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Sweet and Sour Shrimp
with bell peppers / sugar snap peas / rice

Active: 40 min Total: 40 min
The Cook Smarts version of Sweet and Sour Shrimp is every bit as satisfying as the takeout classic but uses a much lighter (still very flavorful) homemade sauce.
Smarts: Be sure to follow the instructions to save the pineapple juice when you strain the pineapple. You'll use the juice in the sweet and sour sauce.


Sweet and Sour Shrimp:
  • Shrimp, peeled and deveined - 1 lb
  • Bell peppers, any color - 2 , chopped
  • Pineapple chunks, canned in juice (20oz / 567g) - 1 can , liquid reserved
  • Oil, cooking - 1 Tbsp
  • Sugar snap peas - 12 oz (sub snow peas)
  • Cilantro leaves - 1 Tbsp
Sweet and Sour Sauce:
  • Garlic - 3 cloves , chopped
  • Pineapple juice - 3/4 cup (reserved from canned pineapple)
  • Brown sugar - 3 Tbsp
  • Ketchup - 2 Tbsp
  • Tamari - 1/4 cup
  • Vinegar, rice - 1 Tbsp
  • Cornstarch - 1 Tbsp
  • Water - 2 Tbsp
Rice (enough for 2 nights):
  • Rice, uncooked white or brown - 1 1/2 cups


  1. Rice - (This makes enough for 2 nights.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Shrimp - Defrost shrimp.
  3. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Pineapple - Drain pineapple, but reserve the liquid. Store the pineapple chunks and liquid separately. (Can be done up to 5 days ahead)
  5. Make sauce - Combine garlic, pineapple juice, brown sugar, ketchup, Tamari, and rice vinegar. (Can be done up to 5 days ahead)
  6. Make slurry - Whisk together cornstarch and water.

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  1. Heat a wok or skillet with cooking oil over medium-high heat. Add bell peppers and saute for 2 to 3 minutes.
  2. To peppers, add sugar snap peas. Saute for 1 minute.
  3. Add shrimp and saute for 2 minutes just to get it started cooking.
  4. Pour sauce over shrimp and vegetables.
  5. When sauce is simmering, give cornstarch slurry a stir and add it to the sauce.
  6. Simmer everything together, stirring occasionally, until sauce thickens and shrimp is cooked through.
  7. Remove pan from heat and stir in pineapple.
  8. If rice was made ahead, reheat in the microwave. (Reserve half for Thursday.)
  9. Serve sweet and sour shrimp over rice. Top with cilantro leaves. Enjoy!



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