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Sweet and Sour Shrimp

Sweet and Sour Shrimp

over Jasmine Rice

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How’s this for a dose of sour power? Here, we’re showing you how to make sweet and sour from scratch. That’s right, we’re breaking down the mystery sauce into something made from real ingredients and zhooshing it up with fresh ginger and garlic. It gets tossed with shrimp, bell peppers, and snow peas for a meal that’s far more memorable than anything you’d get from your delivery joint.

Tags:Child friendlyEat FirstGluten-freeContains shellfish
Allergens:ShellfishSoyWheatTree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

16 ounce



8 ounce

Snow Peas

1.5 cup

Jasmine Rice

2 clove


1 thumb


1 unit


2 unit

Soy Sauce

(ContainsSoy, Wheat)

2 tablespoon

White Wine Vinegar

2 teaspoon


1 unit

Red Bell Pepper

¼ ounce


1 ounce

Cashew Pieces

(ContainsTree Nuts)

Not included in your delivery

2 teaspoon


2 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories469 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate71 g
Sugar8 g
Dietary Fiber3 g
Protein27 g
Cholesterol170 mg
Sodium738 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Bring 2⅔ cups water to a boil in a medium pot. Trim any tough stems from snow peas. Mince or grate garlic. Core, seed, and remove white ribs from bell pepper, then chop into bite-sized pieces. Peel and mince ginger.


Once water boils, add rice to pot, cover, and reduce to a simmer. Cook until tender, 15-20 minutes. Remove from heat and keep covered.


Whisk together soy sauce, vinegar, ketchup, 2 tsp sugar, cornstarch, and ¾ cup water in a small bowl until there are no more lumps.


Heat a large drizzle of oil in a large pan over high heat. Add bell pepper and snow peas. Cook until just starting to brown, about 3 minutes, stirring constantly. Toss in garlic, ginger, and shrimp and cook until shrimp are starting to turn pink, 2-3 minutes.


Add sauce to pan, tossing to coat veggies and shrimp. Let it come to a boil, then cook until thickened, 2-3 minutes.


Fluff rice with a fork. Divide between plates and top with stir-fry. Tear cilantro leaves from stems. Garnish plates with cilantro (to taste) and cashew pieces.