I’ve been sharing shrimp recipes back to back on my Kawaling Pinoy blog, I thought I’d bring some of the love here.
If you’re looking for a fantastic seafood meal that’s done in a flash, this shrimps in soy sauce dish recipe will have you out of the kitchen in no time. Ready in twenty minutes with minimal effort and requires simple pantry ingredients you probably already have, you’ll be pleasantly surprised how amazingly delicious it turns out.
Serve these shrimps in soy sauce with piping hot steamed rice for a seafood dish that is sure to please everyone on your list. Or try them over Asian noodles or your favorite pasta for an equally awesome dinner meal. Enjoy!
- 1 pound large shrimps, peeled, deveined leaving tails intact
- ¼ cup sherry wine
- ⅛ cup light soy sauce
- 1 tablespoon sugar
- 1 tablespoon oil
- 2 tablespoons green onions, chopped
- 1 thumb-sized ginger, peeled and minced
- In a small bowl, combine soy sauce, sherry wine and sugar. Stir until sugar is dissolved. Set aside.
- In a wok or wide skillet over high heat, heat oil. Add onions and ginger and cook, stirring constantly, for about 30 seconds or until limp and aromatic.
- Add shrimp and cook, stirring frequently, for about 1 to 2 minutes or until color starts to change. Remove from pan.
- Add soy sauce mixture to pan and bring to a boil, scraping bits and pieces in pan. Return shrimp to pan and continue to cook for about 2 to 3 minutes or until cooked through and sauce is thickened and reduced. Garnish with additional chopped green onions, if desired.