Ginger shrimp
2
Points®
Temps total: 24 min • Préparation: 10 min • Cuisson: 14 min • Portions: 4 • Difficulté: Facile
The soy-honey-sherry sauce gives these shrimp fabulous Chinese flavour. Add crunch and colour with broccoli and red pepper if desired.
Ingrédients
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.
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