Sweet and Sour Shrimp Recipe Made In 10 Minutes

This sweet and sour shrimp is that perfect takeout-style combo of crispy shrimp and a glossy, sweet-and-tangy sauce that clings to every bite. The shrimp cook up fast, the sauce comes together in minutes, and the whole dish is on the table in about 10 minutes when you want something bold, sticky, and seriously satisfying without ordering in. Serve it over rice, noodles, or even with a quick side of steamed broccoli, and you’ve got an easy weeknight dinner that tastes like your favorite Chinese restaurant.

Sweet and sour shrimp has always been one of my favorite takeout orders, but once you make it at home with this recipe, it’s hard to go back. You get that same crave-worthy sweet-tangy flavor, but the sauce tastes fresher, brighter, and more balanced than most restaurant versions. The homemade sweet and sour sauce is the real star here. It hits sweet, tangy, and savory all at once, and it coats the shrimp with that glossy, sticky finish that makes every bite addictive.

Another reason I love this recipe is how customizable it is. When you’re making sweet and sour shrimp at home, you can serve it exactly how you want. Spoon it over fluffy rice, toss it with pan-fried noodles, or add sautéed veggies like peas, bell peppers, pineapple, or snap peas to make it a full meal. It’s one of those easy shrimp dinners that tastes like takeout, but you control the ingredients, the sweetness, and the heat level.

And yes, it’s fast. This sweet and sour shrimp recipe comes together in about 10 minutes, which makes it perfect for busy weeknights when you want something bold and satisfying without a pile of dishes. If you love quick Chinese takeout-style shrimp recipes like my General Tso shrimp, this one belongs in your rotation.

Fellow home cooks have been loving this recipe! Just look at what this reader said:

Made this tonight and it was a keeper. Not what I am used to compared to restaurants but much better. This will definitely be on my rotation because my husband loved the flavor. I did add some peppers onion and celery before adding the shrimp and it was oh so good. -Susan T.

Ingredients

For this sweet-and-sour shrimp, you will need a few simple ingredients. And the majority of them will probably be in your cupboard. Check out what we will be using to create one of the most classic Chinese shrimp recipes at home. 

Ingredients for the shrimp:

• ½ lb raw shrimp, peeled and deveined, tail on
• Salt and pepper to taste
• 2 tablespoon oil for frying
• 2 cloves of garlic, minced

And for the sauce:

• ¼ cup of honey
• 3 tablespoon rice vinegar
• 2 tablespoon soy sauce
• 2 tablespoon tomato paste
• 2 tablespoon granulated sugar
• 1 tablespoon hoisin sauce
• 1 tablespoon of cornstarch
• 2 tablespoon of water

Optional for serving: 

• White rice
• Sesame seeds and sliced green onions for garnish

I actually use a lot of the same ingredients to make this firecracker shrimp recipe. So if you want a shrimp recipe with the same sweetness but with a little kick, you should definitely check it out. 

How To Make Sweet and Sour Shrimp

So you have all your ingredients, your shrimp is ready to go, now it's time to bring everything together. 

And, as I mentioned earlier, the whole thing will only take about 10 minutes to make!

Now, let's dive into some deliciousness.

Step 1: Prep work

The first thing you will do is whisk the sauce ingredients - the honey, rice vinegar, soy sauce, tomato paste, sugar, and hoisin sauce - together in a small bowl. Once they are well combined, you can set the bowl aside.

In another small bowl, whisk together the cornstarch and water, then set it aside. After that, you can season the shrimp with salt and pepper to taste. 

Step 2: Cook The Shrimp

Take out a skillet or pan, put it on the stovetop over medium-high heat, and cover the surface with oil. Once the oil is hot, add the shrimp to the skillet and make sure each shrimp is flat on the surface. Cook for about 1 minute without moving, then flip the shrimp and cook for about another minute. Next, add the minced garlic to the skillet and cook for about 10 seconds until fragrant. 

