Ginger Shrimp Recipes

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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



Honey Ginger Shrimp image

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

2 tablespoons olive oil
1 tablespoon red pepper flakes
1 teaspoon chopped garlic
¼ yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

GRILLED GINGER SHRIMP

Serve with plum sauce or a spicy-hot dipping sauce. Adapted from "Quick and Easy Chinese" by Nancie McDermott. (Prep time includes 30 minutes marinating time) Dried chili flakes are my addition.

Provided by dianegrapegrower

Categories     Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7



Grilled Ginger Shrimp image

Steps:

  • Combine all ingredients, except shrimp, in a medium bowl. Stir well to dissolve. Add shrimp and stir to coat. Cover and place in refrigerator to marinate for 30 minutes, up to 2 hours.
  • Put 3-5 shrimp per skewer, depending on size. Grill on lightly oiled hot grill until done - approximately 2 minutes per side. Large shrimp may not require skewers and be placed individually on the grill.
  • Transfer to serving plate and serve hot or warm.

Nutrition Facts : Calories 93.7, Fat 1.7, SaturatedFat 0.2, Cholesterol 143.2, Sodium 895.3, Carbohydrate 2.5, Fiber 0.1, Sugar 0.6, Protein 16.1

1 tablespoon fresh ginger, finely chopped
2 teaspoons garlic, chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon sugar
1/2 teaspoon dried chili pepper flakes (optional)
1 lb medium shrimp, tails on and peeled

GINGER-LIME SHRIMP

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 8



Ginger-Lime Shrimp image

Steps:

  • Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
  • Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
  • Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.

1 1/2 pounds large shrimp, shelled, deveined
Kosher salt and freshly ground pepper
4 teaspoons unsalted butter, cut into 4 pieces
1 1/2 teaspoons finely grated peeled fresh ginger
2 tablespoons fresh lime juice
1/2 teaspoon grated lime zest
10 mint leaves, julienned
10 basil leaves, julienned

GINGER SHRIMP

Another delicious recipe from Mary Nell Reck's "Cooking Lesson" series in the Houston Post. This one came out on October 10, 1987. The various ingredients may be chopped and prepared early in the day but the cooking must take place just before serving if you are going to serve this hot. It is also quite good served at room temperature or cold. It doesn't reheat very well, as the shrimp have a tendency to get tough and the asparagus will loose its crispness and bright color.

Provided by Leslie in Texas

Categories     Chinese

Time 36m

Yield 6 serving(s)

Number Of Ingredients 13



Ginger Shrimp image

Steps:

  • Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
  • Peel the water chestnuts, rinse under cool water and slice thinly.
  • Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
  • Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
  • Rinse the cilantro and coarsely chop the leaves.
  • Trim the scallions and chop the entire length, including the green part. Place on the platter.
  • These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
  • Halve the onion. Peel and very thinly slice.
  • When ready to serve, heat a large wok or frying pan over a high flame.
  • As it is heating, assemble all the ingredients within reach.
  • Add 1 tablespoon of oil to the hot pan and swirl around.
  • Quickly sauté the sliced onions for 1 minute.
  • When they appear to be half done, add the asparagus.
  • Stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
  • Transfer to a platter and set aside while cooking the remaining ingredients.
  • Return the pan to high heat and add 2 tablespoons of oil.
  • Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
  • Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
  • Add salt and white pepper to taste.
  • Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
  • Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
  • Drizzle with the sesame oil.
  • Taste and adjust the seasoning, if needed.
  • Transfer to a large platter and serve immediately, accompanied with fluffy white rice.

1 lb fresh asparagus
8 fresh water chestnuts
2 fresh jalapeno peppers
2 1/2 inches fresh ginger
1/2 cup fresh cilantro leaves, packed
3 scallions
1 small red onion
2 -3 tablespoons peanut oil
24 large shrimp, peeled, deveined, with tail section left on
1/2 cup pine nuts, toasted
1 1/2 teaspoons sesame oil
salt
white pepper

GARLIC GINGER TERIYAKI SHRIMP

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 7



Garlic Ginger Teriyaki Shrimp image

Steps:

  • Preheat oven to 400 degrees.
  • Peel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside.
  • Place all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes.

