Total Time
26mins
Prep 20 mins
Cook 6 mins

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.

Ingredients Nutrition

Directions

  1. Peel and devein shrimp, leaving the tails on.
  2. Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
  3. Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
  4. Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
  5. Add shrimp, stir fry 3 minutes, or until pink.
  6. Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
  7. Garnish as desired, and serve as desired.