Chili Shrimp
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: about 3 dozen.
This spicy shrimp appetizer is a hit at every buffet I host. The fiery sauce clings to the succulent shrimp, which look so pretty arranged on a festive platter. Best of all, the shrimp can be easily prepared the day before your event.—Beth Schaefer, Sherwood, Ohio
Ingredients
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3 tablespoons ketchup
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1 tablespoon sugar
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1 tablespoon white wine vinegar
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1 tablespoon soy sauce
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1/8 to 1/2 teaspoon crushed red pepper flakes
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1 pound uncooked medium shrimp, peeled and deveined
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1 tablespoon canola oil
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1 tablespoon minced fresh gingerroot
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3 garlic cloves, minced
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1 green onion, sliced
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1/2 teaspoon sesame oil
Directions
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1.
Combine the first five ingredients; set aside. In a large skillet or wok, stir-fry shrimp in oil for 2 minutes. Add ginger and garlic; stir-fry 2-3 minutes longer or until shrimp turn pink.
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2.
Add ketchup mixture to the pan and heat through. Stir in onion and sesame oil. Serve warm.
Nutrition Facts
1 shrimp: 19 calories, 1g fat (0 saturated fat), 16mg cholesterol, 58mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 2g protein. Diabetic Exchange: Free food.
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