Prep 20 mins
Cook 15 mins
Got this out of Sunset Magazine, many years ago. Quick and tasty. Serve with rice and salad for an easy, healthy meal. (For kids who like spicy, this is also very kid friendly)
- 1 tablespoon sugar
- 3 tablespoons ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon red pepper flakes
- 1 tablespoon vegetable oil
- 1 lb shrimp
- 1 tablespoon gingerroot, minced
- 3 garlic cloves, crushed
- 1⁄2 teaspoon sesame oil
- Combine first 5 ingredients in small bowl, set aside.
- Saute shrimp in oil until pink, remove from pan and keep warm.
- Add ginger and garlic to pan, saute until fragrant. Add ketchup mixture, and bring to boil.
- Add shrimp and sesame oil. Heat thoroughly.
Easy & delicious! I used a half teaspoon of the red pepper flakes and then followed the recipe. The sauce was tangy, spicy, sweet, and great with the shrimp. I served with brown rice pilaf & broccoli and will definitely use the recipe again!
This was very good, needed something fast to cook for my boyfriends lunch. He loved it so I tried it a second time with fish (talapia) and the shrimp, it was fantastic with the fish also. I served it with white rice and a salad... Very Good A+
YUM! This was spicy but just right (with about 3/4 tsp hot pepper flakes for us) and had a tangy sweetness. My husband rarely declares that anything Asian is worthy of 5 stars, but this one he did. That says it all. Made for PAC Fall 2009.