On the menu tonight Sweet and Sour Glazed Shrimp over Basmati Rice!
Whenever I order Chinese food, I’m a sucker for sweet and sour anything! We had had some shrimp in the freezer and I thought I’d make some sweet and sour shrimp. Since shrimp cooks really quickly, this was a really quick meal to make. What made it even easier was using microwave rice – it cooks in 90 seconds!
The next time you are thinking about ordering from your favorite Chinese delivery place, consider making my Sweet & Sour Glazed Shrimp over Basmati Rice!
Sweet and Sour Glazed Shrimp over Basmati Rice
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Loading...Sweet and Sour Glazed Shrimp over Basmati Rice
Ingredients
- 1/4 cup sweet and sour chili sauce
- 1/4 cup ketchup
- 2 tsp soy sauce
- 1/4 tsp crushed red pepper flakes
- 1 1/4 - 1 1/2 lb shrimp, peeled and de-veined
- 1 Tbsp oil, peanut or any high temp neutral oil
- Kosher salt and freshly ground pepper to taste
- 2-3 scallions finely chopped, keep the white and green parts separate
- 1-2 garlic cloves, minced or finely chopped
- 1 tsp grated fresh ginger (ginger in the tube is an OK substitute. found in the refrigerated produce section)
- 3 Tbsp rice wine vinegar
- Cooked rice, for serving (as a shortcut, I'll use the microwave rice. it cooks in 90 seconds, pretty hard to go wrong with that!)
Instructions
Pre-heat a large cast iron pan over med-high heat
Add the oil
Season the shrimp with Kosher salt and freshly ground black pepper
add the seasoned shrimp to the pan, cook about 90 seconds on each side and then transfer them to a plate and set aside
Add the white part of the scallions, the garlic, and the ginger.
Cook for about a minute, then add the rice wine vinegar
Scrape up any bits stuck to the pan, then add the sweet & sour sauce, ketchup, soy sauce, and red pepper flakes
Stir to combine, then add the shrimp back along with the green parts of the scallions
Once the shrimp are glazed, remove from the heat and serve over the cooked rice