2 pounds shrimp, 16 to 20 count
1/2 cup teriyaki sauce
1/2 cup soy sauce
1/4 cup sesame oil
12 cloves garlic, minced
1/2 cup peeled ginger, minced
2 teaspoons red pepper sauce

GINGERED GARLIC SHRIMP

"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12



Gingered Garlic Shrimp image

Steps:

  • In a large skillet, saute ginger and garlic in butter and oil for 1 minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

Nutrition Facts : Calories 536 calories, Fat 27g fat (9g saturated fat), Cholesterol 199mg cholesterol, Sodium 667mg sodium, Carbohydrate 46g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
2 tablespoons butter
2 tablespoons olive oil
2 plum tomatoes, diced
3/4 cup chicken broth
3 teaspoons minced fresh parsley, divided
3 teaspoons minced fresh basil, divided
1-1/2 teaspoon cornstarch
1 tablespoon cold water
1/2 pound uncooked medium or large shrimp, peeled and deveined
2 cups cooked angel hair pasta

GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY

Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 7



Ginger Mushroom Shrimp Stir-fry Recipe by Tasty image

Steps:

  • Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
  • Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
  • Add the ginger and soy sauce and sauté until the ginger 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 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram

2 tablespoons sesame oil
1 lb large shrimp, peeled and deveined
½ teaspoon salt, divided
2 cups mushroom, sliced
1 cup asparagus, sliced
1 tablespoon ginger, minced
1 tablespoon low sodium soy sauce

HONEY-GINGER SHRIMP AND VEGETABLES

I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired.

Provided by Liz Hoffman

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 12



Honey-Ginger Shrimp and Vegetables image

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.

Nutrition Facts : Calories 369 calories, Carbohydrate 48.3 g, Cholesterol 172.5 mg, Fat 9.3 g, Fiber 2.4 g, Protein 26 g, SaturatedFat 1.4 g, Sodium 177.6 mg, Sugar 38.5 g

2 tablespoons olive oil
3 cloves garlic, minced
½ onion, chopped
1 ½ teaspoons ground ginger
2 teaspoons red pepper flakes
1 red bell pepper, chopped
½ zucchini, halved lengthwise and sliced
3 cups fresh mushrooms, coarsely chopped
2 tablespoons cornstarch
½ cup honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

GINGERED SHRIMP

Tender, chilled shrimp marinated with bright Asian flavors. So easy and so good!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 2h15m

Yield 40

Number Of Ingredients 8



Gingered Shrimp image

Steps:

  • Arrange shrimp in single layer in shallow glass or plastic container.
  • Heat soy sauce to boiling in 1-quart saucepan; add gingerroot. Reduce heat; simmer 5 minutes or until most of the liquid is absorbed. Stir in vinegar, sugar, sake and salt. Pour over shrimp. Cover with plastic wrap and refrigerate at least 2 hours but no longer than 12 hours.
  • Remove shrimp from marinade with slotted spoon; arrange on serving plate. Sprinkle with onions.

Nutrition Facts : Calories 20, Carbohydrate 1 g, Cholesterol 35 mg, Fiber 0 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 190 mg

1 1/2 pounds medium shrimp, cooked, peeled and deveined
1/4 cup soy sauce
2 teaspoons finely chopped gingerroot
1/4 cup white vinegar
2 tablespoons sugar
2 tablespoons sweet sake or apple juice
1 1/2 teaspoons salt
2 to 3 tablespoons thinly sliced green onions

GINGER SHRIMP STIR-FRY

Michelle Bentley of Waukesha, Wisconsin knows how to throw together a mouthwatering stir-fry. Ginger and red pepper flakes perk up this appealing seafood dish.-Michelle Bentley, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12



Ginger Shrimp Stir-Fry image

Steps:

  • In a small bowl, combine the first eight ingredients; set aside. In a small skillet, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink., Stir sauce mixture; add to the pan. Bring to a boil; cook and stir for 2 minutes or until heated through. Sprinkle with cilantro. Serve with rice.

Nutrition Facts : Calories 246 calories, Fat 5g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 537mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

2 tablespoons ketchup
1 green onion, thinly sliced
1 tablespoon water
1-1/2 teaspoons reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon grated fresh gingerroot
1/2 teaspoon sugar
Dash crushed red pepper flakes
1/2 pound uncooked medium shrimp, peeled and deveined
1-1/2 teaspoons canola oil
1 tablespoon minced fresh cilantro
1 cup hot cooked rice

GINGER-MINT GRILLED SHRIMP

For snappy, well-browned shrimp from the grill, follow just a few simple steps: Make sure they're very dry. (You can even let them air-dry in the fridge overnight.) Get your grill very hot, then cook the shrimp for longer on the first side to minimize overcooking. While you can use a heated grill basket, you don't need to; leaving the tails on means the shrimp won't slip through the grates. (By the way, eat those tails. They're a delicious, crispy bite.) Well-grilled shrimp need just a little brightness to balance their char: A squeeze of lemon or lime, or this herby-spicy mixture of ginger, mint and lime zest made in the style of gremolata, will do the trick.

