Slow Cooker Sweet and Sour Shrimp Recipe

slow cooker sweet and sour shrimp
Diana Rattray
  • 5 hrs 40 mins
  • Prep: 10 mins,
  • Cook: 5 hrs 30 mins
  • Yield: Serves 3 to 4
Ratings (7)

This is an easy sweet and sour shrimp recipe, made with frozen cooked shrimp, pineapple, pea pods, and sweet and sour sauce mixture. The shrimp is added to the slow cooker and cooked during the last 30 minutes.

Pepper strips and thinly sliced carrots or celery would also be great for this dish, in place of or along with the pea pods.

See Also
Slow Cooker Garlic Shrimp
Shrimp Scampi With Garlic

What You'll Need

  • 1 package (6 ounces) frozen Chinese pea pods
  • 1 can (12 to 14 ounces) pineapple tidbits in juice
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (granulated)
  • 1 cup chicken stock
  • 1/2 cup reserved pineapple juice
  • 1 tablespoon soy sauce
  • 1/2 teaspoon ground ginger
  • 1 bag (12 to 16 ounces) frozen small to medium shrimp (cleaned and cooked)
  • 2 tablespoons cider vinegar or rice vinegar
  • 1 cup of rice (hot and cooked, for serving)

How to Make It

  1. Put pea pods in a colander and run cold water over them until partially thawed -- enough to separate easily. Drain pineapple, reserving 1/2 cup of the juice. Place pea pods and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar; add chicken broth, reserved pineapple juice, soy sauce, and ginger. Bring mixture to a boil, stirring, and cook sauce for about 1 minute. The sauce should be thickened and clear.
  1. Gently blend sauce into pea pods and pineapple. Cover and cook on LOW for 3 to 4 hours. Add the thawed cooked shrimp; continue to cook 30 minutes longer, until heated through. Add vinegar and stir gently.
  2. Serve with hot cooked rice.