4 tbsp water
2 tbsp ketchup
1 tbsp soy sauce
2 tsp cornstarch
1 tsp honey
½ tsp crushed red pepper
¼ tsp ground ginger
1 tbsp olive oil
¼ cup sliced green onion
4 cloves garlic, minced (4 tsp)
12 ounces medium cooked shrimp, tails removed
1½ cup cooked rice, hot
In a bowl, combine the first 7 ingredients (water through ginger) and set aside.
Heat oil in a large skillet over medium-high heat. Cook green onion and garlic for 30 seconds. Add shrimp to pan and toss to coat with oil. Add sauce and cook, stirring constantly, until sauce is bubbly and thickened.
Serve over rice.
3 servings, 250 calories per serving
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.