Sweet and Sour Shrimp With Broccoli

Tested & Perfected Recipes
Sweet & Sour Shrimp with Broccoli

This healthier version of the Chinese restaurant-style sweet and sour shrimp is one of the easiest (and tastiest) weeknight suppers you can make.

sweet and sour shrimp with broccoli

A healthier version of the Chinese restaurant-style dish that is typically battered and deep-fried, this sweet and sour shrimp with broccoli is one of the easiest (and tastiest) suppers you can make. Start a pot of rice before you begin prepping and 30 minutes later, your dinner is done. I always stock up on the 2-lb bags of frozen shrimp when they are on sale at my supermarket; that makes this recipe a convenient and affordable meal, too.

What you’ll need to make sweet and sour shrimp

how to make sweet and sour shrimp

Before we get to the recipe, a note on buying shrimp: The “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp, and you never know how long it’s been sitting there.

Almost all shrimp are cleaned and flash frozen shortly after being caught, so for the freshest shrimp, you’re better off buying it frozen and defrosting it yourself. For this recipe, I buy shrimp labeled “shell split and deveined.” Come dinnertime, all I have to do is run the shrimp under cold water to quickly defrost and then peel.

How to make sweet and sour shrimp

how to make sweet and sour shrimp

Begin with the sauce: In a medium bowl, combine the ketchup, soy sauce, sugar, chili sauce, cornstarch, and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.

how to make sweet and sour shrimp

Prep the scallions, garlic, and ginger.

how to make sweet and sour shrimp

Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic.

how to make sweet and sour shrimp

Cook, stirring frequently, until soft, about 2 minutes. Do not brown.

how to make sweet and sour shrimp

Add the shrimp.

how to make sweet and sour shrimp

Cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes.

how to make sweet and sour shrimp

Add the sauce and broccoli to the pan.

how to make sweet and sour shrimp

Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes.

how to make sweet and sour shrimp

Sprinkle the dark green scallions over top.

how to make sweet and sour shrimp

Serve with rice and enjoy.

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Sweet and Sour Shrimp with Broccoli

This healthier version of the Chinese restaurant-style sweet and sour shrimp is one of the easiest (and tastiest) weeknight suppers you can make.

Servings: 4 to 6
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes

Ingredients

  • 3 tablespoons ketchup
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 tablespoon Asian chili sauce, such as Sambal Oelek (available in Asian aisle of most supermarkets)
  • 2 tablespoons cornstarch
  • 2-1/2 tablespoons rice vinegar
  • 1 cup low-sodium chicken broth
  • 3 tablespoons vegetable oil
  • 1 bunch scallions, finely sliced, light and dark green parts divided
  • 2 tablespoons finely chopped fresh ginger
  • 3 cloves garlic, chopped
  • 2 pounds extra-large (26/30) or jumbo (21/25) shrimp, peeled and deveined, thawed if frozen
  • 2-1/2 cups broccoli florets

Instructions

  1. In a medium bowl, combine the ketchup, soy sauce, sugar, chile sauce, cornstarch and rice vinegar. Whisk until completely smooth, then whisk in the chicken broth. Set aside.
  2. Set a large nonstick pan over medium-high heat. Add the oil and heat until shimmering. Add the light green scallions, ginger, and garlic and cook, stirring frequently, until soft, about 2 minutes. Do not brown. Add the shrimp and cook, stirring frequently, until mostly pink and curled, but not cooked through, about 2 minutes. Add the sauce and broccoli to the pan. Cook, stirring frequently, until the sauce is thickened and the shrimp and broccoli are cooked through, about 3 minutes. Sprinkle the dark green scallions over top and serve with rice.

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 347
  • Fat: 13 g
  • Saturated fat: 1 g
  • Carbohydrates: 21 g
  • Sugar: 8 g
  • Fiber: 1 g
  • Protein: 35 g
  • Sodium: 2152 mg
  • Cholesterol: 286 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Not too sweet, not too sour, not too salty and not too spicy, but incredibly delicious. The sauce is very flavorful and I love the broccoli to balance out the texture. I might try red pepper strips next time in addition to the broccoli. It comes together very quickly and the sauce does thicken beautifully as stated. Served it over Jasmine rice. This recipe will definitely be added to the rotation.

    • — Mary M. on April 8, 2021
    • Reply
  • This is a delicious recipe, easier than to pull together than other Asian recipes requiring multiple ingredients. Even with the extra the time to peel and devein myself, dinner was on the table in no time, not feeling hassled as sometimes happens with the speed needed for stir frys. Company worthy.
    I always avoid recipes that say “sweet” in the title, but this had little sugar, and the man who goes straight to anything that says “sweet and sour” on a Chinese restaurant menu, loved it. The only thing high is the sodium, but that can’t be helped with shrimp.

    • — JoAnn W. on February 20, 2021
    • Reply

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