Pan Seared Sweet and Sour Shrimp

Servings 4 servings


  • 3 tablespoons olive oil
  • 1 piece fresh ginger finely chopped, 1-inch
  • 1 pound jumbo shrimp shells left on
  • 4 green onions roughly chopped, green and whites separated
  • 4 to 5 cloves garlic thinly sliced
  • 3 teaspoons balsamic vinegar
  • 3 teaspoons rice wine vinegar
  • 2 tablespoons water
  • 2 tablespoons honey
  • 1 small bunch cilantro chopped
  • 1 tablespoon tamari soy sauce*


  • Heat the olive oil in a large skillet over medium-high heat until hot. Add gingerroot; cook for 1 minute.
  • Add shrimp, arranging in a single layer; cook for 4 minutes or until browned then flip them and move them to the side of the pan. Add garlic and white parts of the green onions to the center of the skillet; cook for 3 minutes. Stir in vinegars, water and honey; simmer for 5 minutes.
  • Add green parts of the green onions, the chopped cilantro and the tamari; stir to combine. Check for seasoning and to make sure it’s sweet enough for your liking.
  • *If you have access to an Asian market, substitute the balsamic vinegar for a more authentic black vinegar. The balsamic, although different, helps provide both tang and extra color that would be missing otherwise.
  • **Tamari is a dark soy sauce often found right next to traditional soy sauce.


LC SERVING SUGGESTION: Serve over Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork). Add steamed broccoli spears on the side.
SERVING SUGGESTION: Serve brown rice instead of Cauli-Rice.
KOSHER: Instead of shrimp, use boneless skinless chicken breast meat cut to the approximate size of shrimp.
GLUTEN FREE: Make sure vinegars and tamari are gluten free.
NUTRITION: Per Serving: 273 Calories; 12g Fat; 24g Protein; 16g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 433mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates. Points: 5
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