Sweet-and-Sour Popcorn Shrimp

Posted on Aug 18 2015 in
Print Recipe


  • 1 medium green pepper, cut into 1-inch pieces
  • 1 small onion, thinly sliced
  • 1 T. vegetable oil
  • 1 (20-oz.) can unsweetened pineapple chunks
  • Water
  • 3 T. white vinegar
  • 2 T. soy sauce
  • 2 T. ketchup
  • 1/3 cup packed brown sugar
  • 2 T. cornstarch
  • 1 (12-oz.) package frozen popcorn shrimp
  • Rice


Cook shrimp according to package directions. Meanwhile, in a large skillet, stir fry green pepper and onion in oil, 3 to 4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 11/3 cups; stir in vinegar, soy sauce and ketchup. In a bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir 2 minutes or until thickened. Add pineapple. Reduce heat; simmer, uncovered for 4 to 5 minutes or until heated through. Stir in shrimp. Serve immediately. Serve with rice. Yield: 4 servings

Charlotte Rymph, Monterey, Ind.