1-First Step: Preheat and Prep the Pan Begin by preheating your oven to 425°F (220°C) as this ensures even cooking for your Sweet and Sour Shrimp. Line a sheet pan with foil and give it a quick coat of cooking spray to prevent sticking. This step sets the stage for crispy shrimp and veggies, and it’s a great time to gather all your ingredients for a smooth workflow.

2-Second Step: Arrange the Shrimp and Peppers Place the 2 (9-ounce) boxes of Frozen Jumbo Butterfly Shrimp on one side of the pan and the 1 red bell pepper and 1 green bell pepper, both cut into 1-inch pieces, on the other side. Toss the peppers with 2 teaspoons of vegetable oil and season them with salt and pepper to taste for extra flavor. This separation helps everything cook evenly, allowing the shrimp to get that nice crispy edge while the peppers soften up perfectly.

3-Third Step: Bake the Ingredients Slide the pan into the preheated oven and bake for 14 minutes, or until the shrimp are browned and crispy and the peppers are softened. Keep an eye on it as cooking times can vary based on your oven, which is key if you’re adapting for gluten-free options like unbreaded shrimp. This step forms the heart of the Sweet and Sour Shrimp, blending the textures harmoniously.

4-Fourth Step: Make the Sauce While the shrimp and peppers bake, start on the sauce by combining 1/2 cup sugar, 1/3 cup apple cider vinegar, 2 tablespoons soy sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/3 cup ketchup in a small saucepan. Bring this mixture to a boil over medium heat, stirring occasionally to blend the flavors. For variations, you could use low-sodium soy sauce if you’re watching your salt intake, making it adaptable to different dietary preferences.

5-Fifth Step: Thicken the Sauce In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon cold water until it’s smooth, then stir this into the boiling sauce. Let it cook for another minute, stirring constantly, until the sauce thickens up nicely. This technique ensures a glossy coating that sticks to your Sweet and Sour Shrimp, and you can adjust the thickness by adding a bit more cornstarch if needed for your taste.

6-Sixth Step: Combine and Serve Once the baking is done, pull the pan from the oven and add 1 cup pineapple chunks to mix with the shrimp and peppers. Pour the thickened sauce over everything and toss gently to coat it all evenly. Serve right away, perhaps over rice for a fuller meal, and remember that removing shrimp tails can make it easier to eat for kids or busy parents.

7-Final Step: Enjoy and Store Your Sweet and Sour Shrimp is now ready to dig into, with its sweet and tangy flavors shining through. For a twist, try pairing it with dishes from our site, like the baked shrimp scampi recipe for more seafood ideas. This final step not only completes the meal but also opens up ways to customize it based on what you have on hand.