Sweet-and-Sour Shrimp and Peppers

Kitchen Tested
  • Yield 10 servings

Serve this colorful low-fat shrimp dish on top of Bibb lettuce or a platter or mounded individually on plates.

This delicious combination can even be tossed with fresh cooked pasta for a starter or main course.


1/4 cup light brown sugar
2 teaspoons dry mustard
1/2 teaspoon ground ginger
1/2 cup balsamic vinegar
1/4 cup water
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
2 pounds medium uncooked shrimp, peeled
1/2 cup very thinly sliced red bell pepper
1/2 cup very thinly sliced yellow bell pepper
1/2 cup very thinly sliced green bell pepper


  1. Combine the brown sugar, mustard, ginger, vinegar, water, Worcestershire sauce and olive oil in a medium saucepan; bring to a boil, stirring constantly, until the brown sugar dissolves. Reduce heat and simmer, uncovered, 5 minutes. Add the shrimp and cook 3 to 5 minutes, or until the shrimp turn pink. Transfer the shrimp mixture to a bowl, add the peppers, and toss well. Cover and marinate in the refrigerator for 3 hours. Drain the shrimp mixture, discarding liquid, and serve.



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