Hot 'n' Sour Shrimp Recipe
Hot 'n' Sour Shrimp Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. "Stir-fry meal are always a family favorite," she notes, "and because of the mild kick of this recipe, it's in especially hot demand!"
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 large sweet red pepper, julienned
  • 3/4 cup sliced fresh mushrooms
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 small cucumber, seeded and sliced
  • Hot cooked spaghetti, optional

Directions

In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired. Yield: 4 servings.
Originally published as Hot 'n' Sour Shrimp in Country Woman March/April 2005, p41

Nutritional Facts

3/4 cup: 159 calories, 5g fat (1g saturated fat), 168mg cholesterol, 657mg sodium, 9g carbohydrate (5g sugars, 1g fiber), 20g protein.

  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 2 tablespoons cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetable oil
  • 1 large sweet red pepper, julienned
  • 3/4 cup sliced fresh mushrooms
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 small cucumber, seeded and sliced
  • Hot cooked spaghetti, optional
  1. In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender.
  2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired. Yield: 4 servings.
Originally published as Hot 'n' Sour Shrimp in Country Woman March/April 2005, p41

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