Sizzling Shrimp with Crisp Snow Peas and Red Pepper in Zesty Sauce

1. Prepare the Sauce

In a small bowl, whisk together the sugar, distilled white vinegar, Asian chili-garlic sauce, dry sherry, ketchup, toasted sesame oil, cornstarch, and soy sauce until smooth.

2. Marinate the Shrimp

In a medium bowl, combine the extra-large shrimp with 1 tablespoon of vegetable oil, grated fresh ginger, minced garlic, and salt. Allow the shrimp to marinate for about 30 minutes.

3. Cook the Vegetables

Heat 1 tablespoon of vegetable oil in a 12-inch nonstick skillet over medium-high heat. Add the snow peas and red bell pepper, stirring frequently for about 1.5 to 2 minutes until they start to soften but still retain their crispness. Transfer the vegetables to a medium bowl and set aside.

4. Cook the Shrimp

In the same skillet, heat the remaining 1 tablespoon of vegetable oil over high heat. Add the sliced shallot and garlic, cooking until fragrant, about 30 seconds. Add the marinated shrimp to the skillet, spreading them out in a single layer. Cook the shrimp for about 1 to 1.5 minutes on each side until they turn light pink.

5. Add the Sauce

Stir the prepared sauce into the skillet with the shrimp, increasing the heat to bring the sauce to a simmer. Cook for about 1 to 2 minutes, stirring continuously, until the sauce thickens and coats the shrimp evenly.

6. Combine and Serve

Return the cooked snow peas and red bell pepper to the skillet, tossing everything together to coat the vegetables with the sauce. Serve immediately.