Print Options

Back to Sweet 'n' Tangy Shrimp >

Include these items:

Select reviews >

Taste of Home Logo

Sweet 'n' Tangy Shrimp

 Sweet 'n' Tangy Shrimp
With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! “My husband and I adapted the recipe from one in a magazine, and we just love it,” writes Kathleen Davis of North Bend, Washington.
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup ketchup
  • 2 tablespoons sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon minced fresh gingerroot
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds, toasted
  • Hot cooked rice, optional


  • In a small bowl, combine the first six ingredients; set aside. In a
  • large nonstick skillet or wok, stir-fry shrimp and ginger in oil
  • until shrimp turn pink. Add garlic; cook 1 minute longer.
  • Add the ketchup mixture; cook and stir for 2-3 minutes or until
  • heated through. Sprinkle with onions and sesame seeds. Serve with
  • rice if desired. Yield: 4 servings.
Nutritional Facts: 3/4 cup (calculated without rice) equals 241 calories, 7 g fat (1 g saturated fat), 252 mg cholesterol, 954 mg sodium,

2 of 2

Sweet 'n' Tangy Shrimp (continued)

Nutritional Facts: 17 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.