.

Full recipe:

Ingredients:

1/2 cup ketchup
1/4 cup rice vinegar
1/4 cup light brown sugar, packed
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 pound large shrimp, peeled and deveined
2 cloves garlic, minced
2 teaspoons grated fresh ginger
2 green onions, sliced (for garnish)
Cooked white rice, for serving

Directions:

In a small bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and cornstarch until smooth. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add bell peppers and cook until softened, 4–5 minutes.
Add garlic and ginger, stirring for 30 seconds until fragrant.
Add shrimp and cook until pink and opaque, 2–3 minutes per side.
Pour in the sauce and bring to a boil, stirring constantly until thickened and glossy, 1–2 minutes.
Serve over white rice and garnish with sliced green onions.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 330 kcal | Servings: 4 servings

The Perfect Balance: Sweet and Sour Glazed Shrimp

If there’s one dish that checks all the boxes—flavorful, fast, colorful, and crowd-pleasing—it’s Sweet and Sour Glazed Shrimp. This recipe blends the zingy tang of vinegar, the sweetness of sugar and ketchup, the umami depth of soy sauce, and the bite of fresh garlic and ginger, all wrapped around tender, juicy shrimp. Whether you’re looking for a quick weeknight dinner, a dish to impress guests, or a healthier alternative to takeout, this shrimp recipe is the perfect choice.

Fast to cook and deeply flavorful, it’s an ideal meal for busy people who don’t want to compromise on taste. Once you’ve made it, it’ll become a repeat star in your home kitchen.

The Origins of Sweet and Sour Cooking

Sweet and sour cooking has deep roots in Chinese cuisine, dating back to regions like Hunan and Canton where vinegar and sugar were used to preserve and flavor dishes. The combination was adopted globally, especially in Chinese-American restaurants where it evolved into iconic dishes like sweet and sour chicken or pork.

Sweet and Sour Glazed Shrimp takes inspiration from this heritage but adapts it for modern home cooking. By using everyday pantry staples—like ketchup, brown sugar, and soy sauce—this version brings the familiar, comforting flavors of your favorite takeout right into your kitchen, no deep frying required.

Why Shrimp Is a Smart Protein Choice

Shrimp is one of the healthiest and quickest proteins you can cook. It’s low in calories, high in protein, and a good source of nutrients like selenium, iodine, and vitamin B12. It also cooks in minutes, making it a top choice for fast meals.

Pairing shrimp with a flavorful glaze makes it extra appealing even for picky eaters. It absorbs sauce beautifully while maintaining its firm, juicy texture. Plus, it’s an excellent option for those following gluten-free, low-carb, or dairy-free diets—just swap out soy sauce for tamari if needed.

What Makes This Sweet and Sour Shrimp the Best

There are many sweet and sour recipes out there, but this one stands out for several reasons:

Speed: From prep to plate, it’s ready in under 30 minutes.
Balanced Flavor: It hits sweet, sour, salty, and savory notes in perfect harmony.
No Deep Frying: Unlike takeout versions, this recipe skips the greasy batter and oil.
Colorful and Nutritious: With vibrant bell peppers and green onions, it’s as pretty as it is healthy.
Pantry-Friendly: Most ingredients are already in your kitchen.

It’s proof that fast food doesn’t have to mean fast food—you can make something just as tasty, with better ingredients, at home.

Step-by-Step Tips for the Best Results

To ensure your Sweet and Sour Glazed Shrimp turns out perfectly every time, follow these tips:

Use Fresh or Frozen Shrimp: Either is fine, but make sure it’s peeled and deveined. Thaw frozen shrimp thoroughly and pat dry before cooking to avoid a watery sauce.
Don’t Overcook Shrimp: Shrimp cook fast—about 2–3 minutes per side. They’re done when pink and opaque. Overcooked shrimp turn rubbery, so keep an eye on them.
Make the Sauce First: Mix the glaze ingredients before you start cooking. This allows for smooth, fast finishing once the shrimp are in the pan.
Stir Continuously When Adding Sauce: Once the sauce hits the hot pan, it thickens quickly. Stir it into the shrimp and vegetables immediately to coat everything evenly.
Serve Immediately: This dish tastes best hot off the stove, when the sauce is glossy and the shrimp are tender.

