1 1/2 lbs of uncooked (peeled & deveined) shrimp
3 tbsp reduced sodium soy sauce
2 tbsp chili sauce ( if you want a spicier flavor add more)
2 tsp sesame oil (I used canola oil and it was still perfect)
2 tsp rice wine vinegar
1 tsp sugar
1-2 tbsp olive oil
4 garlic cloves, finely chopped
1 green onion, chopped
Mix soy sauce, chili sauce, sesame or canola oil, rice wine vinegar, and sugar in a small bowl. Set aside.
Heat olive oil over medium heat in wok or large frying pan. Saute garlic and green onion just until fragrant (1-2 minutes.)
Add the shrimp. Cook shrimp until it curls and turns opaque or pink. (approx. 2-5 minutes each side)
Add the soy sauce mixture and toss, ensuring each piece of shrimp is coated. Simmer for 2-5 minutes and remove from heat.
Yields 4 servings
- Serve over Rice – you can use white, brown, or even pilaf.
- Add vegetables such as broccoli, sugar snap peas, or asian blend.
- Sauce is thin. If you’re looking for a thicker sauce..
- Mix 1 tbsp of cornstarch with 3 tbsp of water. Add this mixture after the soy sauce mixture (briefly stir soy sauce first) and stir until thickened.