Sweet and Spicy Shrimp

sweet and spicy shrimp

Posted On December 28, 2012

sweet and spicy shrimp

Sweet and Spicy Shrimp

How to make Sweet and Spicy Shrimp:

Sweet and Spicy Shrimp tastes real nice and goes well with either fried rice or steamed rice.

I also consider this Sweet and Spicy Shrimp Stir Fry Recipe quick to prepare.


1 kg Fresh Shrimp

3 tsp ginger, minced

4 glove garlic, minced

2 tsp soy sauce

1 tbsp brown sugar

2 tsp chopped birds eye chili (labuyo)

2 tbsp tomato ketchup

2 tbsp celery, chopped

Salt and pepper to taste

1 tbsp cooking oil (Canola) (alternative: butter)

2 tsp white wine (optional)


1. Create a marinade by combining soy sauce, tomato ketchup, sugar, and white wine in a mixing bowl. Mix and set aside.

2. Heat oil in a pan. Sauté ginger then add garlic and cooked until brown.

3. Add the shrimp and stir fry for 2-3 minutes until color turn to orange.

4. Pour the marinade, celery, and chili. Stir fry for 5 minutes.

5. Add salt and pepper to taste.

6. Serve hot.

Written by admin

Related Posts

Stuffed Milkfish

Stuffed Milkfish

How to make Stuffed Milkfish: Stuffed Milkfish is a very special Filipino dish because of the amount of work involved in cooking. Cooking process itself involves several processes, preparing the vegetables and fish. Removing the fish meat leaving the fish skin intact,...

Sauteed Mussels

Sauteed Mussels

How to make Sauteed Mussels: Sauteed Mussels - we love mussels and they couldn’t be easier to make. Usually your fish monger will already de-beard them so all you have to do is wash them before you throw them in the pot. Definitely give this recipe a try…it’s delish!...

Nilasing na Hipon

Nilasing na Hipon

How to make Nilasing na Hipon: Nilasing na Hipon Recipe can be simply translated as Drunken Shrimp. It was called such because the shrimp needs to be marinated in wine or liquor prior to cooking. Nilasing na Hipon can be an appetizer and a main dish at the same time....


Submit a Comment

Your email address will not be published. Required fields are marked *