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Hot and Sour Shrimp Stir Fry

Posted by Denise on November 25, 2011

hot and sour shrimp stir fry on plate best
Quick and easy, Hot and Sour Shrimp Stir Fry is perfect for week night dinner.


Glenn bought a cookbook for me at a garage sale a couple of weeks ago, the 1999 Cooking Light 5 Ingredient 15 Minute Cookbook. It is chock full of yummy sounding recipes, so we will be investigating it more thoroughly in the future. Not bad for 50 cents!

As I was flipping through the cookbook, I came across a page that made me laugh out loud. The cookbook is pristine, except for one page. That page has a couple of small splatters, but written boldly across the top in black ink are the words “HOT AS H_LL” with another written instruction to “cut in ½ at least” with the chili sauce circled. Well, I took that as a challenge. You know how much we like spicy things. We just had to try this and of course it had to be full strength.

There are different heat levels of chili sauce. If you don’t like hot things, check out how hot your chili sauce is before you use it. If it is quite hot, use only a little unless you want it hot.

We tweaked only one thing. We had some fresh pineapple in the refrigerator that we needed to use up, so we cut that into chunks. Otherwise, we stayed true to the recipe. After a short time prepping the peppers and onion, the entire recipe comes together in less than 10 minutes.

It turned out very tasty, but I changed the name from Sweet and Sour Shrimp, the cookbook name for it, to Hot and Sour Shrimp because I felt the name is misleading. There is lots more hot and sour than sweet involved. Altogether though, the recipe is a keeper, so we decided to post it. We hope you and your family will enjoy it also!




Hot and Sour Shrimp Stir Fry

Makes 4 servings 

hot and sour shrimp ingredients 





8 oz can of pineapple chunks in juice (keep juice)


teaspoon cornstarch


Tablespoons chili sauce (or less if you don’t want it hot)


Tablespoon soy sauce (use low sodium if you are watching your salt levels)


teaspoon garlic powder


teaspoons sesame or vegetable oil


green pepper, seeded and coarsely chopped


medium onion, sliced


pound peeled and deveined medium-size shrimp


Cooked white or brown rice







1.    Prepare rice according to package instructions and set aside, covered to keep warm.


hot and sour shrimp rice on plate



2.    Drain pineapple juice, saving pineapple chunks for later. Combine the juice, cornstarch, chili sauce, soy sauce, and garlic powder together in a small bowl. Set aside.  


onions for hot and sour shrimp peppers for hot and sour shrimp

pineapple for hot and sour shrimp




3.     Add oil to a wok or skillet. Heat over medium-high heat until hot. Add sliced onion and peppers and stir fry 2 to 3 minutes or until tender-crisp.


hot and sour shrimp onions and peppers hot and sour shrimp cooking veg



4.   Add shrimp to contents of wok and stir fry additional 2-3 minutes until shrimp become opaque and pink, but not too long so they don’t become tough.



hot and sour shrimp cooking all

See how the shrimp turns pink and is not translucent any more as it starts to cook through (the one in the middle)? Cook them all until they all look like that all over.




5.    Stir in cornstarch  mixture. Turn heat to medium and cook, stirring constantly, until sauce is thickened and bubbly. Serve over rice.


adding sauce to hot and sour shrimp


finished hot and sour shrimp in brown bowl 



hot and sour shrimp stir fry best




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