HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place shrimp in a sealable bag or medium bowl.
- In a small bowl or measuring cup, mix marinade ingredients.
- Pour half of the marinade on the shrimp. Save the other half for later.
- Let the shrimp marinate in the refrigerator for at least 15 minutes.
- In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
- Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
- Serve the shrimp with sauce and garnish with green onion.
- Enjoy!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
CURRY STIR-FRY
A great dinner stir-fry that's easily adjustable for how many people you have that night. Increase or decrease the curry powder to meet your tastes. I've also added a few dashes of cayenne pepper for those that like it extra spicy.
Provided by kellewic
Categories World Cuisine Recipes Asian
Time 30m
Yield 1
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes.
- Stir curry powder, cumin, salt, and pepper into the onion mixture. Add asparagus and broccoli to the skillet, pour water over the vegetables, and cook until slightly tender, 4 to 5 minutes.
- Stir shrimp into the vegetable mixture; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.
Nutrition Facts : Calories 262.1 calories, Carbohydrate 13.2 g, Cholesterol 148.2 mg, Fat 15.2 g, Fiber 5.2 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 192.5 mg, Sugar 4.5 g
CHINESE STIR-FRIED CURRIED SHRIMP
Make and share this Chinese Stir-Fried Curried Shrimp recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Cut onion in half; slice thinly.
- Blend cornstarch, water, sugar and pepper to a paste. Set aside.
- Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
- Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.
Nutrition Facts : Calories 179.5, Fat 8.4, SaturatedFat 1.1, Cholesterol 143.2, Sodium 937.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.9, Protein 16.2
SINGAPORE NOODLE CURRY SHRIMP
One skillet, and it's dinner!
Provided by Martorella
Categories World Cuisine Recipes Asian
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine chicken broth, oyster sauce, soy sauce and sugar in a small bowl, and set aside.
- In a large skillet, heat the oil over medium-high heat. Add curry powder, garlic, and ginger; stir-fry for 10 seconds. Add peppers, onions, and scallions; stir-fry for 3 to 5 minutes. Stir in chicken stock mixture, and bring to a boil over high heat. Add shrimp and peas, and cook until hot. Add noodles, and cook until dish is heated thoroughly. Serve immediately.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 25 g, Cholesterol 110.5 mg, Fat 7.6 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 1.4 g, Sodium 490.6 mg, Sugar 3.7 g
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
CHINESE SHRIMP CURRY
Make and share this Chinese Shrimp Curry recipe from Food.com.
Provided by ElizabethKnicely
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine cornstarch, curry and sugar. Mix in soy sauce, vinegar and chicken broth. Set aside.
- In wok or heavy skillet, heat 1 teaspoon oil over high heat. Add carrots, pepper, peas, ginger and garlic. Stir-fry until vegetables are brightly colored, about 1 minute. Transfer onto plate with slotted spoon.
- Place remaining oil in pan and set over high heat. Add shrimp and stir-fry until pink, about 1 minute.
- Return vegetables to pan. Stir sauce mixture and pour into pan. Simmer gently until shrimp are white in center, 2-3 minutes. Serve immediately over rice.
- Makes 4 servings.
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