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Photo of Ginger shrimp by WW

Ginger shrimp

2
Points® value
Total Time
24 min
Prep
10 min
Cook
14 min
Serves
4
Difficulty
Easy
The soy-honey-sherry sauce gives these shrimp fabulous Chinese flavour. Add crunch and colour with broccoli and red pepper if desired.

Ingredients

Low sodium soy sauce

2 tbsp(s)

Honey

1 tbsp(s)

Sherry (dry or sweet)

1 tbsp(s)

Water

⅓ cup(s)

Cooking spray

2 spray(s)

Peanut oil

2 tsp(s)

Ginger root

1 piece(s), 3-inches, peeled, thinly sliced, cut into julienne

Onion

1 medium, roughly chopped

Uncooked shrimp

450 gm, large, peeled and deveined

Instructions

  1. In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
  2. Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer. Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2 to 3 minutes. Add onions; cook, stirring frequently, until onions start to release their moisture, about 3 to 4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3 to 4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1 or 2 minutes. Yields about 310 ml (1 1/4 cups) per serving.

Notes

Serve over brown rice if desired.

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