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August 6, 2014

Sweet and Sour Shrimp

The BEST Sweet & Sour Shrimp by far ~ covered in a thick, sticky, scrumptious sauce

This is a new recipe I tried for Sweet and Sour Shrimp and it turned out great. Better than some take-away restaurants' Sweet and Sour Shrimp we have had before.

It took me less than 30 minutes to prepare and cook the Shrimp to perfection. Fortunately I had my rice cooker going before I started with the Shrimp as we all know Shrimp is not a dish that likes to hang around for too long.

Sweet and Sour Shrimp ~ The BEST Sweet & Sour Shrimp by far ~ covered in a thick, scrumptious sauce #Shrimp #SweetAndSourShrimp #Prawns

Dimitri decided at the last minute - well almost last minute! - that he will join us for dinner. I know my family is huge on Shrimp and as I had only 2 bags of the Jumbo Mozambique Prawns on hand, I asked Roy to pick up another bag, but the store he'd gone to did not have the same and he bought large Shrimp, hence the *mixed Prawns/Shrimp you see in the photos.

One thing I would do differently next time I'm making this dish, is to double the Sauce and if you are also a saucy person I would strongly recommend a double batch.


6 - 8 Servings



3 TB Sugar
1/2 cup Thick Soy Sauce
1/3 cup Rice Vinegar
3 TB Tomato Paste
1/4 cup Dry Sherry
2 TB Cornflour
1/4 cup Water


3 TB Sesame Oil
2 TB Garlic, crushed
4 t Ginger, grated
5 Spring Onions, chopped
1.2 kg Jumbo Shrimp, cut and deveined {or mixed - see above*}
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced


1.) Mix together all the ingredients for the Sauce - set aside.
2.) Heat the Oil over medium heat in a large wok - add the Garlic, Ginger and Spring Onions - stir-fry two minutes.
3.) Add the Shrimp and stir-fry 3 - 4 minutes or until almost done - add both the Bell Peppers - stir-fry another 2 minutes.
4.) Pour the Sauce over and stir well to combine and heat through for a minute or two.

Remove from heat and serve immediately over rice or pasta.

Sweet and Sour Shrimp ~ The BEST Sweet & Sour Shrimp by far ~ covered in a thick, scrumptious sauce #Shrimp #SweetAndSourShrimp #Prawns


  1. Looks really delicious, and I have a garden full of green peppers at the moment. I've never seen "thick" soy sauce, though. Would regular soy sauce work??

    1. Seana, I have used regular soy sauce before {in other recipes}, but since I found the thicker sauce, I now use it with everything. I am sure regular say sauce will do - same taste, just a slightly different texture :-) {replying here as your e-mail is not attached to your comment}

  2. I'm pretty sure Sam already love you,, but now he'll love you even more!

  3. We love Sweet and Sour Shrimp, this looks so good! Thanks so much for sharing with Full Plate Thursday and have a great day!
    Come Back Soon!
    Miz Helen

  4. I live on the Texas Gulf Coast and have lots of shrimp in my freezer. This looks like a great recipe and I am anxious to try it. Thanks!

    Big Texas Hugs,
    Susan and Bentley

  5. I have been craving shrimp today, and I think your wonderful recipe would satisfy the craving! This looks wonderful and I love the ingredients! Yum!! I would love if you would share this at my new link party, Celebrate It! It all about celebrating everyday life.
    Hope to see you there!

  6. Thanks so much for sharing with Wednesday's Adorned From Above Link Party.
    Debi @ Adorned From Above


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