Last week, I stumbled upon this great sweet and sour shrimp recipe in Food & Wine. The simplicity of a sauce has made it for me, even though I’m not usually a big fan of ketchup. Although I just tried the actual recipe with shrimp tonight, I’ve made this sauce a few times now, serving it with juicy rib eye, baked salmon and even over a tuna salad. It goes with pretty much anything! Gotta love these simple ideas for quick weeknight meals that don’t require much effort and time in the kitchen. I adjusted the original recipe – no sugar and cornstarch for me! I also wanted to make it spicy, so I added some red chili flakes.
Ingredients (for 4 servings)
For the shrimp
1 1/2 lb. medium raw shrimp, peeled
1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 garlic clove, peeled and minced
For the sauce
2 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon sweet chili sauce
1 1/2 tablespoon rice vinegar
About 1/3 teaspoon red chili flakes
Whisk all the sauce ingredients in a small bowl – voila, the sauce is done!
Heat a skillet until very hot, add vegetable oil and swirl to coat the bottom of the skillet. Add garlic, ginger and shrimp and cook for about 2 minutes, until the shrimp gets pink but not yet cooked through. Add the sauce, stir well and cook for about another minute or two. Season with salt and black pepper to taste. Serve over rice garnishing with your favorite fresh herb!