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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp; cut in half lengthwise. Rinse; shrimp pat dry with paper towels. Set aside.
For sauce, in a small bowl, stir together the 3 tablespoons water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger (if using), and crushed red pepper. Set aside.
Pour oil into a large skillet or wok. Heat over medium-high heat. Add green onions, garlic, and grated fresh ginger (if using); stir-fry for 30 seconds.
Add shrimp. Stir-fry for 2 to 3 minutes or until shrimp are opaque; push to side of skillet or wok. Stir sauce; add to center of skillet or wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Serve with rice noodles or rice. If desired, garnish with sliced red chile peppers. Makes 4 servings.