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Chinese Shrimp with Tomato Sauce
Tiny shrimp make you think you are eating more and feel really indulgent.
Course
Main Course
Cuisine
Chinese
Keyword
Shrimp with tomato sauce, stir fry shrimp
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
6
servings
Calories
234
kcal
Author
Cultured Palate
Ingredients
2
lbs
shrimp
I use frozen de-veined
1
onion
chopped
1
tablespoon
ginger
chopped (or 1 teaspoon dried)
4
tablespoon
ketchup
For Sauce:
1
teaspoon
salt
2
teaspoon
raw sugar
or honey
1
tablespoon
wine
I use dry red wine
1 ½
cups
bone broth or water
For paste:
1
tablespoon
cornstarch
1
tablespoon
cold water
10
tablespoon
oil
I don't measure but use just enough to stir fry each step. Coconut or Olive oil may also be substituted.
Instructions
If necessary, cut each shrimp down the back and remove vein. Remove shells and clean.
Heat 6 tablespoon of oil in a wok and cook the shrimp until bright pink.
Add the sauce to the shrimp and stir fry about 3 minutes. Transfer the shrimp and sauce to a bowl and set aside.
Heat another 3 tablespoon oil in the wok- stir fry onion and ginger about 2 minutes.
Add ketchup and stir fry 1 minute.
Add the shrimp and sauce mixture back to the wok with the onion and ginger. Cook another 1 minute.
Add the cornstarch paste and stir fry until thickened.
Remove from heat.
Serve and enjoy!
Nutrition
Calories:
234
kcal
|
Carbohydrates:
7
g
|
Protein:
33
g
|
Fat:
6
g
|
Cholesterol:
381
mg
|
Sodium:
1688
mg
|
Potassium:
183
mg
|
Sugar:
4
g
|
Vitamin A:
60
IU
|
Vitamin C:
8
mg
|
Calcium:
225
mg
|
Iron:
3.3
mg