Step 3: Add the Sauce

To finish this sweet-and-sour shrimp, pour the sauce into the skillet and cook for a couple of minutes. As the sauce begins to boil, add the cornstarch and water mixture to the skillet and cook until the sauce thickens. Then stir the cooked shrimp to coat them thoroughly.

Serve the sweet-and-sour shrimp over white rice, with sesame seeds and green onions on top. Enjoy!

These are my expert tips to follow for making perfect sweet and sour shrimp every time:

• Pat the shrimp dry before cooking: This is the easiest way to get that light golden sear instead of steaming the shrimp. After you season with salt and pepper, blot both sides with paper towels. Dry-shrimp in hot oil gives you better texture, and it helps the sauce stick to the shrimp.
• Use the right heat and don’t skimp on preheating: Sweet and sour shrimp cooks fast, so you want the pan and oil hot before the shrimp goes in. Heat the skillet over medium-high heat and give the oil a minute to shimmer. If you add shrimp to lukewarm oil, it releases water and steams, and it won’t brown as nicely.
• Cook the shrimp in a single layer: If the pan is crowded, the shrimp will steam and turn pale. Cook in batches if needed. This keeps the timing consistent and prevents rubbery shrimp.
• Don’t overcook the shrimp, aim slightly underdone: Shrimp only needs about 1 minute per side in a hot pan. Pull it once it turns pink and opaque and curls into a loose “C” shape. It will finish cooking when the sauce simmers, so slightly underdone is perfect.
• Add the garlic at the right time so it doesn’t burn: Garlic can go bitter fast in a hot skillet. Adding it after the shrimp has cooked and giving it 10 seconds to bloom is exactly right. You’ll get fragrance without burnt garlic flavor.
• Whisk the cornstarch slurry separately every time: Cornstarch settles quickly, so whisk the cornstarch and water right before adding it to the pan. This prevents lumps and ensures the sauce thickens evenly instead of clumping.
• Let the sauce simmer before thickening it: After you pour the sauce into the skillet, give it a minute or two to come up to a simmer. Once it begins to boil, then add the slurry. Cornstarch needs heat to activate, and this order gives you that glossy, restaurant-style sweet and sour sauce.
• Add the slurry slowly and stop when it’s perfect: You don’t always need every drop of slurry, depending on how strong your simmer is and how much sauce you have. Pour it in while stirring and let it thicken for 15–30 seconds. If you want it thicker, add a bit more. If you want it thinner, hold back.
• Taste and balance the sauce at the end: Before serving, taste the sauce in the pan and adjust. If it’s too sweet, add a tiny splash of vinegar. If it’s too sharp, add a pinch of sugar. This quick taste test is how you get that perfect sweet-and-sour balance every time, especially since different vinegars and sauces can vary.
• Finish with a quick sear for that sticky takeout glaze: Once the sauce thickens and coats the shrimp, let it bubble for about 20–30 seconds, so it slightly caramelizes and clings. You’re not trying to burn it, just giving it a quick “set” so the sauce turns glossy and sticky like restaurant sweet and sour shrimp.
• Serve immediately for best texture: This dish is at its peak right after cooking because the shrimp stays crisp-tender and the sauce stays glossy. If it sits too long, the shrimp can soften. If you’re serving with rice, have the rice ready so you can plate as soon as the sauce thickens.
• Garnish like it came from your favorite spot: Sesame seeds and green onion add crunch and freshness. If you want an extra pop, a squeeze of lime right before serving brightens the sweet and sour flavor without changing the whole vibe.

Sweet and Sour Shrimp FAQS

What is sweet and sour shrimp made of?

Sweet and sour shrimp is made with quickly seared shrimp tossed in a sweet, tangy sauce that thickens into a glossy glaze. Most sweet and sour sauces combine something sweet (like sugar or honey), something acidic (like vinegar), and savory aromatics (like garlic), then get thickened with a cornstarch slurry so the sauce clings to the shrimp.