Customizing the Sweet and Sour Glaze

The beauty of this glaze is its flexibility. You can tweak it to suit your tastes or dietary needs:

Add Heat: Include chili flakes or a dash of sriracha if you like a spicy edge.
Make it Tangier: Use more vinegar or a splash of lemon juice.
Less Sweet?: Reduce the sugar or substitute honey or maple syrup for a more natural sweetness.
Boost the Umami: Add a few drops of fish sauce or a teaspoon of hoisin for depth.
Make it Thicker or Thinner: Adjust the cornstarch or liquid ratio to control the consistency of the sauce.

The sauce also works beautifully with other proteins—think tofu, chicken, or even salmon.

Nutritional Benefits of This Dish

One of the biggest reasons to love Sweet and Sour Glazed Shrimp is how nutritionally balanced it can be:

Lean Protein: Shrimp is low in fat and high in muscle-building protein.
Vitamins and Minerals: Bell peppers are rich in vitamin C, while ginger and garlic have immune-boosting and anti-inflammatory properties.
Low-Calorie, High-Flavor: A single serving of this dish, served with rice or veggies, can be under 400 calories.
Naturally Dairy-Free and Gluten-Free: Just swap soy sauce for gluten-free tamari if needed.

It’s a satisfying meal that doesn’t weigh you down—ideal for lunch or dinner.

Serving Suggestions and Sides

Sweet and Sour Shrimp is incredibly versatile and goes well with many sides. Here are a few ideas:

Steamed White Rice or Jasmine Rice: Classic and perfect for soaking up the sauce.
Brown Rice or Quinoa: For a fiber-rich, whole-grain alternative.
Cauliflower Rice: Low-carb and keto-friendly.
Stir-Fried Vegetables: Broccoli, snap peas, or bok choy work well.
Noodles: Toss with rice noodles or lo mein for an Asian-style noodle bowl.

For a finishing touch, sprinkle with sesame seeds or chopped green onions for extra color and crunch.

How to Meal Prep and Store Leftovers

This recipe is fantastic for meal prepping or storing leftovers. Here’s how:

Make-Ahead Sauce: Mix the glaze ahead of time and store in the fridge for up to 5 days.
Cook Shrimp Fresh: For best texture, cook the shrimp just before serving.
Store Leftovers Separately: Keep the shrimp and sauce in one container and rice in another to prevent sogginess.
Reheat Gently: Warm leftovers in a skillet on low heat or microwave in short bursts to avoid overcooking the shrimp.

You can also double the recipe and freeze portions for fast dinners later—just note that shrimp texture can change slightly after freezing.

Great for Entertaining or Busy Weeknights

This dish doesn’t just taste great—it looks beautiful, too. The glossy orange-red glaze and colorful peppers make it a stunning centerpiece for casual dinners or even special occasions.

If you’re hosting a dinner or meal prepping for a busy week, Sweet and Sour Glazed Shrimp checks every box:

Fast: Ready in less than 30 minutes.
Beautiful: A vibrant, colorful plate.
Impressive: Looks like a restaurant dish.
Customizable: Great for guests with food allergies or preferences.

It’s the kind of dish that turns heads—then wins hearts.

Frequently Asked Questions

Can I use frozen shrimp?
Yes, just make sure it’s fully thawed and dried with paper towels before cooking.

Can I use pre-cooked shrimp?
Yes, but add it at the end with the sauce and just warm it through—don’t overcook.

What vegetables can I use instead of peppers?
Try snow peas, zucchini, mushrooms, or even pineapple chunks for a fun twist.

Is this recipe kid-friendly?
Absolutely! The sweet glaze is often a hit with children. For picky eaters, you can even dice the shrimp smaller.

Conclusion

Sweet and Sour Glazed Shrimp is more than just a quick dinner—it’s a flavorful journey that brings the vibrant, punchy tastes of Asian cuisine into your kitchen with ease. By balancing tangy vinegar with sweet sugar, umami-rich soy sauce, and aromatics like garlic and ginger, this dish delivers gourmet flavor in under 30 minutes. It’s a perfect example of how simple ingredients and smart techniques can transform a basic protein into something extraordinary. Whether you serve it for a busy weeknight meal, a weekend dinner with friends, or meal prep for the week ahead, this shrimp recipe offers flexibility, nutrition, and satisfaction in every bite. Want even more variety? Try it with tofu, salmon, or stir-fried veggies—and enjoy the same glaze magic in a whole new way.