A tasty seafood dish that will make your lunch a special treat. If you are thinking of a sweet and sour dish and want to try something different other than sweet and sour fish or pork, then this sweet and sour shrimps is a good alternative. In cooking this shrimp recipe, you can either peel, remove the head and devein the shrimps. But the better way is by leaving the shrimp intact, just removing the antennae because the savory flavor of the shrimp comes from the head.

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A Tangy and Flavorful Seafood Dish

Are you looking to shake things up at the dinner table? This seafood recipe might just be what you need to elevate your meals. If you’re a fan of the sweet and sour flavor profile, but want a change from the usual pork or fish, this tangy shrimp dish offers a refreshing twist on the classic favorite. It’s quick, simple to prepare, and perfect for a special lunch or dinner at home. Plus, the flavors of the shrimp, especially when cooked with the head intact, bring a depth and richness that you won’t want to miss.

The Magic Behind Cooking Shrimp with the Head On

In this dish, you’ll notice that there’s an option to peel and devein the shrimp, but there’s a reason many home cooks leave them whole. The flavor of shrimp isn’t just in the meat; it’s in the head as well. Leaving the head on allows you to capture all that savory goodness, and while some might shy away from the idea, it’s a technique worth trying. Not only does it deepen the overall flavor, but it also enhances the richness of the sauce as the shrimp cook and release their natural juices. If the antennae bother you, simply trim them off, but keep the rest intact for that authentic, seafood-forward taste.

The Versatility of Sweet and Sour Sauce

Sweet and sour sauce is a staple in many Asian kitchens, but did you know it has a long history that spans across various cultures? Originating from China, the sauce was traditionally used as a way to balance flavors and has since evolved, with different regions adding their own twists. In the Philippines, for instance, banana ketchup is a common addition, giving the dish a subtle sweetness that’s unique to Filipino cuisine. This version of the sauce combines tomato sauce with banana ketchup, vinegar, and sugar, creating a perfectly balanced mix of sweet, sour, and savory. A bit of cornstarch is added to thicken the sauce, ensuring it clings beautifully to every piece of shrimp.

The Importance of Fresh Ingredients

What makes this dish stand out is the simplicity of its ingredients. Fresh shrimp is key, of course, but the supporting ingredients like ginger, garlic, and onions add layers of flavor to the sauce. These aromatics are sautéed at the beginning to create a fragrant base, ensuring every bite is packed with taste. The tomatoes used in this recipe are cooked until soft, their tangy sweetness melding with the other flavors in the dish. Don’t skip the fresh spring onions and bell peppers, either! They add color, crunch, and a burst of freshness to the final product, rounding out the richness of the shrimp and sauce.

A Quick Dive into Banana Ketchup

While many might be familiar with the traditional tomato-based sweet and sour sauce, Filipino recipes often call for banana ketchup, a uniquely Filipino condiment that traces its roots back to World War II. When tomatoes were in short supply, resourceful Filipinos created a ketchup substitute using bananas. The result was a sweet, tangy, and slightly fruity ketchup that has since become a staple in Filipino households. In this shrimp recipe, banana ketchup adds a depth of sweetness that complements the tartness of the vinegar and the heat from the chili peppers, creating a sauce that’s both familiar and refreshingly different.

Cooking Shrimp Perfectly Every Time

Cooking shrimp can be tricky if you’re new to it. They cook quickly and can easily turn rubbery if overdone. The trick here is to simmer the shrimp gently in the sauce. Once they’re added, give them a quick stir to coat them evenly, then cover the pan and let them cook for just a few minutes. You want them to turn a vibrant orange, which signals they’re perfectly cooked. If you’re unsure, remember that shrimp should have a slight curl to them—if they curl up tightly, they’ve been overcooked. By the time you add the patis, bell peppers, and chili peppers, your shrimp should be just right, and the sauce thick and flavorful.