How do I keep shrimp from getting rubbery?

Shrimp overcooks fast. Sear it briefly, about 1 minute per side, then let it finish cooking in the hot sauce for a short time. Pull it as soon as it turns pink and opaque and curls into a loose “C” shape. If it curls into a tight “O,” it’s usually overdone.

Can I use frozen shrimp?

Yes. Thaw it completely first, then pat it very dry so it sears instead of steaming. Frozen shrimp works great here as long as you control moisture and don’t overcook it.

Why is my sweet and sour sauce not thickening?

The sauce must be simmering or lightly boiling for the cornstarch to activate. Also, the cornstarch slurry needs to be mixed well right before adding because it settles quickly. If your sauce still won’t thicken, bring it to a gentle boil and add a little more slurry in small amounts while stirring.

Why did my sauce turn out too thick or gummy?

Too much cornstarch or cooking the sauce too long after thickening can make it overly thick. Next time, add the slurry gradually and stop when it coats the shrimp nicely. If it’s already too thick, whisk in a splash of water and warm it gently until it loosens.

Can I add vegetables or pineapple?

Absolutely. Bell peppers, onions, pineapple chunks, snap peas, or broccoli are classic additions. Cook the veggies in the pan quickly first until crisp-tender, then proceed with shrimp and sauce. This turns it into a full sweet and sour shrimp stir fry.

What should I serve with sweet and sour shrimp?

White rice is the classic, but jasmine rice, fried rice, noodles, or even cauliflower rice work great. For sides, keep it light with roasted broccoli, sautéed green beans, or a simple cucumber salad pairs really well with the sweet-tangy sauce.

Is sweet and sour shrimp spicy?

It’s usually more tangy and sweet than spicy. If you want heat, add crushed red pepper, a dash of hot sauce, or a little chili garlic sauce to the sauce mixture.

Storing, Reheating, and Make-Ahead Tips

• How to store leftovers: Store leftover sweet and sour shrimp in an airtight container in the refrigerator for up to 2–3 days. Keep rice separate if possible so it doesn’t soak up the sauce.
• How to reheat: Reheat gently in a skillet over low to medium-low heat with a splash of water to loosen the sauce. Heat just until warmed through. Avoid high heat and overcooking, since shrimp can turn rubbery when reheated aggressively. The microwave works in a pinch, but use short bursts and stir between them.
• Can I freeze sweet and sour shrimp? I don’t recommend freezing it. Cooked shrimp can get chewy after thawing, and cornstarch-thickened sauces can separate. If you want to prep ahead, make the sauce and store it separately, then cook the shrimp fresh.
• Make-ahead option: You can whisk the sauce ingredients (and the cornstarch slurry in a separate container) ahead of time and refrigerate. When ready to cook, sear the shrimp, add garlic, pour in the sauce, and thicken. This makes dinner feel nearly instant without sacrificing texture.

My Final Thoughts

That’s it, that’s my sweet and sour shrimp. It’s the kind of quick weeknight dinner that actually tastes like you put in real work, even though it comes together in about 10 minutes. The shrimp stays tender, the sauce turns glossy and sticky, and every bite hits that sweet-tangy takeout flavor without the takeout wait.

If you add this one to your rotation, it’s going to save you on those nights when you want something bold and satisfying but don’t feel like cooking a whole production. Serve it over rice, toss in a handful of veggies, or keep it simple and let the sauce do the heavy lifting.

If you make this sweet and sour shrimp, leave a comment and tell me how you served it, and if you leaned sweeter, tangier, or added heat. I love hearing your twists.

More Shrimp Recipes To Try Next

• Butterfly shrimp
• Bang bang shrimp
• Cheesecake Factory chicken and shrimp
• Copycat Olive Garden shrimp alfredo recipe
• Copycat Olive Garden shrimp scampi