Chili Shrimp
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
sherry
dry |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
rice vinegar
|
|
| 1 | tablespoon |
soy sauce, tamari
dark |
|
| 1 | teaspoon |
soy sauce, tamari
light |
|
| 2 | tablespoons |
chicken broth
|
|
| 3 | teaspoons |
thai chili paste
|
|
| 1 | teaspoon |
cornstarch
|
|
| 16 | large |
shrimp
|
|
| 5 | each |
scallions, spring or green onions
|
|
| 4 | teaspoons |
ginger
minced |
|
| 4 | cloves |
garlic
minced |
|
| 4 ½ | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
sherry
dry |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
rice vinegar
|
|
| 15 | ml |
soy sauce, tamari
dark |
|
| 5 | ml |
soy sauce, tamari
light |
|
| 3E+1 | ml |
chicken broth
|
|
| 15 | ml |
thai chili paste
|
|
| 5 | ml |
cornstarch
|
|
| 16 | large |
shrimp
|
|
| 5 | each |
scallions, spring or green onions
|
|
| 2E+1 | ml |
ginger
minced |
|
| 4 | cloves |
garlic
minced |
|
| 68 | ml |
vegetable oil
|
|
| 5 | ml |
sesame oil
|
|
Directions
Combine seasoning sauce ingredients in bowl (everything before shrimp).
Stir to dissolve cornstarch.
Devein shrimp without shelling--or buy them that way Heat wok over high heat until hot.
Add 2½ tablespoon oil and heat until hot, but not smoking.
Add shrimp and stir fry about 5 min until almost cooked.
Remove pan over high heat, add 2 teaspoons oil, and stir fry onions, ginger, garlic, 30 sec.
Stir seasoning sauce, and add to wok. Stir until slightly thickened.
Add shrimp, and stir until evenly coated.
Turn off heat and add sesame oil and swirl.
