Sweet and Sour Shrimp (Tom Xao Chua Ngot)

This Sweet and Sour Shrimp (Tom Xao Chua Ngot) recipe is healthy, hearty and can be made in less time than it takes to get take-out delivered to your house. Juicy shrimp, pineapples chunks and fresh vegetables are stir-fried in a homemade sauce to make this flavorful, sweet and tangy dish. The steps to make Sweet and Sour Shrimp are quick and super easy: Prep the fresh vegetables. Make the sweet and sour sauce. Stir-fry everything in one big wok. This is one pot (or wok) cooking at its best! Serve the Sweet and Sour Shrimp over hot rice for a healthy and satisfying meal. Enjoy!

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Healthy and Delicious! | recipe from runawayrice.com
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Notes on the Sweet and Sour Shrimp (Tom Xao Chua Ngot) Recipe, Tips and Tricks

Shrimp is sized based on the quantity/count per pound. Size 31-40 shrimp means 31 to 40 individual shrimp would weigh about 1 pound (454 grams). 31-40 shrimp is medium size and great for most recipes requiring whole or halved shrimp. For this recipe, I recommend larger shrimp like 16-20 or 21-25 as they are plumper and juicer. Also, larger shrimp is more substantial if you’re serving this Sweet and Sour Shrimp as a main course.

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Plump and Juicy Shrimp | recipe from runawayrice.com

I love bell peppers because they’re colorful, crunchy and nutritious. Onions are a staple in my stir-fries. Feel free to use the vegetables you like. This is the perfect dish to make when you need to clean-out the fridge. Use those leftover vegetables. Carrots, celery, zucchini, bok choy or mushrooms? Add those to the stir-fry! 🙂

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Trifecta of Peppers and Onions | recipe from runawayrice.com

This Sweet and Sour Shrimp dish is one of my favorite busy-day meals. I always have canned pineapple chunks and tomato paste in my pantry. Using canned pineapple chunks is a big time-saver. Pineapples are delicious in stir-fries and the naturally sweet and tart pineapple juice makes an amazing sweet and sour sauce.

A 20 oz can of pineapple chunks yields about 12 oz pineapple chunks and 1 cup pineapple juice. Use 3/4 cup pineapple juice to make the sweet and sour sauce.

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Recipe Secret: Dole Pineapple Chunks | recipe from runawayrice.com

Avoid overcooking the shrimp which can cause the texture to be rubbery. Cook the shrimp until it just starts to turn pink and then add the pineapples chunks and sweet and sour sauce. The remaining cooking time will cook the shrimp fully. If you’re concerned about the timing, add the shrimp last and cook to the desired doneness. Either method works just fine!

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - One Pot (or Wok) Cooking at Its Best! | recipe from runawayrice.com

 

Watch the video for instructions.

Sweet and Sour Shrimp / Tom Xao Chua Ngot

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - 30 Minutes or Less Meal | recipe from runawayrice.com

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Healthier than Take-Out!| recipe from runawayrice.com
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Sweet and Sour Shrimp / Tom Xao Chua Ngot

Course: Main Course, Side Dish
Cuisine: Asian, Vietnamese
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Servings: 4
Calories: 251 kcal
Author: Trang

This Sweet and Sour Shrimp (Tom Xao Chua Ngot) recipe is healthy, hearty and can be made in less time than it takes to get take-out delivered to your house. Juicy shrimp, pineapples chunks and fresh vegetables are stir-fried in a homemade sauce to make this flavorful, sweet and tangy dish. The steps to make Sweet and Sour Shrimp are quick and super easy: Prep the fresh vegetables. Make the sweet and sour sauce. Stir-fry everything in one big wok. This is one pot (or wok) cooking at its best! Serve the Sweet and Sour Shrimp over hot rice for a healthy and satisfying meal. Enjoy!

Ingredients

  • 1 lb shrimp - size 16-20 , peeled and deveined
  • salt and ground black pepper , to taste
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/2 small yellow onion
  • 20 oz pineapple chunks , canned in pineapple juice
  • 1 Tbsp rice vinegar
  • 2 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 Tbsp corn starch
  • 1 tsp vegetable oil
  • 2 garlic cloves , minced
  • 1/2 Tbsp soy sauce
  • 1/2 Tbsp oyster sauce
  • 1/4 cup green onions , chopped

Instructions

Preparing the Ingredients

  1. Transfer the shrimp into a medium bowl. Add a dash of salt and ground black pepper and toss together. Set aside for now.
  2. Remove the core and seeds from the green and red bell peppers. Cut into medium-sized pieces.
  3. Chop the yellow onion into chunks about the same size as the bell peppers.
  4. Transfer the canned pineapple chunks into a small strainer, separating the juice. Reserve 3/4 cup (180 ml) pineapple juice for the next steps.

