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Stir-Fried Chili Shrimp
Singaporean chili crab inspired this fast, pantry-friendly shrimp stir-fry. Aside from deveining the shrimp and peeling the ginger, the only knifework needed is slicing the onion (and the scallion or cilantro, if you’re using them). You can substitute shrimp that are slightly smaller or larger, but be sure to adjust the cooking time accordingly. Serve with steamed jasmine rice.
4
Servings
30 minutes
Ingredients
-
¼
cup plus 2 tablespoons ketchup
-
¼
cup plus 2 tablespoons unseasoned rice vinegar
Directions
-
01In a small bowl, stir together the ketchup, vinegar, soy sauce, chili-garlic sauce and sugar; set aside. In a large bowl, toss the shrimp with ½ teaspoon salt and ¼ teaspoon pepper.
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