Stir-fried shrimp in hot and sour sauce
Source
America's Test Kitchen, Season 11: Shrimp in a skillet
Yield
2
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
N/A
Type
Mains - Misc
Status
Tried
Tags
Ingredients
- 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
Method
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.