Cut the onion into cubes and the sweet peppers into ½ inch strips on a cutting board. Crush the garlic cloves with a garlic press.
Heat the olive oil in an aluminum pot. Add the seasoned shrimp to the hot oil. Cook for about 1 minute on each side.
Remove the shrimp from the aluminum pot and place them in a bowl.
In the same pot, combine crushed garlic and thyme leaves with the remaining oil. Place the sweet pepper pieces in the same pot with caution. Cook for 2 minutes after thoroughly mixing with a spoon.
Add the vinegar, water, tomato ketchup, sweet and sour stir fry sauce, dried cilantro, and honey to the sweet pepper mixture. Allow simmering for about 2 minutes after thoroughly stirring.
Empty the bowl of shrimp into the pot and allow the shrimp to continue cooking in the sweet and sour sauce mixture.
Drain the water from the cassava using a strainer or colander.
Combine cooked casava with the sweet and sour shrimp. Gently stir and combine all of the ingredients. Cook for 3-5 minutes over medium heat, covered. This allows the cassava to absorb some of the sauce's delicious flavors.
Remove one-pot shrimp meal from flame and serve warm. This serves about 6-8 people.