Sweet and Sour Crackerjack Shrimp - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Take on the takeout with a sautéed shrimp dish starring fresh ginger and garlic in a sweet and tangy sauce.
Ingredients
- 1/2 teaspoon salt
- 1 small egg white, beaten
- 1 Tablespoon cornstarch
- 2 teaspoons peanut oil
- 1 Tablespoon Shaoshing wine or Sherry
Instructions
- In a large bowl, whisk together all of the ingredients for the shrimp marinade. Set aside.
- Rinse the cleaned shrimp under cold water then lay out on paper towels and pat until completely dry.
- Add shrimp to marinade and cover the bowl. Refrigerate for 30 minutes. While shrimp are marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside.
- Place the 1 cup of cornstarch in a large bowl. Add the marinated shrimp to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch.
- Place a large, deep sauté pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot.
- Add the peanut oil it should slide very easily across the pan but not smoke).
- Add half of prepared shrimp to the pan, spread out so they aren't touching each other. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 additional minute, or just until they turn pink and are fully cooked throughout.
- Remove the shrimp with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the second half of the shrimp, adding more oil to the pan if necessary.
- Drain the excess oil from the pan and then allow the pan to cool before returning it to the stove (this is very important).
- Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil.
- Add the cooked shrimp to the sauce and toss to evenly coat.
- Spoon Crackerjack Shrimp into dishes and serve.
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