Tested till perfect Shrimp with Sweet-and-Sour Sauce

Shrimp with Sweet-and-Sour Sauce

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

By The Canadian Living Test Kitchen

Recipe2 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6 to 8


  • 3 slices 3slicesgingerroot
  • 1/2 1/2limelimes, cut_in wedges
  • 1 tsp 1tspblack peppercornblack peppercorns
  • 1/2 tsp 1/2tspsesame oil
  • 1 lb 1lblarge shrimp, peeled and deveined

Sweet-and-Sour Sauce:

  • 1 tsp 1tspsesame oil
  • 1 tsp 1tspgrated gingerroot
  • 2 tbsp 2tbspgranulated sugar
  • 1 tbsp 1tbsprice vinegar
  • 2 tsp 2tspsoy sauce
  • 1 tsp 1tspcornstarch
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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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