Rating: 4.5 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.


Recipe Summary

5 mins
15 mins
20 mins
4 servings


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


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

  • 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