I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer.
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Units: US | Metric
- 1 lb medium raw shrimp
- 2 tablespoons dry sherry
- 2 1/2 teaspoons cornstarch, divided
- 1 teaspoon sugar, divided
- 3 tablespoons soy sauce, Low sodium
- 2 tablespoons water
- 1 tablespoon white vinegar
- 2 tablespoons vegetable oil
- 1/4 cup chopped green onion, with tops
- 1 teaspoon fresh gingerroot, minced
- 1 garlic clove, minced
- 1Peel and devein shrimp, leaving the tails on.
- 2Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
- 3Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
- 4Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
- 5Add shrimp, stir fry 3 minutes, or until pink.
- 6Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
- 7Garnish as desired, and serve as desired.
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Nutritional Facts for Asian Drunken Shrimp
Serving Size: 1 (162 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 169.6
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 1.0 g
- Cholesterol 143.0 mg
- Sodium 1398.6 mg
- Total Carbohydrate 5.3 g
- Dietary Fiber 0.3 g
- Sugars 1.5 g
- Protein 17.0 g