Sweet and Sour Glazed Shrimp

Difficulty: Simple
Makes: 4 portions
Nutrition (per serving): Calories 258, Fat 4g, Saturated Fat 1g, Carbohydrates 24g, Fiber 1g, Sugar 3g, Protein 30g, Cholesterol 228mg, Sodium 557mg
Total Time: 15 minutes
Hands-on Time: 15 minutes

This speedy shrimp stir-fry is inspired by the classic sweet-and-sour takeout favorite. A glaze of Chinese plum sauce, ketchup, and rice vinegar delivers a bright balance of tang and sweetness, while a pinch of red pepper flakes adds a touch of heat for depth.

Ingredients

1/4 cup Chinese plum sauce
1/4 cup ketchup
2 teaspoons soy sauce
1/4 teaspoon red pepper flakes
1 1/4 pounds medium shrimp, peeled, deveined, tails off
Kosher salt and ground black pepper
1 tablespoon peanut oil
2 scallions, sliced thin (white and green separated)
1 clove garlic, minced
1 teaspoon peeled, minced fresh ginger
3 tablespoons plain rice wine vinegar
Cooked white rice for serving, optional

Directions

In a small bowl, whisk together the plum sauce, ketchup, soy sauce, and red pepper flakes; set aside.
Season the shrimp lightly with salt and pepper. Heat the peanut oil in a medium skillet over medium-high heat. Add the shrimp and saut, stirring occasionally, until just opaque, about 23 minutes. Remove the shrimp to a plate.
Add the white parts of the scallions, garlic, and ginger to the skillet and saut, stirring constantly, until softened, about 1 minute. Pour in the rice vinegar and scrape up any browned bits from the pan. Add the reserved sauce and bring to a gentle simmer.
Return the shrimp to the pan and toss in the green parts of the scallions. Stir briefly so the shrimp are evenly coated and warmed through.
Divide the shrimp among four plates and serve with steamed white rice if desired.