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Sweet 'n' Tangy Shrimp Recipe

Sweet 'n' Tangy Shrimp Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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, 17 g carbohydrate, 1 g fiber, 28 g protein.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.