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Ginger Shrimp

Ginger Shrimp


  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon sherry (dry or sweet)
  • 1/3 cup water
  • Cooking spray
  • 2 teaspoons peanut oil
  • 1 piece ginger root, 3-inches, peeled, thinly sliced, cut into julienne
  • 1 medium uncooked onion, roughly chopped
  • 1 pound uncooked shrimp, large, peeled and deveined


  1. In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
  2. Coat a large skillet or wok with cooking spray; set over medium-high heat. Add oil; heat until oil begins to shimmer. Add ginger; cook, stirring frequently, until ginger becomes fragrant and starts to brown, about 2 to 3 minutes. Add onions; cook, stirring frequently, until onions start to release their moisture, about 3 to 4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3 to 4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1 or 2 minutes.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 183 kcal cal., 4.5 g fat (0.5 g sat. fat), 10 g carb., 1 g fiber, 6 g sugar, 24 g pro., 65 mg calcium, 3 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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