Photo of Ginger shrimp by WW

Ginger shrimp

Total Time
24 min
10 min
14 min
The soy-honey-sherry sauce gives these shrimp fabulous Chinese flavor. Add crunch and color with broccoli and red pepper if desired. Serve over brown rice if desired. Because shrimp cook so quickly, it's easy to either overcook or undercook them when you are sauté them. We suggest cooking them over medium-high heat for best results and adding them at the end of the cooking process. Another secret to getting perfectly cooked shrimp is to select shrimp that are all the same size. And be certain to spread them out in the pain so that one is not on top of the other.


Low sodium soy sauce

2 Tbsp


1 Tbsp

Sherry (dry or sweet)

1 Tbsp



Cooking spray

2 spray(s)

Peanut oil

2 tsp

Ginger root

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

Uncooked onion(s)

1 medium, roughly chopped

Uncooked shrimp

1 pound(s), large, peeled and deveined


  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 1 1/4 cups per serving.