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Gingered Shrimp

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Gingered Shrimp
  • Prep 10 min
  • Total 2 hr 15 min
  • Servings 40
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Tender, chilled shrimp marinated with bright Asian flavors. So easy and so good!
Updated May 18, 2005

Ingredients

  • 1 1/2 pounds medium shrimp, cooked, peeled and deveined
  • 1/4 cup soy sauce
  • 2 teaspoons finely chopped gingerroot
  • 1/4 cup white vinegar
  • 2 tablespoons sugar
  • 2 tablespoons sweet sake or apple juice
  • 1 1/2 teaspoons salt
  • 2 to 3 tablespoons thinly sliced green onions

Steps

  • 1
    Arrange shrimp in single layer in shallow glass or plastic container.
  • 2
    Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
  • 3
    Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sake is a slightly sweet Japanese wine made from fermented rice. It is often used in cooking, especially in sauces and marinades.
  • tip 2
    Do as the Japanese do: Enjoy leftover sake served warm in small porcelain cups.

Nutrition

20 Calories, 0g Total Fat, 4 g Protein, 1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
20
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
35 mg
Sodium
190 mg
Potassium
35 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
4 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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