This sweet and sour shrimp recipe will make you to cook Chinese all the time at home.
Total Time: 20 Minutes
(Both active and inactive time go simultaneously.)
Prep Time: ZERO
Active Cook Time: 20 Minutes
Inactive Cook Time: 20 Minutes
As much as I love to use natural ingredients for any dishes on the table, scrambling to get everything ready on a busy day could be a challenge.
While I was writing this recipe, it was still in the middle of April 2021. Many offices are still on locked down mode and many people like I do still are working from home. My little one has been very lucky that he was at school in person since Sep 2020. Running back and forth from school to home office ended up spending 2 extra hours on the road and still need to make up 2 extra hours for work every day. You can imagine the extra time and stress because of this change. So, cooking comfort food like this sweet and sour shrimp recipe for dinner is perfect. But I didn't want to go through all the prep work. That was how this recipe was created.
You can replace it with popcorn chicken if you are not a fan of seafood.
I purposefully baked the popcorn shrimp 2-3 minutes more to get it extra crunchy which gives a better texture after mixing with the sauce.
Yes, you can cut this recipe into halves. I cooked this for a big family dinner.
When it comes to store-bought sweet and sour sauce, you may need to adjust the sweetness by adding more sugar or a small splash of vinegar, depending on the brand and your preference. If you like to make this recipe from scratch, click here.
1.5 lbs Store-bought Frozen Popcorn Shrimp
3 lbs Frozen Stir-Fry Mix (bell peppers and onion mix)
1 jar (11-13oz) Store-bought Sweet and Sour Sauce
1 can (20oz) Pineapple Chunks (separate from juice and save it for use later)
2 tbsp Extra Virgin Olive Oil
Sugar, salt and pepper to taste
Steamed white rice served it on the side
You May Also Be Interested In:
Home > Seafood Recipes > Easy Chinese Sweet and Sour Shrimp Recipe
New! CommentsBe the first of your friends to comment what you just read