- 2 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 1 tablespoon dry sherry
- 1/3 cup water
- 2 spray cooking spray
- 2 teaspoon peanut oil
- 1 piece ginger root, 3-inches, peeled, thinly slice, cut into julienne
- 1 medium onion, roughly chopped
- 1 pound shrimp, large, peeled and deveined
In a small bowl, whisk together soy sauce, honey, sherry and water; set aside.
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 2-3 minutes. Add onions; cook, stirring frequently, until onions start to relase their moisture, about 3-4 minutes. Add shrimp; cook, stirring, until shrimp are opaque and pink, about 3-4 minutes. Stir in soy mixture; cook until well-blended and heated through, about 1-2 minutes.