Asian Cherry Shrimp Recipe
Asian Cherry Shrimp Recipe photo by Taste of Home

Asian Cherry Shrimp Recipe

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Combing the classic flavors of sweet and sour, you'll love this simple, quick recipe, from Jane Baker of Lansing, Michigan. The tart, juicy cherries are an excellent addition to this traditional meal
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1 cup cherry pie filling
  • 4 teaspoons cider vinegar
  • 4 teaspoons brown sugar
  • 1/2 teaspoon ground ginger
  • 1/2 medium green pepper, cut into thin strips
  • 1/2 cup sliced water chestnuts
  • 1/2 pound cooked medium shrimp, peeled and deveined
  • 1-1/2 cups hot cooked rice

Nutritional Facts

1-1/4 cups shrimp mixture with 3/4 cup rice equals 488 calories, 2 g fat (1 g saturated fat), 172 mg cholesterol, 201 mg sodium, 86 g carbohydrate, 3 g fiber, 27 g protein.


  1. In a large saucepan, combine pie filling, vinegar, brown sugar and ginger. Cook over medium heat until filling is hot and bubbly. Add the green pepper, water chestnuts and shrimp. Cook over medium heat 4-5 minutes longer or until shrimp are heated through (do not over cook). Serve with rice. Yield: 2 servings.
Originally published as Sweet and Sour Shrimp in Cooking for 2 Summer 2008, p64

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Mar. 21, 2011

"This is delicious. It is easy to make and very tasty. It makes just enough for two meals. The left overs the next night were even better than the same day dish. I plan on sharing this recipe with many friends."

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