Honey Ginger Shrimp Stir Fry Recipes

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:

• 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:

• Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl.
• Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator.
• Remove the shrimp from the marinade, reserving the marinade.
• Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil.
• Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink.
• Pour in the reserved marinade and the water.
• Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes.
• Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so.
• Serve sauce over the shrimps.

Steps:

• In a medium bowl, whisk together the miso, honey, soy sauce and sriracha. Set aside.
• Place a large skillet over high heat with the oil. Add the shrimp to the skillet and stir-fry until the shrimp just begin to turn pink, 2 to 3 minutes. Add the garlic, bell pepper, carrots and snow peas to the pan and continue stir-frying until the vegetables just begin to tenderize, about 1 minute. Add the reserved sauce to the skillet and stir-fry until the shrimp is cooked through and the sauce has thickened, 2 to 3 minutes.
• Adjust the seasoning with soy sauce and sriracha. Serve the stir-fry over the steamed rice garnished with the bean sprouts.

Steps:

• Combine all the sauce ingredients. Mix until smooth. Set aside.
• Heat oil in wok or large fry pan over medium-high heat. Add the garlic and ginger. Sauté for 1 minute.
• Add the diced pepper and snow peas. Stir-fry for 1 minute or until tender-crisp.
• Add the shrimp; stir-fry just until shrimp turns pink (about 1 minute).
• Add the sauce. Cook, stirring constantly, until the mixture comes to a boil and thickens. Stir in the green onions.
• Serve over cooked rice or noodles.

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!