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Thai Sweet and Sour Shrimp Recipe


Thai Sweet and Sour Shrimp Recipe | thai-foodie.com

You gaze at the traditional wooden banana boats with bright red, blue, and yellow flags tied to their bows, happily bobbing in the turquoise Andaman Sea. The white sand you are walking on is so fine it doesn’t even stick to your feet, but falls off like dust the moment your barefoot lifts off the ground.

As you amble down the beach, you grin at the variety of people around you: the European tourists who are barely wearing swim suits and who are so sun burned you feel pain just looking at them, the Thai vendors with tanned faces, wide, floppy hats, a scarf around their neck and long baggy pants and shirt, selling fresh fruit from a yoke on their back, and Thais from Bangkok fully covered up too and holding umbrellas as they try to hide from the sun while figuring out where and what Thai dishes to eat for lunch.

Thai Sweet and Sour Shrimp Recipe | thai-foodie.com

You feel their angst and wonder how you will choose from the many Thai beach restaurants lined up on the sand.

But then you remember you are eating Thai food at a Thai beach in Thailand, so it’s hard to go wrong, and start with the one closest to you as you hear your stomach rumble again.

The restaurant’s catch from that morning is laid out on a long counter on ice like an art display. The shrimp are so big they look like they are from another world, and after seeing the Thai Sweet and Sour Shrimp on their menu and think about how flavor packed it is, you go for that.

You choose from one of the many wooden tables sprawled out in front of the restaurant on the sand. You relax in the wooden chair briefly before a server brings over your plate of freshly cooked Thai Sweet and Sour Shrimp.

Thai Sweet and Sour Shrimp Recipe | thai-foodie.com

The bright colors of the crisp green cucumber, red pepper, yellow pineapple, pink shrimp and vibrant green onion next to the white Jasmine rice makes you smile, and feel like you are about to devour a rainbow.

You take a bite and the texture of the crunchy veggies with the soft shrimp make you stop in your tracks and breath a sigh of delight.

Your relaxing walk down the Thai beach made you think you might be in paradise, but that bite of Thai Sweet and Sour Shrimp confirmed that you definitely are in paradise.

Thai Sweet and Sour Shrimp Recipe

When you make Thai Sweet and Sour Shrimp with this recipe, I hope you’ll be transported to the beaches or streets of Thailand like I am when I make it!

Thai Sweet and Sour Shrimp is different from Chinese Sweet and Sour Shrimp because of the different vegetables in it, but in my humble opinion it’s even better. Let me know how your Thai Sweet and Sour Shrimp turns out by tagging me on Instagram @thaifoodie! I can’t wait to see it!

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Thai Sweet and Sour Shrimp Recipe | thai-foodie.com

Thai Sweet and Sour Shrimp

  • Author: Sherri Pengjad
  • Total Time: 25 minutes
  • Yield: 4


Thai Sweet and Sour Shrimp is a quick week night meal full of a rainbow of veggies that will take you to the beaches of Thailand. Try it today!



4 garlic cloves, minced

1 cucumber, deseeded and cut into 2 inch chunks

1 red pepper, cut into chunks

1 white onion, cut into strips

2 green onions, cut into 2 in long pieces

2 cups fresh pineapple, cut into 2 inch wide pieces

1 tomato, cut into chunks

1 lb fresh raw, peeled, deveined, tail-off shrimp of choice (we like jumbo)

2 tbsp fish sauce

1 tbsp oyster sauce

2 tbsp white vinegar

2 tbsp ketchup

2 tbsp sugar

2 tsp corn starch mixed with 2 tbsp water


Warm a wok or large frying pan of choice over medium high heat.

Add a few tablespoons of cooking oil of choice. Stir-fry garlic until fragrant.

Add the rest of the veggies, and stir-fry until crisp tender, just a few minutes.

Mix all the sweet and sour sauce ingredients together, and add to the pan. Add in the corn starch mixture, and mix until thickened, just a minute or so.

Add in the shrimp, and stir-fry until pink. It should only take a minute or two. Watch out that you don’t overcook because it goes from plump and perfectly cooked to shrunken and chewy overcooked super fast!

Serve with jasmine rice.



Try to cut all the veggies into similar size chunks so they all take about the same amount of time to cook.

If I’m cooking this on a busy night. I prep my veggies on a less busy day, and then the day I cook it, it only takes 5 minutes or so in the wok to finish it off!

  • Prep Time: 20
  • Cook Time: 5
  • Category: Thai
  • Method: Stir-Fry
  • Cuisine: Thai


  • Martin

    Looks delicious. I’m looking forward to when I’ll be able to taste this wonderful dish and many others once again in Thailand.

    • Sherri Pengjad

      Yes! I feel the same way! Can’t wait to experience Thai food in Thailand again!