Sweet ‘n’ Tangy Shrimp
With its delightfully sweet-tangy flavor, this easy entree is destined to become a favorite! “My husband and I adapted the recipe from one in a magazine, and we just love it,” writes Kathleen Davis of North Bend, Washington.
Ingredients
- 1/2 cup ketchup
- 2 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1-1/2 pounds uncooked medium shrimp, peeled and deveined
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon canola oil
- 3 garlic cloves, minced
- 2 green onions, sliced
- 1 teaspoon sesame seeds, toasted
- Hot cooked rice, optional
Reviews
We enjoyed this. Made as-is.
Made this for my dautghter and son-in-law and we all loved it. Went nicely with rice, may try adding some pineapple next time.
This recipe is good, but it's missing something and is a bit too sweet. May try adding something to help give a little more depth of flavor and cut the sweet next time.
Used cooked shrimp cause I couldn't find medium frozen, uncooked. Turned out great. Very tasty and the kiddo loved it!This time used uncooked shrimp...even better!
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5 stars because this was soooo easy, fast and delicious! TRUE fast food, but so much better for you!
This was amazing!! I only had a 12 oz bag of shrimp, so mine was saucy & I like it that way, probably 3 servings. Definitely garnish with cilantro. A real keeper!!!
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Very fast and easy. Even my non-shrimp eater ate this.
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