Sweet 'n' Tangy Shrimp

By cserumga

3/4 cup (calculated without rice) equals 241 calories, 7 g fat (1 g saturated fat), 252 mg cholesterol, 954 mg sodium, 17 g carbohydrate, 1 g fiber, 28 g protein.

Ingredients

• 1/2 cup ketchup
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 green onions, sliced
• 1 teaspoon sesame seeds, toasted
• Hot cooked rice, optional

Preparation

Step 1

•In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer.

• Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired