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Delicious sweet and sour glazed shrimp dish, ready to eat.

Sweet and Sour Glazed Shrimp

Master sweet and sour glazed shrimp with this quick and easy recipe. Achieve tender shrimp in a glossy, balanced sauce, enhanced by a unique cornstarch slurry and tropical pineapple juice for a restaurant-quality weeknight meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup sweet and sour chili sauce
  • 1/4 cup ketchup
  • 2 tsp soy sauce
  • 1/4 tsp crushed red pepper flakes
  • 1 1/4 - 1 1/2 lb shrimp peeled and de-veined
  • 1 Tbsp oil peanut or any high temp neutral oil
  • Kosher salt to taste
  • freshly ground pepper to taste
  • 2-3 scallions finely chopped, white and green parts separated
  • 1-2 garlic cloves minced or finely chopped
  • 1 tsp grated fresh ginger
  • 3 Tbsp rice wine vinegar
  • 1 Tbsp cornstarch
  • 4 Tbsp pineapple juice or water for the slurry
  • Cooked rice for serving

Equipment

  • Large, heavy-bottomed pan (like cast iron)
  • Whisk or Spoon

Method
 

Phase 1: Searing the Shrimp to Perfection
  1. Pre-heat a large, heavy-bottomed pan (like cast iron) over medium-high heat. A hot pan is essential for a good sear.
  2. Once hot, add the 1 Tbsp of oil, ensuring it coats the bottom evenly.
  3. Season the peeled and de-veined shrimp generously with Kosher salt and freshly ground black pepper.
  4. Cook the shrimp for about 90 seconds on each side, until they turn pink and opaque, curling into a gentle C-shape. Do not overcook. Transfer them to a clean plate and set aside.
Phase 2: Building the Aromatic Base and Glossy Sauce
  1. In the same pan, add the white part of the scallions, the minced garlic, and the grated fresh ginger. Cook for about a minute, stirring constantly, until fragrant and slightly softened.
  2. Pour in the 3 Tbsp of rice wine vinegar to deglaze the pan, scraping up any browned bits (fond) stuck to the bottom.
  3. To prepare the slurry, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold pineapple juice (or water) in a small bowl until smooth.
  4. Pour this cornstarch slurry into the simmering sauce in the pan, stirring constantly. Stir for another 30 seconds to a minute until it thickens and becomes perfectly glossy and coats the back of a spoon.
Phase 3: Finishing the Glaze and Combining
  1. Add the 1/4 cup sweet and sour chili sauce, 1/4 cup ketchup, 2 tablespoons of additional pineapple juice, 2 tsp soy sauce, and 1/4 tsp crushed red pepper flakes (adjust to taste). Stir everything together until well combined and bubbling gently.
  2. Add the cooked shrimp back into the pan along with the green parts of the scallions. Toss everything gently to coat the shrimp evenly in the glaze.
  3. Once the shrimp are fully glazed and heated through (about 30 seconds), remove the pan from the heat immediately.
  4. Serve your Sweet and Sour Glazed Shrimp piping hot over a bed of freshly cooked rice. Enjoy!

Notes

For tender shrimp, sear quickly over high heat, avoiding overcrowding. Always taste and adjust sauce for your preferred sweet/sour balance. Store leftovers refrigerated for 3-4 days; reheat gently. Prepare all ingredients (mise en place) in advance for a smooth cooking process.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.