Hot and Sour Shrimp
Spice up your dinner routine with this irresistible Hot and Sour Shrimp recipe! Juicy shrimp are stir-fried with aromatic garlic and ginger, then bathed in a bold, tangy sauce made with chili paste, soy sauce, rice vinegar, and a touch of honey for balance. A quick cornstarch slurry thickens the sauce to perfection, ensuring every shrimp is coated in its flavorful goodness. Finished with a drizzle of sesame oil and fresh scallion garnish, this dish delivers the perfect medley of heat, tang, and savoriness. Ready in just 25 minutes, it's a fantastic weeknight meal when served over steamed rice or noodles. Packed with vibrant flavors and easy-to-follow steps, this recipe is ideal for seafood lovers looking for a restaurant-quality meal at home.
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 1 tablespoon fresh ginger, minced
- 1 tablespoon garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon chili paste
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 120 milliliters chicken or vegetable stock
- 1 teaspoon cornstarch
- 2 teaspoons water
- 2 pieces scallions, thinly sliced
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
Instructions
Rinse the shrimp under cold water and pat them dry with a paper towel. Set them aside.
In a small bowl, mix together the chili paste, soy sauce, rice vinegar, honey, and chicken or vegetable stock. Set the sauce mixture aside.
In a separate small bowl, combine the cornstarch and water to create a slurry. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced ginger and garlic to the pan, and cook for 30 seconds until fragrant but not browned.
Stir in the shrimp, and cook for 2-3 minutes until they begin to turn pink.
Pour the prepared sauce mixture into the skillet and stir well to coat the shrimp with the liquid.
Bring the sauce to a gentle simmer, reduce the heat to medium, and cook for 2-3 minutes until the shrimp are cooked through.
Stir the cornstarch slurry into the skillet and cook for another 1-2 minutes, or until the sauce thickens to your desired consistency.
Turn off the heat, drizzle the sesame oil over the shrimp, and stir gently to combine.
Season with salt and freshly ground black pepper to taste.
Garnish with sliced scallions and serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 945 mg | 315% | |
| Sodium | 4307 mg | 187% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 20.7 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