Balancing Sweet, Sour, and Spicy

One of the beautiful things about this dish is its balance of flavors. The sweetness from the ketchup and sugar is perfectly offset by the tartness of the vinegar and the heat from siling labuyo, or bird’s eye chili. If you’re a fan of spice, feel free to add more chilies, but even a small amount brings enough warmth to complement the dish without overpowering the delicate flavor of the shrimp. The addition of patis, or fish sauce, rounds everything out with its umami-rich saltiness, making this dish truly satisfying.

Serving Suggestions for a Complete Meal

This dish is best enjoyed with a steaming plate of white rice, which soaks up the vibrant sauce and provides a neutral base that lets the flavors of the shrimp shine. You could also serve it alongside a simple vegetable stir-fry or a fresh cucumber salad to balance the richness of the sauce. The dish’s bright colors and bold flavors make it a fantastic centerpiece for a casual family lunch or even a weekend gathering with friends.

Final Thoughts

Sweet and tangy shrimp is a fantastic way to enjoy seafood with a twist. Its vibrant flavors, enhanced by the rich sauce and fresh ingredients, are a perfect way to elevate a simple meal into something special. Whether you’re a beginner or an experienced home cook, this recipe is easy to follow and yields a dish that’s both impressive and comforting. So next time you’re craving something flavorful and different, give this shrimp dish a try—you might just discover a new family favorite.

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How to Cook Sweet and Sour Shrimps

Sweet and sour shrimp is a flavorful seafood dish featuring tender shrimp coated in a perfectly balanced tangy, sweet, and savory sauce with vibrant vegetables.

Prep Time10

Cook Time20

Total Time30

Course: Seafood Recipes

Cuisine: Filipino

Keyword: sauteed shrimps, shrimp recipe, sweet sour shrimps

Servings: 6 servings

Calories: 300kcal

Author: Manny

Ingredients

1 kilo large shrimps washed and antennae removed
2 pcs red and green bell peppers slice into squares
2 Tbsp. spring onions chopped
2 Tbsp. patis or fish sauce
salt and pepper to taste
2 pcs tomatoes chopped
4 cloves garlic minced
2 inch size ginger slice into strips
1 pc large red onion chopped
1 Tbsp. vinegar
1/4 cup banana catsup
1/4 cup tomato sauce
1 Tbsp. sugar
1 Tbsp. cornstarch mixed with 1/2 cup water
2 pcs siling labuyo optional
2 Tbsp. cooking oil

Instructions

How to cook Sweet and Sour Shrimps:

In a medium size wok, heat oil and saute ginger. Then add garlic and saute until fragrant.
Then add onions and saute again until soft. Add in the tomatoes and saute until it is soft and cooked.
Add in the tomato sauce, banana catsup, cornstarch slurry, vinegar and sugar.
Mix until the cornstarch is well blended and the sauce thickens.
Next, add in the shrimps. Stir until the shrimps are coated with the sauce.
Cover and simmer for a few minutes. Add water if necessary.
Then add in the patis, salt, pepper, spring onions, siling labuyo and bell peppers.
Stir cook, cover and simmer for a few minutes until the peppers are half-cooked. Serve hot.

Notes

Cooking Tips:

Use Fresh Shrimp for Maximum Flavor

Fresh shrimp enhances the overall taste and texture of the dish, giving it a succulent bite. When possible, buy shrimp with the head and shell on, as these parts contribute rich flavor to the sauce. If you can’t find fresh shrimp, frozen is a good alternative, but make sure to thaw them properly before cooking.

Adjust the Sweetness and Sourness to Your Liking

The balance of sweet and sour can be easily adjusted based on your preference. If you prefer a sweeter sauce, add a bit more sugar or banana ketchup. For more tang, increase the vinegar slightly, tasting as you go to ensure it’s just right for you.

Avoid Overcooking the Shrimp

Shrimp cooks very quickly, and overcooking can result in a rubbery texture. Once they turn a bright orange-pink color, they are done—usually within a few minutes of simmering. To prevent overcooking, keep an eye on the shrimp and remove the pan from heat as soon as they are opaque.