Shrimp with Sweet-and-Sour Sauce

Author: Canadian Living

Shrimp appetizers are always a big hit. This zippy sauce is sure to keep the crowd dipping in.

  • Portion size 8 servings


  • 3 slices gingerroot
  • 1/2 lime cut_in wedges
  • 1 teaspoon black peppercorn
  • 1/2 teaspoon sesame oil
  • 1 lb large shrimp peeled and deveined
Sweet-and-Sour Sauce:
  • 1 teaspoon sesame oil
  • 1 teaspoon grated gingerroot
  • 2 tablespoons granulated sugar
  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon cornstarch


In saucepan, heat sesame oil over medium-low heat; cook gingerroot, stirring, for 1 minute. Whisk in 1/4 cup (50 mL) water, sugar, vinegar and soy sauce; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water, whisk into pan and boil, whisking, for 1 minute or until glossy and thickened. Let cool slightly. (Sauce can be covered and refrigerated for up to 1 day; bring to room temperature before serving.)

In shallow saucepan, bring 4 cups (1 L) water, ginger, lime, peppercorns and sesame oil to simmer over medium-high heat. Add shrimp; poach for 3 minutes or until shrimp are pink. Drain well. (Shrimp can be covered and refrigerated for up to 4 hours.) Serve shrimp with sauce.

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Shrimp with Sweet-and-Sour Sauce