Free in-store delivery with purchases of $75+ in an estimated 3 to 5 business days.

    For all the information on the ongoing negotiation and which stores are open today, please visit this page

For our business customers, please visit this page

   Technical issue: All features of the Inspire program are temporarily unavailable. 

The Charter of the French language and its regulations govern the consultation of English language content.

Sweet and sour shrimp
Sweet and sour shrimp

Sweet and sour shrimp

Preparation 10 min
Cooking time 10 min
Servings 4


  • 250 ml (1 cup) canned pineapple, slices cut into 8 (keep 180 ml [3/4 cup] of juice)
  • 60 ml (1/4 cup) ketchup
  • 75 ml (5 tbsp) cherry sauce
  • 30 ml (2 tbsp) rice vinegar
  • 15 ml (1 tbsp) soy sauce
  • 2 ml (1/2 tsp) sambal oelek
  • 15 ml (1 tbsp) cornstarch
  • 30 ml (2 tbsp) mixed sesame oil
  • 1 large red bell pepper, cut into 1 cm (1/3 in.) dice
  • 750 g (1 1/2 lb) 16/20 shrimp, raw, peeled and deveined
  • 5 ml (1 tsp) sesame seeds, toasted


  1. In a saucepan, mix together the pineapple juice, ketchup, cherry sauce, rice vinegar, soy sauce and sambal oelek.
  2. Bring to a boil over medium heat, stirring from time to time.
  3. Dissolve the cornstarch in a bit of lukewarm water and add to the sauce, stirring.
  4. Add the pieces of pineapple and keep warm.  
  5. In a large skillet, heat the sesame oil over medium heat.
  6. Sauté the diced red pepper for 1 to 2 minutes.
  7. Set aside. Cook the shrimp in two batches, for 1 to 2 minutes on each side.
  8. Add the diced red pepper and the first set of sautéed shrimp.
  9. Top with the sauce and cook for 1 minute.   
  10. Serve on a nest of rice noodles or with jasmine rice.
  11. Sprinkle with toasted sesame seeds.   
Availability in stores