Asian Drunken Shrimp Recipe

Name: Asian Drunken Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium raw shrimp; 2 tablespoons dry sherry; 2 1/2 teaspoons cornstarch, divided; 1 teaspoon sugar, divided; 3 tablespoons soy sauce, Low sodium; 2 tablespoons water; 1 tablespoon white vinegar; 2 tablespoons vegetable oil; 1/4 cup chopped green onion, with tops; 1 teaspoon fresh gingerroot, minced; 1 garlic clove, minced

Servings: persons

1 lb medium raw shrimp
2 tablespoons dry sherry
2 1/2 teaspoons cornstarch, divided
1 teaspoon sugar, divided
3 tablespoons soy sauce, Low sodium
2 tablespoons water
1 tablespoon white vinegar
2 tablespoons vegetable oil
1/4 cup chopped green onion, with tops
1 teaspoon fresh gingerroot, minced
1 garlic clove, minced

1
Peel and devein shrimp, leaving the tails on.
2
Combine sherry, 2 tsp of the cornstarch and 1/2 tsp sugar in bowl, stir in shrimp until well coated. Cover and refrigerate 30 minutes.
3
Meanwhile combine soy sauce, water, vinegar, remaining 1/2 tsp each of the cornstarch and sugar and set aside.
4
Heat oil in wok or large skillet over med-high heat. Add green onion, ginger and garlic, stir fry 30 seconds.
5
Add shrimp, stir fry 3 minutes, or until pink.
6
Pour in soy sauce mixture, cook and stir until sauce boils and thickens.
7
Garnish as desired, and serve as desired.

246

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb medium raw shrimp, 2 tablespoons dry sherry, 2 1/2 teaspoons cornstarch, divided, 1 teaspoon sugar, divided, and more.

Yes, Asian Drunken Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Drunken Shrimp

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