Sweet and Sour Shrimp

spicy-sweet shrimp stir-fry, red bell pepper, sugar snap peas, pineapple, jasmine rice

1713 Past Meals

Serves: 2 Servings | Time to Table: 25 Minutes | Calories: 621 | Category: Pescatarian | Allergens: Contains Shellfish (Shrimp), Soy (Soy Sauce) + Gluten (Soy Sauce) | Excellent Source of: Fiber, Vitamin C | Good Source of: Calcium, Iron, Potassium, Protein, Vitamin A


  • - Chef's Knife
  • - Large Skillet
  • - Liquid Measuring Cup
  • - Measuring Spoons
  • - Medium Saucepan with Lid
  • - Small Bowl

What You Need:

  • - 1 tbsp Vinegar (apple cider if you have it)
  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Brown Sugar
  • - Ginger
  • - Jasmine Rice
  • - Minced Garlic
  • - Pineapple Chunks
  • - Red Bell Peppers
  • - Scallions
  • - Shrimp
  • - Sliced Yellow Onion
  • - Soy Sauce
  • - Sriracha
  • - Sugar Snap Peas
  • - Tomato Paste

Wine Pairings by @grapefriend

Chenin Blanc from the Loire Valley has a killer combo of acidity and sweetness, which makes it perfect for sweet and sour dishes.

Beer Pairings

Reach for an Asian-style beer like Tiger or Singha for light flavor, mild bitterness and a refreshing finish.

TK Table Talk:

Would you rather go a week without your phone or a week without your toothbrush? (We know…so gross, right?!)

What To Do:

Sweet and Sour Shrimp - Step 1

1. Cook Rice: In a medium saucepan over high heat, bring 1¼ cups water and ¼ teaspoon salt to a boil. Stir in jasmine rice and return to a boil. Reduce heat to low, cover and simmer 15 minutes. Turn off heat and let stand, covered, for 5 minutes.

Sweet and Sour Shrimp - Step 2

2. Prep Ingredients: Run a knife through the yellow onion one or two times until coarsely chopped. Cut pineapple into smaller chunks.

Sweet and Sour Shrimp - Step 3

3. Make Sauce: Stir together tomato paste, soy sauce, brown sugar, ONLY 1 teaspoon sriracha, 1 tablespoon vinegar, ginger, and garlic in a small bowl.

Sweet and Sour Shrimp - Step 4

4. Cook Stir-Fry: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onion and bell pepper strips. Sauté 3 minutes. Add pineapple and sugar snap peas. Sauté 3 more minutes. Add shrimp and sauce. Cook 3 minutes or until shrimp are done and sauce is thickened.

To Serve: Divide rice among serving plates. Top with shrimp mixture and sprinkle with scallions.

Pro Tip:

Sensitive to heat? The pineapple in this dish helps to tame the flames from the sriracha, but reduce or omit the heat if you’d like.


Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos with @terraskitchen and #arecipeforreallife.