Making the Sauce

  1. To the 3/4 cup (180 ml) pineapple juice, add the rice vinegar, tomato paste, sugar and corn starch.

  2. Combine until the mixture is smooth.

Cooking the Sweet and Sour Shrimp

  1. Heat a large wok over Medium High heat and when hot add vegetable oil. Add the minced garlic and stir-fry for 10 seconds.
  2. Add the chopped bell peppers and onions and stir-fry for 2 minutes. Add 1 Tbsp water to moisten the vegetables if needed.
  3. Add the shrimp and stir-fry until it just starts to turn pink, approximately 30 seconds.
  4. Add the soy sauce and oyster sauce and combine together.
  5. Add the pineapple chunks.
  6. Stir the sweet and sour sauce mixture again and then drizzle over the shrimp and vegetables. Toss together coating everything evenly in the sweet and sour sauce.
  7. Cook until the sauce bubbles and thickens, approximately 2-3 more minutes.
  8. Top with more freshly ground black pepper and the chopped green onions.

  9. Serve the Sweet and Sour Shrimp over hot rice for a delicious and hearty meal.
  10. Refrigerate any remaining portions and enjoy within the week.

Recipe Video

Notes, Tips & Tricks

  • Feel free to use the vegetables you like. This is the perfect dish to make when you need to clean-out the fridge. Use those leftover vegetables.
  • Avoid overcooking the shrimp which can cause the texture to be rubbery. Cook the shrimp until it just starts to turn pink and then add the pineapples chunks and sweet and sour sauce. The remaining cook time will cook the shrimp fully. If you're concerned about the timing, add the shrimp last and cook to the desired doneness. Either method works just fine!

Nutrition Facts
Sweet and Sour Shrimp / Tom Xao Chua Ngot
Amount Per Serving
Calories 251 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 285mg 95%
Sodium 1135mg 47%
Potassium 435mg 12%
Total Carbohydrates 32g 11%
Dietary Fiber 3g 12%
Sugars 25g
Protein 25g 50%
Vitamin A 15.5%
Vitamin C 64.2%
Calcium 19.7%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoy this Sweet and Sour Shrimp (Tom Xao Chua Ngot) recipe, you may also like:

Sweet and Sour Pork Ribs (Suon Xao Chua Ngot)

Sweet and Sour Tofu Stir-Fry (Dau Hu Xao Sot Chua Ngot)

Enjoy this soup the Viet way with shredded lettuce, fresh mint and a side of fish sauce and chilies...Oh Yum!!

Beef Shank and Pickled Mustard Greens Soup (Canh Dua Cai Chua Bap Bo) 

Tools I Love and Use in My Kitchen

Sweet and Sour Shrimp (Tom Xao Chua Ngot) - Better than Take-Out! | recipe from runawayrice.com

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6 Responses to Sweet and Sour Shrimp (Tom Xao Chua Ngot)

  1. Christa October 20, 2018 at 12:37 pm #

    Hello chi Trang, I couldn’t wait to try your recipe because it looks so healthy, no deep frying shrimp and no ketchup or lots of vinegar in the sweet and sour sauce. It turned out so yummy. Definitely a good busy day meal. It took me 18 minutes start to finish to make this, faster than my rice cooker…lol…I’ll need to start the rice earlier next time. Thank you chi for a delicious meal a busy Mom like me feels good making for her family.

    • Trang October 22, 2018 at 10:54 am #

      Hi Christa,
      So glad to hear you like my recipe and found it easy to make! This healthy Sweet and Sour Shrimp is a favorite go-to recipe for the busy days. Thanks for stopping by!

  2. Lynn October 20, 2018 at 6:37 am #

    Hi Trang, so yummy I will try to cook. Thanks for posting a new one.

    • Trang October 20, 2018 at 11:53 am #

      Hi Lynn,
      Hope you’re doing well! Enjoy the recipe and Happy Cooking sis!

  3. Hoa Kim October 19, 2018 at 9:18 pm #

    They are delicious, thanks you co^ Trang

    Hoa

    • Trang October 20, 2018 at 11:53 am #

      Hi Hoa,
      Enjoy the recipe and thanks for stopping by! 🙂

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