SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
BASIC STIR-FRIED SHRIMP II
Number Of Ingredients 13
Steps:
- 1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections. Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, sprinkle the shrimp with 1 1/2 tablespoons sherry and let stand 5 minutes, turning several times. * For the cornstarch paste in step 2, substitute any of the following and add in step 7: __A: 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce __B: 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock __C: 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced __D: 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. * After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SIMPLE SHRIMP STIR-FRY
"In the 15 years I've been making this stir-fry, I've shared the recipe many times," writes Delia Kennedy from Deer Park, Washington. "When our children were still at home, the offered to was the pan after dinner to encourage me to make it!"
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm., In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through.
Nutrition Facts : Calories 226 calories, Fat 8g fat (1g saturated fat), Cholesterol 202mg cholesterol, Sodium 581mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
SHRIMP STIR-FRY II
Make and share this Shrimp Stir-Fry II recipe from Food.com.
Provided by Tonkcats
Categories < 15 Mins
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In large frying pan at medium-high heat, melt butter. Add celery and cook 5 to 10 minutes, stirring frequently.
- Add onions and pea pods and cook for 5 to 10 minutes, stirring frequently.
- Add mushrooms and cook 5 to 10 minutes longer until mushrooms are browned.
- Add water chestnuts, shrimp and soy sauce. Mix well.
- Serve when shrimp is heated.
Nutrition Facts : Calories 171.3, Fat 7.4, SaturatedFat 4, Cholesterol 144.9, Sodium 687.3, Carbohydrate 6.4, Fiber 1.3, Sugar 2.6, Protein 19.7
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