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Sweet and Sour Shrimp Recipe

 Sweet and Sour recipes are not my favorites but I had some shrimp on hand so I decided to put this Sweet and Sour Shrimp Recipe on the menu for supper. This recipe does not call for broccoli as one of the ingredients but I decided to add it, because I had it on hand, and it usually seems to go well in stir fry recipes; so I listed it as optional. This is a simple recipe and doesn’t take a long time to prepare. I thought this dish was pretty good, and my wife really liked it, but I’m not a fan of sweet and sour. If you like sweet and sour or just want to try a dish that is a little different for a stir fry recipe, give this Sweet and Sour Shrimp Recipe a try. Enjoy

Sweet and Sour Shrimp Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Middle Eastern
Serves: 4
  • ¼ corn syrup
  • 1 pound medium shrimp (shelled, deveined and tail removed)
  • 2 cups broccoli florets cut into 1 inch pieces (optional)
  • 1 medium onion (cut into wedges)
  • 1 bell pepper (cut into 1 inch pieces)
  • 1 clove garlic (minced)
  • 1 teaspoon ground ginger
  • 2 tablespoons corn starch
  • 1 teaspoon salt
  • ½ cup water
  • ⅓ cup light corn syrup
  • ⅓ cup ketchup
  • ¼ cup cider vinegar
  • 1 can water chestnuts 8 ounces (grained)
  • Hot rice
  1. Chop all the vegetables and set aside.
  2. In a small bowl mix together the cornstarch, salt and water-set aside.
  3. In a large skillet or wok heat the oil over medium high heat. Add the shrimp and cook until pink-stirring constantly. Remove the shrimp onto a plate and set aside. (This should take 3-4 minutes)
  4. In the same skillet add the onion, pepper, garlic and ginger, and the broccoli if you decide to use it; cook for about 5 minutes or until onion has lightly browned.
  5. Stir in the cornstarch mixture, ketchup, vinegar, cooked shrimp and water chestnuts. Stir constantly, cooking until mixture thickens.
  6. Serve over hot rice.

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