Sweet ‘N’ Tangy Shrimp

• 1/2 cup ketchup
• 2 tablespoons sugar
• 2 tablespoons cider vinegar
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon minced fresh gingerroot
• 1 tablespoon canola oil
• 3 garlic cloves, minced
• 2 green onions, sliced
• 1 teaspoon sesame seeds, toasted
• Hot cooked rice, optional

1. In a small bowl, combine the first six ingredients; set aside. In a
2. or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer.
3. Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

ketchup, sugar, cider vinegar, soy sauce, sesame oil, red pepper, shrimp, fresh gingerroot, canola oil, garlic, green onions, sesame seeds, rice

Taken from www.tasteofhome.com/recipes/sweet-n-tangy-shrimp/ (may not work)