GARLIC AND GINGER SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: shrimp, sesame oil, Gourmet Gardens™ Garlic Paste, Gourmet Gardens™ Ginger Paste, sweet chili sauce, soy sauce, rice wine vinegar, Gourmet Gardens™ Ginger Paste, canola oil, sesame oil, red pepper flakes, kosher salt, yellow onion, broccoli, red bell pepper, scallions, mushroom, medium carrot, baby bok choy, kosher salt, salted peanut, scallions
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 22
Steps:
- In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
- Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
- In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
- Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
- Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
- Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 772 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 10 grams, Protein 58 grams, Sugar 25 grams
CHILI-GARLIC SHRIMP WITH GINGER RICE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring 2 1/4 cups water and the ginger slices to a boil in a medium saucepan over high heat. Stir in the rice and return to a boil. Cover, reduce the heat to low and cook until the water is absorbed and the rice is tender, about 18 minutes. Fluff with a fork, cover and set aside.
- Meanwhile, mix the chicken broth, ketchup, chili-garlic sauce, oyster sauce, cornstarch and 1/2 cup water in a measuring cup; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the shrimp in two batches and cook until no longer translucent, 1 to 2 minutes per side; remove to a large bowl.
- Add the broccoli and 1/2 cup water to the skillet and cook, stirring occasionally, until crisp-tender and the water has evaporated, about 3 minutes. Add to the bowl with the shrimp.
- Add the remaining 2 tablespoons vegetable oil to the skillet. Add the minced ginger and stir-fry until golden, 30 seconds to 1 minute. Pour in the prepared sauce and simmer until thickened, about 2 minutes. Add the shrimp and broccoli and toss to coat, adding a splash of water to loosen, if needed. Serve with the rice.
Nutrition Facts : Calories 520, Fat 16 grams, SaturatedFat 1 grams, Cholesterol 143 milligrams, Sodium 1233 milligrams, Carbohydrate 69 grams, Fiber 2 grams, Protein 23 grams, Sugar 8 grams
HONEY GINGER SHRIMP
This quick and easy, sweet and spicy dish combines honey, ginger, shrimp and garlic, and can be served over steamed vegetables or pasta.
Provided by MANDE2509
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 165.9 calories, Carbohydrate 4.1 g, Cholesterol 172.9 mg, Fat 8.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 1.3 g, Sodium 199.9 mg, Sugar 2.1 g
SHRIMP WITH GINGER-CHILI SAUCE
Sweet and peppery ginger complements spicy chili sauce in this cook-friendly shrimp stir-fry. It's ideal for nights when a quick, wholesome dinner is in order. -Carole Resnick, Cleveland, OH
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,
Nutrition Facts : Calories 269 calories, Fat 6g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 405mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges
CUMIN-LIME SHRIMP WITH GINGER
These quick, flavorful shrimp are versatile enough to work their way into an assortment of weeknight dinners. Fold into soft tortillas and top with sliced avocado for shrimp tacos, or serve over steamed rice studded with tomatoes, chiles and fresh herbs. They also work well served on top of a red or green cabbage salad. If cumin's not your thing, feel free to swap in another dried, warm spice, such as coriander or curry powder.
Provided by Colu Henry
Categories dinner, lunch, weekday, weeknight, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, toss together the shrimp and the cumin until well coated. Season with kosher salt and toss again.
- Heat the olive oil in a 12-inch skillet over medium heat. Add half the shrimp to the pan in one layer and cook undisturbed until they just start turning pink, about 1 minute. Flip and cook for about 1 minute more, then remove from the pan and set aside. They may not be fully cooked at this time, and that's O.K. Repeat with remaining shrimp and leave in the pan.
- Add the reserved shrimp back to the pan with any juices that have accumulated. Stir in the ginger, garlic and red-pepper flakes, if using, and cook for about 30 seconds, stirring to make sure the garlic doesn't burn. Add the lime juice to pan and scrape up any brown bits that have formed at the bottom of the pan. Cook until the mixture is reduced by about half, about 1 minute more. Stir in the lime zest and scatter with the cilantro. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 965 milligrams, Sugar 0 grams, TransFat 0 grams
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GINGER, GARLIC & CHILI SHRIMP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AsianTotal Time 30 minsCategory DinnerCalories 223 per serving
- In a medium bowl, combine the salt, sugar, chili powder and water. Whisk until the sugar and salt are dissolved. Drop in the shrimp and let stand at room temperature for 20 minutes.
- Heat the oil in a 12-inch sauté pan (preferably nonstick) over medium heat. Add the ginger and garlic and cook, stirring constantly with a wooden spoon, for 1 minute. Add the sugar and continue stirring until the garlic is pale gold, 1-2 minutes more. Do not let the garlic turn dark brown.
- Drain the shrimp in a colander, and immediately add to the pan. Increase the heat to medium-high and cook, stirring constantly, until the shrimp are pink and barely firm, another 3-4 minutes. Serve immediately with rice.
- Note: Nutritional information was calculated assuming that approximately 1 tsp. of salt and 1 tsp. sugar are absorbed into the shrimp from the brine.
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- Place the shrimp in a bowl with the dry sherry and salt and marinate for 30 minutes; toss every so often.
- Heat a large wok or 12-inch skillet until very hot. While the pan is heating, lay the shrimp out on paper towels and pat dry. Add 2 tablespoons of the peanut oil to the pan and heat until sizzling. Add half of the shrimp to the pan (they should be in a single layer) and stir-fry (cook, stirring continuously) until just pink but not cooked through, 1-2 minutes. Transfer the partially cooked shrimp to a plate, then add the remaining two tablespoons of peanut oil to the pan and heat until sizzling; add the remaining shrimp and stir-fry as you did the first batch. When the shrimp are just pink but not cooked through, add the reserved shrimp back to the pan along with the ginger, garlic, sweet red chili sauce and jalapeño peppers; stir-fry for about 1 minute more. Add the water, soy sauce, scallions and bell peppers and cook until the shrimp are cooked through, 1-2 minutes more. Do not overcook. Use a slotted spoon to transfer the shrimp to a serving dish. Continue to cook the sauce until s
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