Great served over rice! DIETS: LC GF Servings: 3 Time: 30 Minutes
Ingredients:
12 ounces medium shrimp (shelled, tails removed and de-veined)
2 1/4 teaspoons salt
1 1/2 teaspoons cornstarch
3 Tablespoons + 2 teaspoons peanut or olive oil
2 Tablespoons dry sherry
2 Tablespoons soy sauce or tamari
2 Tablespoons sugar
1/4 cup ketchup
2 teaspoons sesame oil
2 teaspoons garlic cloves, minced
2 teaspoons fresh ginger, minced
1/2 teaspoon red pepper flakes
Sesame seeds and green onion for garnish, if desired
Instructions:
In a bowl, mix shrimp with 2 teaspoons of the salt. Cover with cold water and mix around a few times. Drain, wipe out bowl, add shrimp back to the bowl and mix with the cornstarch and 2 teaspoons of the peanut/olive oil.
Whisk together the sherry, soy sauce/tamari, sugar, ketchup and sesame oil in a small bowl and set aside.
Heat a large skillet over medium-high heat. Add 3 Tablespoons of the peanut/olive oil and a pinch of salt and coat the bottom of the pan.
Add the garlic, ginger and red pepper flakes, stirring constantly for 30-60 seconds. Add the shrimp and sauté until they are just pink (2-3 minutes). Pour in the reserved sauce and bring to a boil, stirring often. Remove from heat so shrimp don't get overcooked.
Garnish with green onion and sesame seeds, if desired.
Nutrition Info Per Serving (shrimp only): Calories 324 Total Fat 20 g Cholesterol 143 mg Sodium 2789 mg Potassium 236 mg Total Carbohydrate 20 g Dietary Fiber 0 g Sugars 15 g Protein 17 g