- Total Time
The soy-honey-sherry sauce gives these shrimp fabulous Chinese flavor. Add crunch and color with broccoli and red pepper if desired.
low sodium soy sauce2 Tbsp
sherry (dry or sweet)1 Tbsp
cooking spray2 spray(s)
peanut oil2 tsp
ginger root1 piece(s), 3-inches, peeled, thinly sliced, cut into julienne
uncooked onion(s)1 medium, roughly chopped
uncooked shrimp1 pound(s), large, peeled and deveined
- In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
- 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.