Toss the takeout menus in favor of this fast and fresh recipe for 20-Minute Sweet and Sour Shrimp Stir-Fry!
5 from 3 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
For the sauce:
2/3cupThai sweet chili sauce
2Tablespoonslow sodium soy sauce
1Tablespoonrice wine vinegar
For the stir-fry:
1poundmedium shrimp, peeled and deveined
2cupssugar snap peas, blanched (See Kelly’s Note)
8ouncesrice noodles, cooked
Make the sauce:
In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, rice wine vinegar and cornstarch. Set the sauce aside.
Make the stir-fry:
Add the olive oil to a wok or large, tall-sided sauté pan set over medium heat. Once the oil is hot, add the shrimp and garlic and cook, stirring constantly, until the shrimp are pink and mostly cooked through, about 2 minutes.
Move the shrimp and snap peas to the edges of the pan, increase the heat to medium-high then pour the prepared sauce in the center. Bring the sauce to a boil and cook it until it thickens to the consistency of syrup, about 2 minutes. Reduce the heat to low then add the noodles and toss to combine until they're thoroughly coated with the sauce. Serve immediately.
To blanch the sugar snap peas, add them to a pot of boiling water for about 20 seconds then remove them and immediately rinse them with cold water. This will cook them partially while also ensuring a bright green color.
★ Did you make this recipe? Don't forget to give it a star rating below!