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Hot 'n' Sour Shrimp

 Hot 'n' Sour Shrimp
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
4 ServingsPrep/Total Time: 30 min.


  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon canola oil
  • 1 large sweet red pepper, julienned
  • 3/4 cup sliced fresh mushrooms
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 small cucumber, seeded and sliced
  • Hot cooked spaghetti, optional


  • In a small bowl, combine the first five ingredients until smooth; set
  • aside. In a skillet or wok, heat oil; stir-fry red pepper and
  • mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes;
  • stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables
  • are crisp-tender.
  • Stir cornstarch mixture and add to pan. Bring to a boil; cook and
  • stir for 1 minute or until thickened. Add cucumber; cook and stir 1
  • minute longer or until heated through. Serve with spaghetti if
  • desired. Yield: 4 servings.

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Hot 'n' Sour Shrimp (continued)

Nutritional Facts: 1 serving (3/4 cup) equals 159 calories, 5 g fat (1 g saturated fat), 168 mg cholesterol, 657 mg sodium, 9 g carbohydrate, 1 g fiber, 20 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.