Total Time: 30 mins
1 pounds shrimp, in shells
3 tablespoon water
2 tablespoon ketchup
1 tablespoon soy sauce, reduced-sodium
1 tablespoon wine, rice, or dry sherry or water
2 teaspoon cornstarch
1 teaspoon honey
1 teaspoon ginger, fresh
1/2 teaspoon pepper, red, crushed
1 tablespoon oil, peanut
1/2 cup(s) scallion(s) (green onions), sliced
4 clove(s) garlic, minced
2 cup(s) rice noodles
2 small peppers), red chile, sliced
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; shrimp pat dry with paper towels. Set aside.
For sauce, in a small bowl, stir together the 3 tablespoons water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using), and crushed red pepper. Set aside.
Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic, and grated fresh ginger (if using); stir-fry for 30 seconds.
Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce; add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles or rice. If desired, garnish with sliced red chile peppers.
- Nutritional Info (Per serving)
- Saturated Fat
- Dietary Fiber
- Total Fat
- Starch: 2
- Lean Meat
- Carb Choices