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Sweet and Sour Shrimp


  • 1 (6 ounce) package frozen Chinese pea pods, partially thawed
  • 1 (13 ounce) can juice-pack pineapple chunks or tidbits (drain and reserve juice)
  • 2 tablespoons cornstarch
  • 3 tablespoons granulated sugar
  • 1 chicken bouillon cube
  • 1 cup boiling water
  • 1/2 cup reserved pineapple juice
  • 2 teaspoons soy sauce
  • 1/2 teaspoon ground ginger
  • 2 (4 1/2 ounce) cans shrimp, rinsed and drained
  • 2 tablespoons cider vinegar
  • Fluffy rice


  1. Place pea pods and drained pineapple in slow cooker.
  2. In a small saucepan, stir together cornstarch and sugar.
  3. Dissolve bouillon cube in boiling water and add with juice, soy sauce and ginger to saucepan. Bring to a boil, stirring, and cook sauce for about 1 minute or until thickened and transparent. Gently blend sauce into pea pods and pineapple.
  4. Cover and cook on LOW setting for 4 to 6 hours.
  5. Before serving, add shrimp and vinegar, stirring carefully to avoid breaking up shrimp.
  6. Serve over hot rice.

Yield: 4 to 5 servings (about 1 1/2 quarts)

Source: Rival 1975 Cookbook

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