Sweet-and-Sour Shrimp and Peppers

  • Yield: 10 servings

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


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

Recipe reprinted with permission from American Favorites (Holly Clegg, 1996). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

  • Calories 97
  • Fat 1.9g
  • Saturated Fat .3g
  • Cholesterol 129mg
  • Sodium 173mg