Hawaiian Sweet And Sour Shrimp

Greg Appel


The flavors in this dish are amazing.
Aunty Lilikoi's Passion Fruit/Coconut Syrup was the inspiration for this recipe.
I found the Syrup at a craft fair / farmers market on the Island of Kauai. I wish that you can all go and pick up a bottle for yourselves. But if not, I did a quick check and it is available online.
Also the syrups, sold seperatly are easily found at local stores and
Amazon also carries these.
Close your eyes and feel the trade winds.

★★★★★ 1 vote
20 Min
15 Min


1 lb
med shrimp, peeled and deveined
1/2 c
passion fruit coconut syrup
1 small
yellow onion - wedged
3/4 c
green pepper - matchsticks
3/4 c
carrot - matchsticks
3/4 c
celery - sliced on the bias
1 can(s)
straw mushrooms
3/4" slice
fresh ginger - minced
3 clove
fresh garlic - minced
3 tsp
light soy sauce
11/2 Tbsp
fish sauce
3 Tbsp
coconut oil
3 c
cooked jasmine rice
1 Tbsp
cold water
2 tsp


1Gather together and prepare all ingredients
If you are using seperate bottles of the two syrups,
just use equal parts of each
3Heat your wok or non stick pan over a med high heat
Add 2 tbsp coconut oil to the hot pan, and throw in the garlic and ginger, give a quick swirl and add the shrimp.
4Cook the shrimp just to pink and remove to side dish.
Add remaing coconut oil and add vegetables,
cook 3 a 4 mins, just to soften but still crisp.
Toss in mushrooms, give a quick stir and add
passion coconut syrup, fish sauce, soy sauce
and shrimp, stir to combine.
Stir in water and cornstarch and remove from heat.
Sauce will thicken
5Serve immediately over rice