Hot & Sour Shrimp Saute'

Kim Biegacki


If you love shrimp and shrooms this is a delicious and healthy meal you'll want to try. It is a recipe that I cooked in my Ninja Cooking System but could easily be fixed in a large skillet. I love the light and flavorful hot & sour sauce. I'll be honest and say that this was so good that I ended up having 2 servings tonight. LOL...I just love shrimp and shrooms! They compliment each other so well. I just made a quick Knorr's rice called creamy chipotle and it went well with this dish.

Recipe from Ninja cookbook.

★★★★★ 3 votes
4 servings
15 Min
10 Min


1 Tbsp
brown sugar, firmly packed
1 Tbsp
3/4 c
water or vegetable broth
3 Tbsp
rice wine vinegar
2 Tbsp
soy sauce
1 Tbsp
vegetable oil
3/4 lb
uncooked medium shrimp, peeled & deveined
1 Tbsp
minced fresh ginger
3 - 4 medium
cloves garlic, minced
1/4 - 1/2 tsp
crushed red pepper
1 pkg
(about 3.5 oz.) of fresh sliced shitake or cremini mushrooms
1 large
red bell peppers, thinly sliced in strips
3 medium
green onions, finely chopped


1Ninja Cooking System or a large skillet will work well too.
2Slice up the red bell peppers and mushrooms and set aside.
3Stir brown sugar & constarch in bowl. Add water, vinegar & soy sauce and stir until smooth.

Pour oil into pot. Set to STOVETOP HIGH and heat oil. Add shrimp, ginger, garlic, and crushed red pepper. Cook 2 minutes, stirring occasionally.
4Stir in the vinegar mixture and cover pot. Cook 2 minutes or until the shrimp is thoroughly cooked and stirring occasionally.
5Plate your shrimp mixture over a bed of your favorite rice. Add your chopped onions to the top.

Nutrition per serving: 220 calories, 4G fat; 0.5G saturated fat; 1130 mg sodium; 29G carbohydrates; 1G Fiber; 16G Protein.
(This is w/o the rice.)

About this Recipe

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: Asian
Dietary Needs: Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy