• Level:Easy
  • Total: 15 min
  • Active: 15 min

  • Yield:4 servings


1/4 cup Chinese plum sauce

1/4 cup ketchup

2 teaspoons soy sauce

1/4 teaspoon crushed red pepper flakes

1 1/4 pounds medium shrimp, peeled and deveined and tails removed

Kosher salt and freshly ground black pepper

1 tablespoon peanut oil

2 scallions, thinly sliced (white and green parts kept separate)

1 clove garlic, finely chopped

1 teaspoon finely chopped peeled fresh ginger

3 tablespoons unseasoned rice wine vinegar

Cooked white rice, for serving, optional


  1. Stir together the plum sauce, ketchup, soy sauce and pepper flakes in a small bowl and set aside.
  2. Sprinkle the shrimp with salt and pepper. Heat the oil in a medium skillet over medium-high heat. Add the shrimp to the skillet and cook, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer to a plate.
  3. Add the scallion whites, garlic and ginger to the skillet and cook, stirring constantly, until soft, about 1 minute. Add the vinegar and scrape up any brown bits that cling to the bottom of the skillet. Add the plum-ketchup sauce and bring to a simmer. Return the shrimp to the skillet along with the scallion greens and give the skillet a swirl to bring everything together. Divide among 4 plates and serve with white rice if using. 

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