Sweet 'n' Tangy Shrimp Recipe

4.5 7 9
Sweet 'n' Tangy Shrimp Recipe
Sweet 'n' Tangy Shrimp Recipe photo by Taste of Home
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Sweet 'n' Tangy Shrimp Recipe

Read Reviews
4.5 7 9
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
Originally published as Sweet 'n' Tangy Shrimp in Light & Tasty October/November 2007, p24

Nutritional Facts

3/4 cup: 241 calories, 7g fat (1g saturated fat), 252mg cholesterol, 954mg sodium, 17g carbohydrate (10g sugars, 1g fiber), 28g protein.

  • 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
  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.
Originally published as Sweet 'n' Tangy Shrimp in Light & Tasty October/November 2007, p24

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Reviews forSweet 'n' Tangy Shrimp

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justmbeth User ID: 1196484 254161
Reviewed Sep. 15, 2016

"We enjoyed this. Made as-is."

MY REVIEW
muffbear74 User ID: 209131 172488
Reviewed Aug. 25, 2014

"Made this for my dautghter and son-in-law and we all loved it. Went nicely with rice, may try adding some pineapple next time."

MY REVIEW
mizzbphd User ID: 7068860 154264
Reviewed Nov. 3, 2013

"This recipe is good, but it's missing something and is a bit too sweet. May try adding something to help give a little more depth of flavor and cut the sweet next time."

MY REVIEW
Igraine32 User ID: 7006585 98674
Reviewed Jul. 29, 2013 Edited Jan. 9, 2014

"Used cooked shrimp cause I couldn't find medium frozen, uncooked. Turned out great. Very tasty and the kiddo loved it!

This time used uncooked shrimp...even better!"

MY REVIEW
juliecooks4u User ID: 1585693 169758
Reviewed Jan. 20, 2013

"5 stars because this was soooo easy, fast and delicious! TRUE fast food, but so much better for you!"

MY REVIEW
sherryorndorff User ID: 1981757 157208
Reviewed Jun. 8, 2012

"This was amazing!! I only had a 12 oz bag of shrimp, so mine was saucy & I like it that way, probably 3 servings. Definitely garnish with cilantro. A real keeper!!!"

MY REVIEW
proesner User ID: 102431 157205
Reviewed Nov. 17, 2010

"Very fast and easy. Even my non-shrimp eater ate this."

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