Shrimp with Cherry Sauce

Shrimp with Cherry Sauce

By: Rose Marie Jarry, Master Chef at Kronobar

30 minutes, 4 servings, gluten-free, pescaterian, dairy free.

Get ready to wok with your cherries!


Cherry sauce:

  • 2 cups frozen pitted cherries
  • 1 cup water
  • ¼ cup organic cane sugar or other sweetener
  • Celtic sea salt

Shrimp preparation:

  • 32 ounces shelled tiger shrimps
  • 2 bell peppers of your choice
  • 1 onion
  • 5 garlic cloves
  • 1 tablespoon olive oil
  • 2 tablespoons gluten free and low sodium teriyaki sauce
  • Celtic sea salt and pepper


  1. In a saucepan, cook the cherries on medium heat along with all the other ingredients from the sauce section. Let it simmer for 5-8 minutes. Remove from heat and set aside.
  2. Slice the onion and bell peppers in long and thin pieces.
  3. Chop the garlic.
  4. Remove the shells from the shrimp.
  5. Heat up a pan or wok and pour in the olive oil. Add the garlic and other vegetables and let them roast for 2-3 minutes. Keep stirring them.
  6. Remove the roasted veggies from the pan and set aside.
  7. Pour a little bit of additional oil into the pan along with the teriyaki sauce. Add the shrimps and grill them for a few minutes, until they become red. Right away add back the veggies into the pan and pour the cherry sauce on top. Let it cook for a 30-60 seconds more.
  8. Serve while it’s hot, with fresh chives on top, and a side dish of rice or quinoa if you wish.
  9. Enjoy!