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Sweet and Sour Glazed Shrimp

Mix Chinese plum sauce, ketchup, and rice wine vinegar to get the perfect balance of flavors for this shrimp.

Health Scale

1 | 2 | 3 | 4 | 5

Time

Total: 15 min

Active: 15 min

Serves

2 to 4 People

Skill Level

Easy


We love this recipe because it only takes 15 minutes. The white rice lowers the "healthy scale," however, the meal is perfect for reviving you after a long trail ride or practice. Add some steamed veggies to balance out the meal, and you'll go from hungry to satisfied. Heck, we've been in drive-through lines that have taken longer than the prep for this meal. 

What you will need...

Ingredients:

  • 1/4 cup Chinese plum sauce
  • 1/4 cup ketchup
  • 2 teaspoons soy sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/4 pounds medium shrimp, peeled and deveined and tails removed
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon peanut oil
  • 2 scallions, thinly sliced (white and green parts kept separate)
  • 1 clove garlic, finely chopped
  • 1 teaspoon finely chopped peeled fresh ginger
  • 3 tablespoons unseasoned rice wine vinegar
  • Cooked white rice, for serving, optional

What you will d0...

Step 1

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Stir together the plum sauce, ketchup, soy sauce, and pepper flakes in a small bowl and set aside.


Step 2

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Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.


Step 3

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Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. 


Step 4

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Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. 


Step 5

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Divide among 4 plates and serve with white rice if using. 

Special thanks to Justin for sharing this recipe with us. He originally found the recipe on the Food Network. You can see the source here.

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