Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

If you want to serve this dish on rice, you need to start the rice first, because it comes together quickly! I used coconut aminos, a sub for soy sauce, that is a bit thinner in consistency and sweeter in taste than soy sauce. Sweet and full of umami, this recipe works as a light lunch, or as a main, with some steamed broccoli or a salad as a side.

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place frozen shrimp in a single layer on a metal pan and set aside.

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  • Combine coconut aminos, ginger, garlic, brown sugar, rice wine vinegar, and sesame oil in a large skillet. Bring to a boil over medium heat, 3 to 4 minutes.

  • Add shrimp to the boiling sauce in a single layer and cook for 2 to 3 minutes. Turn and cook until shrimp curls into a "C" shape and changes color from white and pink, 2 to 3 minutes.

  • Combine cornstarch and water in a small bowl, stirring to remove lumps. Add slurry to the skillet and cook, stirring briskly, until sauce is slightly thickened, about 1 minute. Remove from heat. Serve over hot cooked rice and garnish with green onions and sesame seeds.

Cook's Note:

If you are using regular soy sauce, use about 1/3 cup and increase the amount of sugar, to taste.

Nutrition Facts

391 calories; protein 21.3g; carbohydrates 44.7g; fat 12.7g; cholesterol 156.6mg; sodium 1250.9mg. Full Nutrition
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Reviews (7)

8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
08/24/2020
ME DIDN'T LIKE THAT MUCH Read More
(1)
Rating: 5 stars
08/20/2020
I used soy sauce but less than the recipe called for. I added pineapple juice to the mix from canned pineapple chunks to make up the right amount of liquid. After I cooked the shrimp, I put them aside and added the cornstarch mix. I then added the pineapple chunks and snow peas to get them hot, put back the shrimp and served it over rice. It was a big success. Next time I will add a little more brownsugar to make it a bit sweeter. Read More
(1)
Rating: 5 stars
08/19/2020
Its Amazing recipe easy to make Read More
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Rating: 5 stars
08/19/2020
We used light soy sauce and added a teaspoon of honey. Next time I will add a little more honey. Read More
Rating: 3 stars
08/20/2020
I enjoyed it but my husband thought it was too sweet. Great presentation. Read More
Rating: 5 stars
08/16/2020
Pretty good recipe. I doubled the recipe and added a pound of chicken tenderloins and zucchini/broccoli/mushrooms. Had to cook vegetables first then removed, then chicken then removed, cooked shrimp, thickened and added everything back in. Think chunks of pineapple would be a nice addition as well if you add chicken. Overall think the recipe does well on its own but had to add chicken for the non shrimp eaters in the family. Read More
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Rating: 5 stars
08/20/2020
It was different, we enjoyed it! Read More
Rating: 4 stars
11/18/2020
Made this exactly as directed except I doubled the sauce. My daughter loved it! Her plate was clean. Easy and quick dish to make. I think I would make this again. Read More