Hot & Sour Shrimp Recipe

Name: Hot & Sour Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup sliced mushrooms, fresh; 12 small English cucumber, unpeeled; 2 teaspoons cornstarch; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 1 lb medium raw shrimp, peeled and deveined (leave tails on for presentation); 2 garlic cloves, minced; ½ teaspoon red pepper flakes; 1 red bell pepper, cut into short thin strips

Servings: persons

¾ cup sliced mushrooms, fresh
12 small English cucumber, unpeeled
2 teaspoons cornstarch
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 lb medium raw shrimp, peeled and deveined (leave tails on for presentation)
2 garlic cloves, minced
½ teaspoon red pepper flakes
1 red bell pepper, cut into short thin strips

1
Cut cucumber in half lengthwise; scrape out seeds (discard seeds).
2
Slice crosswise into 1/4 inch width.
3
In a small bowl, combine cornstarch with vinegar and soy sauce.
4
Blend until smooth.
5
Heat oil in a wok or large nonstick skillet over medium heat.
6
Add shrimp, garlic and red pepper flakes; stir-fry 1 minute.
7
Add mushrooms and bell pepper strips; stir-fry 2 minutes or until shrimp are pink and opaque.
8
Stir vinegar mixture; add to wok.
9
Cook and stir 30 seconds or until sauce boils and thickens.
10
Add cucumber slices; stir-fry until heated through.
11
Enjoy!

282

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 10 ingredients. The key ingredients include: ¾ cup sliced mushrooms, fresh, 12 small English cucumber, unpeeled, 2 teaspoons cornstarch, 3 tablespoons rice vinegar, and more.

Yes, Hot & Sour 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.

Hot & Sour Shrimp

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