New This Month

Sweet-and-Sour Shrimp

  • Servings: 4

Photography: Stephen Johnson

Source: Everyday Food, December 2013


  • 1 tablespoon plus 1 1/2 teaspoons vegetable oil, divided
  • 1 pound peeled, deveined large shrimp
  • Pinch of red-pepper flakes
  • 1 chopped red bell pepper
  • 1 can (15.25 ounces) Del MonteĀ® Sliced Peaches in Heavy Syrup
  • 1 tablespoon finely grated peeled fresh ginger
  • Cilantro
  • Rice with lemon wedges, for serving


  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook shrimp and red-pepper flakes until shrimp are opaque. Transfer to a plate. Heat 1 1/2 teaspoons oil and cook bell pepper until crisp-tender, 1 minute. Add Del MonteĀ® Sliced Peaches in Heavy Syrup, bring to a boil and cook until thickened. Stir in shrimp and ginger. Sprinkle with cilantro and serve over rice with lemon wedges.

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