Skip the takeout and make this Sweet and Sour Shrimp at home! You’ll be surprised at how easy (and tasty) this is!
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Created by an artist and a chef about 20 years, Outstanding in the Field is all about taking the dining experience to the source. Instead of bringing the farm-to-table, they bring the table-to-farm. As they note, they’re basically the world’s first pop-up restaurant that pops up in the middle of a farm field. Picture eating dinner in the middle of a field at a table set for 200! The folks behind the operation have hosted events in all 50 states as well as 15 countries.
Imagine eating dinner in the middle of an apple orchard…or in a secret sea cove only accessible by a small boat…or sitting on a dock in the Florida Keys…or in the shadow of Mount Fuji. I can’t believe I’ve never heard of this company! Granted, the ticket price is a bit steep, but the experience would be memorable. I’m thinking I might stalk their upcoming calendar and give Laura this as a gift. (Laura, if you’re reading this post, just pretend you didn’t see that part.)
Sweet and Sour Shrimp
Shifting gears a bit, let’s focus on a meal you can make at home. Sure, the setting might not be under the stars on a remote beach…but the food is still delicious! Sweet and Sour Shrimp is a classic take-out item, but it’s actually not that hard to make at home. They key to this recipe is doing all of the prepwork in advance. Have your onions and peppers sliced. Have your shrimp peeled and deveined. Have your green onions chopped and your garlic minced. (I like to do all of this prep while the rice is cooking.) Once you get going, this Sweet and Sour Shrimp comes together in a jiffy!
What is the Sweet? And What is the Sour?
The sweet portion of this Sweet and Sour Shrimp comes primarily from the diced pineapples as well as a bit of sugar and ketchup in the sauce. The sour portion comes from the generous amount of rice vinegar that gets added to the sauce. Together, the flavors meld into a delicious combination, and it’s easy to see why Sweet and Sour Shrimp is a classic menu item at Chinese restaurants. One bite and Laura proclaimed that she was over the takeout version!
When you order sweet and sour dishes at restaurants, the chicken/pork/shrimp/etc is often fried before going into the final dish. I skipped that step and just cooked the shrimp in the wok along with the veggies and sauce. Nice and easy…and it saves on the calories, too. Considering that I’ve got a 3-year-old begging me to do puzzles with him, I’m all about keeping dinner nice and easy. I’m sure a few of you can relate to that, right? Cheers, friends!
If you make this Sweet and Sour Shrimp at home, leave a comment and let me know! Or snap a photo and tag me on Instagram (@Spicedblog).
Looking for more take-out inspired recipes? Check these out:
Sweet and Sour Shrimp
For the Sauce
For the Sauce
- Using a small bowl, combine ketchup, pineapple juice, soy sauce, sugar and crushed red pepper; stir until well combined.
- In a separate dish, whisk together the vinegar and cornstarch.
- Add the cornstarch mixture to the ketchup mixture; stir until well combined. Set sauce aside.
For the Shrimp
- Using a wok or large skillet, add vegetable oil and place over medium-high heat.
- Once hot, add sliced onions and bell peppers. Saute, stirring often, for 2-3 minutes.
- Add shrimp and green onions; continuing sautéing, stirring often, for 4 more minutes, or until shrimp turn pink.
- Add garlic, ginger and pineapple; continue sautéing, stirring often, for 1 minute.
- Add sauce; stir and continue cooking for 2-3 minutes.
- Garnish with additional chopped green onions and serve hot over cooked white rice.