1 pound fresh or thawed medium-size shrimp
3 tablespoons dry sherry
1 tablespoon cornstarch, divided
1 tablespoon sugar, divided
1/4 cup Kikkoman Lime Ponzu
2 tablespoons vegetable oil
1 bunch chopped green onions and tops
3 tablespoons minced fresh ginger root
6 cloves garlic, minced
Leaving shells on tails, peel and devein shrimp. Combine sherry, 1/2 tablespoon cornstarch and 1/2 teaspoon sugar in bowl. Add shrimp; toss to coat well. Cover; refrigerate 30 minutes. Meanwhile, combine Kikkoman Lime Ponzu remaining 1/2 tablespoon cornstarch and 2 1/2 teaspoons sugar. Heat oil in hot wok or large skillet over medium-high heat. Add green onions, ginger and garlic; stir-fry 30 seconds. Add shrimp; stir-fry 3 minutes. Pour in Kikkoman Lime Ponzu mixture; cook, stirring until sauce boils and thickens.
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