Prep 10 mins
Cook 30 mins
This recipe is spicy and delicious and just as good as any Chinese takeout!
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cayenne
- 2 tablespoons vegetable oil
- 1 lb shelled and deveined shrimp
- 4 garlic cloves, chopped
- 1⁄2 cup sliced green onion
- Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
- Heat the oil in a wok or large skillet.
- Stir-fry the shrimp until pink and firm, about 2 minutes.
- Remove shrimp with a slotted spoon to a heated bowl.
- Add garlic to the skillet and stir-fry 1 minute.
- Add soy sauce mixture and cook stirring constantly, until bubbly.
- Return shrimp to skillet and heat for about 1 minute.
- Great served with fried rice or white. Enjoy!
Good recipe and great flavor. I doubled everything except soy sauce but thought it was still a bit salty. Next time I'll either use light soy or use half of the amount called for. Will definitely be making this again!
Simple, easy and tasty..... agree with other reviewers that it's better to use low-sodium ingredients as it's pretty heavy on the sodium count other wise..... but it tastes amazing! Even my super -fussy-raised-in-the-Caribbean-hot-chilli-sauce-husband thought it was good. Thanks for the recipe!!
I was looking for something to use up some shrimp from my freezer - this was delicious! For ZWT6 N family picks.