Sweet & Sour Argentine Red Shrimp

A photograph of sweet and sour Argentine shrimp with green bell pappers and onions

A Wonderful Sweet and Savory Dish


In this recipe the star of this dish is Argentine red shrimp with its sweet lobster like flavor. The sweet and sour sauce is a great compliment to this shrimp dish.




2 pounds whole head on Argentine red shrimp or raw peeled and deveined shrimp

1 Tbsp vegetable or peanut oil

1 1/2 cups onion, diced

1 cup green bell pepper, diced

1 cup pineapple chunks

1 cup pineapple juice

1/3 cup watter

3 Tbsp vinegar

1 Tbsp soy sauce

1/2 cup packed brown sugar

3 Tbsp corn starch

white rice for serving




Mix the pineapple juice, water, vinegar, soy sauce , brown sugar and corn starch in a sauce pan over medium head and constantly stir until well blended and sauce begins to thicken. Turn burner off and set aside.


If using whole shrimp use kitchen scissors to cut the shell at the base of the head cutting along the back of the tail to the last segment of the tail. Remove the vein. In a large fry pan or wok heat up the oil on medium heat. Add the shrimp and cook for two minutes stirring occasionally. Add the onions, bell peppers and pineapple can cook for two minutes stirring occasionally. Add the sweet and sour sauce and cook until shrimp are cooked through about two to four minutes. Transfer to a serving plate and serve immediately with white rice.


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