Sweet and Sour Shrimp

UW Health Services

This Hot and Sour Shrimp on Fresh Wilted Spinach recipe won second place in the Main Dishes category in the Heart Smart Recipe Contest at UW Health's Heart Fair 2007.


Chef: Donna Noel



  • 2 Tbsp. dry (or cooking) sherry
  • 2 tsp. minced pared fresh ginger root
  • 2-3 garlic cloves, minced
  • 15 oz. very large shrimp, cleaned
  • ½ cup low sodium chicken broth
  • 1 Tbsp. white wine vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. ketchup
  • 2 tsp. granulated sugar
  • 2 tsp. cornstarch
  • ¼ tsp. ground red pepper
  • 1 Tbsp. plus 1 tsp. peanut oil
  • 4 cups thoroughly washed and drained spinach leaves
  • 2 cups julienne red bell peppers
  • 8 scallions cut in 1-inch pieces


  1. In medium bowl, combine sherry, ginger root and garlic; add shrimp and toss to coat. Cover and refrigerate for half an hour. In small bowl, combine broth, soy sauce, vinegar, ketchup, sugar, cornstarch and ground red pepper; stir well until cornstarch is dissolved.

  2. In large skillet (or wok) heat oil; stir in spinach and cook over medium heat until just wilted, about 1 minute. Remove to heated serving platter. In same skillet, combine bell pepper and scallions. Cook over high heat, stirring constantly for about 1 minute. Add shrimp and broth mixture; stir quickly and constantly until shrimp turn pink, about 3 minutes. Serve over spinach.


Nutrition Facts


Calories: 190 

Total Fat: 6 gm 
Saturated Fat: 1.2 gm 
Cholesterol: 168 mg 
Carbohydrates: 13 gm 
Fiber: 2.6 gm 
Sodium: 641 mg