GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY
Here's what you need: large shrimp, garlic, broccoli floret, onion, low sodium soy sauce, sesame oil, salt
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
- Pour in the shrimp and season with ¼ teaspoon of the salt.
- Fry the shrimp for 1 minute on each side.
- Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
- Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
- Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 25 grams, Sugar 2 grams
EASY HOMEMADE SHRIMP FRIED RICE
This is a quick and easy shrimp fried rice recipe that my kids all love! This recipe is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months. Reheat gently, as desired.
Provided by MonkeyMama
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and cook until they are bright pink on the outside and the meat is opaque, about 3 minutes, flipping halfway through.
- Remove shrimp from the skillet using a slotted spoon, allowing oils and cooking juices to remain in the skillet. Place shrimp on a plate and set aside.
- Add peas and carrots and corn to the skillet and cook, stirring intermittently, until vegetables begin to soften, about 2 minutes. Add garlic; cook and stir for 1 minute. Push vegetables to the side of the skillet, pour eggs into the other side, and cook to scramble, stirring as necessary, 3 to 4 minutes.
- Stir shrimp, rice, and green onions into the skillet. Drizzle evenly with soy sauce, season with salt and pepper, and stir to combine. Cook until shrimp is reheated through, about 2 minutes.
Nutrition Facts : Calories 551.5 calories, Carbohydrate 63.9 g, Cholesterol 312.1 mg, Fat 19 g, Fiber 2.6 g, Protein 30.4 g, SaturatedFat 3.5 g, Sodium 971.3 mg, Sugar 2.2 g
SPICY SHRIMP-AND-BROCCOLI STIR-FRY
With such a short list of ingredients, each one counts. This shrimp stir-fry's chili-garlic sauce here adds deep, complex flavor-not just heat.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Cook rice according to package instructions. Meanwhile, gently pat shrimp dry with paper towels. Heat a wok or large skillet over high. Remove pan from heat and carefully add 2 tablespoons oil and broccoli. Return to heat and cook, undisturbed, until crisp-tender and browned in spots, 1 to 2 minutes. Add 2 tablespoons oil and shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 2 minutes. Remove from heat, add chili-garlic sauce and remaining tablespoon oil, and toss to coat. Stir in 1 to 2 tablespoons water to thin, if necessary. Serve with rice.
Nutrition Facts : Calories 482 g, Fat 20 g, Fiber 4 g, Protein 30 g, SaturatedFat 2 g
SPICY SHRIMP AND PINEAPPLE FRIED RICE
Steps:
- For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste, sambal and cornstarch. Mix well to coat the shrimp. Cover and refrigerate for 15 minutes.
- For the egg crepes: In a bowl, whisk together the eggs, soy sauce and 1/4 teaspoon water. Set a medium nonstick skillet over medium-low heat and coat it lightly with peanut oil. Pour in half the egg mixture and swirl the pan so the egg coats the bottom. Cook over low heat until firm, then carefully turn with a spatula and finish cooking on the other side, about 45 seconds per side. Transfer the egg crepe to a plate to cool. Repeat with remaining egg mixture. When the crepes are cool enough to handle, stack, roll and slice them into thin julienne strips. Set aside until ready to use.
- For the fried rice: Set a large wok or large nonstick skillet over high heat and swirl in 1 tablespoon of the peanut oil. Add the marinated shrimp and stir fry until slightly pink, about 2 minutes. Transfer the shrimp to a plate and set aside. Reduce the heat to medium and add the remaining 2 tablespoons peanut oil. Add the onions, celery and Ginger-Garlic Paste and stir fry until softened and fragrant, about 3 minutes. Add the sesame oil and the rice and stir fry until hot and a little crispy, about 2 minutes, breaking up the rice with a wooden spoon as you go. Fold in the peas, edamame, pineapple and bean sprouts and continue to stir fry until the vegetables heated through, about 2 minutes more. Stir in the soy sauce and sambal. Fold in the cooked shrimp and the sliced egg crepe. Transfer to a serving platter and garnish with chopped scallions.
- Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 3 tablespoons of the paste for the above recipe. Refrigerate remaining paste for up to a week.)
SHRIMP FRIED RICE
Who needs takeout when you can whip up our delicious Shrimp Fried Rice in only 30 minutes?
Provided by Angie McGowan
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In wok or large skillet, heat sesame oil over medium heat. Cook eggs in oil, stirring constantly, until thickened but still moist. Remove eggs from skillet to plate; cover to keep warm.
- In same skillet, heat olive oil over medium-high heat. Add broccoli, carrots and pea pods; stir-fry until crisp-tender. Reduce heat to medium. Stir in rice, garlic, gingerroot and soy sauce. Add shrimp. Cook 5 to 7 minutes, stirring frequently, until rice is hot and shrimp are pink.
- Stir in scrambled eggs and green onions; cook 1 minute longer. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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- Heat 1 tablespoon of oil in a deep-sided, non-stick skillet over medium-low heat. Whisk the eggs and add it to the pan. Rotate the pan and use a spatula to lift the edges of the egg to allow the uncooked parts to spread. Once it is set on one side, give the egg a flip. Cook for another minute, then slide the egg onto a cutting board. Fold the egg in half or thirds and cut into strips. Set aside.
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