Sweet 'n' Tangy Shrimp
Sweet 'n' Tangy Shrimp might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 328 calories, 26g of protein, and 7g of fat per serving. This recipe serves 4. For $2.73 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. If you have ketchup, red pepper flakes, green onions, and a few other ingredients on hand, you can make it. This recipe is liked by 193 foodies and cooks. From preparation to the plate, this recipe takes approximately 30 minutes. It is brought to you by Taste of Home. With a spoonacular score of 57%, this dish is pretty good. Similar recipes include Tangy Shrimp Kabobs, Tangy Marinated Shrimp, and Tangy Shrimp and Scallops.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon canola oil
2 tablespoons cider vinegar
Hot cooked rice, optional
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
2 green onions, sliced
1/2 cup ketchup
2 tablespoons reduced-sodium soy sauce
1/4 teaspoon crushed red pepper flakes
1 teaspoon sesame oil
1 teaspoon sesame seeds, toasted
1-1/2 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons sugar
Equipment:
frying pan
bowl
wok
Cooking instruction summary:
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 & TastyOctober/November 2007, p24 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
2. Add garlic; cook 1 minute longer.
3. Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds.
4. Serve with rice if desired.
Nutrition Information:
covered percent of daily need
