Serves 4

  1 pound  fresh or frozen shrimp in shells
  3 tablespoons  water
  2 tablespoons  ketchup
  1 tablespoon  reduced-sodium soy sauce
  1 tablespoon  rice wine, dry sherry, or water
  2 teaspoons  cornstarch
  1 teaspoon  honey
  1 teaspoon  grated fresh ginger or 1/4 teaspoon ground ginger
  1/2 teaspoon  crushed red pepper
  1 tablespoon  peanut oil or cooking oil
  1/2 cup  sliced green onions
  4 cloves  garlic, minced
  2 cups  rice noodles or hot cooked rice
  2 small  fresh red chile peppers (such as Fresno or Thai), sliced (optional)

Preparing Shrimp

Peel and devein shrimp, cut in half lengthwise. Rinse and shrimp pat dry with paper towels. Set aside.

Making Sauce

In a small bowl, stir together the 3 tablespoons water, ketchup, soy sauce, rice wine, cornstarch, honey, ground ginger, and crushed red pepper. Set aside.

Stir fry Ingredients

Pour oil into a large enough skillet. Heat over medium-high heat. Add green onions, garlic, and grated fresh ginger, stir-fry for 30 seconds.

Then add shrimp, stir fry for 3 minutes or until shrimp are opaque. Push to side of skillet for a moment. Pour sauce that have we made to center of skillet and stir. Back the shrimp to center of skillet, cook and stir until thickened and bubbly about for 3 minutes more. Serve with rice noodles or rice. Garnish with sliced red chile peppers at the top.