Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1/2 cup of Mumbo Sauce
- 1/4 cup of honey
- 2 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, grated
- 1/4 teaspoon of red pepper flakes
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- 2 green onions, thinly sliced
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. In a small bowl, whisk together the Mumbo Sauce, honey, soy sauce, rice vinegar, cornstarch, water, garlic, ginger, red pepper flakes, salt, and pepper until well combined.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and are cooked through.
4. Remove the shrimp from the skillet and set aside.
5. Add the Mumbo Sauce mixture to the skillet and cook for 1-2 minutes until it thickens.
6. Return the shrimp to the skillet and toss to coat with the sauce.
7. Serve the Mumbo Sauce Shrimp over rice or noodles, garnished with sliced green onions.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 248
Fat: 7g
Carbohydrates: 28g
Protein: 20g
Sodium: 1135mg
Sugar: 23g
Substitutions for ingredients:
- If you can't find Mumbo Sauce, you can use barbecue sauce or sweet and sour sauce instead.
- You can substitute the honey with brown sugar or maple syrup.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
Variations:
- You can add vegetables like bell peppers, onions, and broccoli to the skillet to make it a one-pan meal.
- You can use chicken or beef instead of shrimp.
Tips and tricks:
- Make sure to devein the shrimp before cooking.
- Don't overcook the shrimp, or they will become tough and rubbery.
- If the sauce is too thick, you can add a little bit of water to thin it out.
Storage instructions:
Store any leftover Mumbo Sauce Shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Mumbo Sauce Shrimp in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Mumbo Sauce Shrimp in a bowl over rice or noodles, garnished with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
Suggested side dishes:
- Egg rolls
- Crab Rangoon
- Fried rice
Troubleshooting advice:
- If the sauce is too thin, you can mix a little bit more cornstarch and water and add it to the skillet to thicken it up.
- If the shrimp is overcooked, it will become tough and rubbery. Make sure to cook them for only 2-3 minutes on each side.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw shrimp.
- Cook the shrimp to an internal temperature of 145°F to ensure that they are safe to eat.
Food history:
Mumbo Sauce is a condiment that originated in Chicago and is commonly used in Chinese-American cuisine.
Flavor profiles:
Sweet, tangy, and slightly spicy
Serving suggestions:
Serve the Mumbo Sauce Shrimp over rice or noodles for a delicious and easy meal.
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