Sweet and Sour Shrimp & Vegetables

Recipe by love4culinary
READY IN: 35mins


  • 1 12
    tablespoons vegetable oil
  • 1
    onion, chopped into large pieces
  • 4
    carrots, chopped into large but thin pieces
  • 2
    cloves garlic, minced
  • 13
  • 2
    tablespoons brown sugar
  • 1
    cup pineapple juice
  • 4
    tablespoons rice wine vinegar
  • 13
    teaspoon cayenne (or more to your tastes)
  • 12
    lb shrimp, peeled and deveined (about twenty or so 26-30 count shrimp)
  • 1 12 - 2
    tablespoons cornstarch
  • 10
    small pineapple chunks (optional)


  • In a large skillet or in a wok, heat your oil to medium heat, and then add the carrot, tossing very frequently.
  • Allow the carrot to cook for about 4 minutes.
  • Then add your onion, and cook for another 4 minutes or so, and then add your garlic, cooking for another minute or so.
  • In a liquid measuring cup, add your soy sauce, brown sugar, juice, vinegar and cayenne.
  • Add your liquid mixture to the skillet and bring to a heavy simmer.
  • Add your shrimp, and cook until your shrimp is done (pink on both sides) approximately 3-4 minutes.
  • Don't overcook your shrimp.
  • At this time, you can throw in your pineapple chunks if you wish to use them.
  • While your shrimp is cooking, mix your cornstarch with approximately 4-5 tablespoons of water (just enough to make it a liquid mixture-you may need a little more or a little less because I never measure the amount of water I use).
  • Add the cornstarch mixture to your pan, and sir constantly until thick- this will not take very long at all.
  • You may turn your heat down to medium-low.
  • Serve with rice.
  • ENJOY!