Honey Ginger Shrimp And Vegetables Recipes

Steps:

• Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
• Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

Steps:

• Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

Steps:

• Cook rice in water as directed on package.
• Meanwhile, heat oil in 12-inch nonstick skillet or wok over medium-high heat until hot. Add vegetables; cook and stir 3 minutes. Add shrimp; cook and stir an additional 3 to 4 minutes or until shrimp turn pink and vegetables are crisp-tender.
• Add seasoning sauce to shrimp and vegetables; cook and stir 1 to 2 minutes or until thoroughly heated. Serve over rice.

Steps:

• Combine first 7 ingredients in a microwave safe bowl big enough to fit the shrimp in as well. Microwave the sauce for about 30 seconds just to melt the honey.
• Stir well, add shrimp and toss to coat them.
• Marinate for 30 min to an hour, stirring once. (This could also be done in a ziplock bag).
• Stir fry the veggies in a large skillet or a wok.
• When veggies are thawed but not fully cooked, add the shrimp and marinade.
• Stir fry for 2-4 min until shrimp are done.
• Add cornstarch and stir until sauce thickens.
• Serve over rice.
• Enjoy!