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Stir-fried shrimp in hot and sour sauce

America's Test Kitchen, Season 11: Shrimp in a skillet
Prep info
5 minute prep + 30 minute marinade + 6 minute cook
Prep time
Not set
Cook time
41 minutes
Time required
41 minutes
Oven preheat
Mains - Misc


  • Marinade
  • 1 t minced garlic
  • 1/2 lb shrimp (large, peeled and deveined)
  • 1/2 T minced ginger
  • 1/4 t sea salt
  • 1.5 T vegetable oil
  • Sauce
  • 1/2 t soy sauce
  • 1.5 T sugar
  • 1.5 T white vinegar
  • 1/2 T sherry
  • 1 t sesame oil
  • 1/2 T tomato ketchup
  • 1 t cornstarch
  • Stir-fry vegetables
  • 113 g sliced sugar snap peas
  • 1/2 c diced bell pepper
  • 1 thinly sliced shallot (small, about 2.5T)
  • 1 cloves thinly sliced garlic


Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

Meanwhile, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes. Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.