Sweet and Sour Shrimp (Or Chicken)

Total Time
Prep 15 mins
Cook 20 mins

I usually double the sauce in this recipe and I like to add carrots, too.

Ingredients Nutrition


  1. Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
  2. Drain pineapple, reserving juice (about 1/2 cup).
  3. Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
  4. Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
  5. Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
  6. Add the shrimp and cook for about 3 minutes or until cooked through.
  7. Drain on paper toweling.
  8. Heat remaining oil in skillet.
  9. Add sweet peppers; stir-fry 6 minutes.
  10. Add onion, garlic, ginger; stir-fry 1 minute.
  11. Stir tomato mixture into skillet.
  12. Bring to boiling.
  13. Add shrimp and pineapple; heat through.
  14. Serve over rice.
  15. Garnish with slivered green onion, if you wish.
Most Helpful

Is great,fiance won't eat shrimp so it was all mine.LOL I did not use tomato paste as I didn't want to open a whole can for so little so I used ketchup.Thank you for this one.

nesbitt929 July 04, 2010

Yummy, yummy! This was so good, and my fiance and I agree with the other reviews, better than takeout! I doubled the recipe as suggested, and it was perfect! Didn't have sesame oil, so used olive oil, and I don't think it made a difference. Thanks luvmybge!

FoxyLoxy April 10, 2008

delicious! i think there's a little tiny bit too much tomato paste, but overall deliciiiious!

Jeena in FL August 11, 2008