Shrimp With Peanuts

Russ Myers


Rice vinegar is a light, mellow and midly tangy vinegar brewed from rice. Do not use brands that are not brewed or that are seasoned with salt and sugar. Cider vinegar can be used as a substitution for rice vinegar.

pinch tips: How to Freeze Fish, Meat & Poultry



4 servings


15 Min


15 Min




1/4 C Ketchup
2 Tbs Low sodium chicken broth
1 Tbs Dry sherry
1 Tbs Rice vinegar
1 Tbs Low sodium soy sauce
1 tsp Brown sugar
2 lg Green onions with tops
2 Cloves garlic
1 Tbs Peanut oil (or vegetable oil)
1/8 to 1/4 tsp Crushed red pepper
3/4 lb Medium or large shrimp (peeled and deveined)
1/3 C Dry roasted peanuts
Hot cooked Chinese egg noodles
Cucumber fan for garnish

Directions Step-By-Step

Combine ketchup, broth, sherry, vinegar, soy sauce, and sugar in a small bowl. Set aside.Cut onions diagonally into 1/2 inch pieces. Mince garlicHeat the wok over medium high heat until hot. Drizzle oil into the wok and heat 30 seconds. Add garlic and red pepper; stir fry 30 seconds.Add shrimp to the wok; stir fry 3 to 5 minutes or until shrimp turn pink and opaque. Add ketchup mixture and onions. Stir fry about 1 minute or until sauce boils and thickens. Stir in peanuts.Serve over hot cooked Chinese egg noodles. Garnish, if desired with cucumber fan.

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Fish
Regional Style: Asian
Other Tag: Quick & Easy