Provided by Ali Slagle

Categories     dinner, seafood

Time 15m

Yield 4 servings

Number Of Ingredients 6



Ginger-Mint Grilled Shrimp image

Steps:

  • Prepare a charcoal or gas grill for two-zone cooking over high heat: For a charcoal grill, pour the coals onto one half of the grill. For a gas grill, heat all the burners, then turn off one of the end burners. (See Tips.)
  • Meanwhile, pat the shrimp dry, then transfer to a medium bowl and season with 1 1/2 teaspoons salt and lightly coat with olive oil. Set aside. Coarsely chop the ginger, then add the mint and a pinch of salt. Finely chop the ginger and mint together until homogenous. Transfer to a small bowl, finely grate 1/2 teaspoon lime zest into the bowl, and mix to combine. Cut the lime into wedges for serving.
  • When you're ready to grill, take the shrimp, mint-ginger mixture, lime wedges, a tightly folded paper towel soaked in olive oil, a serving platter and tongs to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Add the shrimp perpendicular to the grates over the flame and cook until well browned, about 2 to 4 minutes. Flip and cook until opaque throughout, 1 to 2 minutes. (See Tips.)
  • Transfer the shrimp to the platter and toss with the mint-ginger mixture and a squeeze of lime.

1 1/2 pounds large shrimp, peeled and deveined, tails on
Kosher salt
Olive oil
1 (1/2-inch) piece ginger, peeled
1 cup firmly packed mint leaves
1 small lime

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.

Provided by Yasmin Fahr

Categories     dinner, weeknight, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15



Ginger-Garlic Shrimp With Coconut Milk image

Steps:

  • In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
  • Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
  • Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.

2 large garlic cloves, minced or grated
1 teaspoon minced or grated ginger
1 teaspoon ground turmeric
Kosher salt and black pepper
1 tablespoon olive oil
1 pound large shrimp, peeled and deveined, tails on or off
2 tablespoons vegetable oil
1 (14-ounce) can full-fat coconut milk
1 tablespoon soy sauce
3 packed cups baby spinach
1 lime, halved
1 fresno, jalapeño or serrano chile, thinly sliced
2 scallions, white and light green parts, thinly sliced
1/2 packed cup cilantro leaves and tender stems, roughly chopped
Steamed rice, vermicelli noodles or naan, for serving

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



Garlic And Ginger Shrimp Stir Fry Recipe by Tasty image

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

1 lb shrimp, 16/20-count peeled and deveined
2 teaspoons sesame oil
1 tablespoon Gourmet Gardens™ Garlic Paste
1 tablespoon Gourmet Gardens™ Ginger Paste
5 tablespoons sweet chili sauce
2 teaspoons soy sauce
2 teaspoons rice wine vinegar
1 tablespoon Gourmet Gardens™ Ginger Paste
2 tablespoons canola oil, divided
1 teaspoon sesame oil, divided
½ teaspoon red pepper flakes
kosher salt, to taste
½ yellow onion, thinly sliced
1 head broccoli, cut into small florets, including leaves
1 red bell pepper, seeded and thinly sliced
2 scallions, cut into 1-inch (2 1/2 cm) pieces
8 oz mushroom, such as cremini or shiitake, stemmed, thinly sliced
1 medium carrot, peeled and thinly sliced
½ head baby bok choy, bottom removed and larger leaves halved lengthwise
kosher salt, to taste
2 tablespoons salted peanut, chopped
2 scallions, thinly sliced

GINGER-GARLIC SHRIMP

Provided by Diane Sandoval

Categories     Wok     Garlic     Ginger     Shellfish     Stir-Fry     Quick & Easy     Low Cal     Shrimp     Bon Appétit     Washington

Yield Serves 4

Number Of Ingredients 13



Ginger-Garlic Shrimp image

Steps:

  • Combine first 5 ingredients in medium bowl. Add 1 tablespoon soy sauce and toss to coat. Let stand 15 minutes.
  • Meanwhile, place cornstarch in small bowl. Gradually add broth, stirring until cornstarch dissolves. Mix in vinegar, sugar and 2 tablespoons soy sauce.
  • Heat wok or heavy large skillet over high heat. Add shrimp mixture, green onions and snow peas and stir-fry until shrimp are pink and almost cooked through, about 3 minutes. Add cornstarch mixture; stir until sauce thickens, about 1 minutes. Serve with rice.

1 pound uncooked shrimp, peeled, deveined
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon dried crushed red pepper
3 tablespoons soy sauce
2 teaspoons cornstarch
1/2 cup canned low-salt chicken broth
1/4 cup rice vinegar
2 tablespoons sugar
6 green onions, cut into 1/2-inch pieces
1 cup snow peas
Cooked rice

SHRIMP AND GINGER STIR-FRY

Serve this stir-fry with rice, or try it over a bed of shredded Napa cabbage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 10



Shrimp and Ginger Stir-Fry image

Steps:

  • Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, 1/4 teaspoon ground pepper, and 1 cup water; set sauce aside.
  • Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes; transfer to a plate. Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside.
  • Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender, about 3 minutes.
  • Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Nutrition Facts : Calories 355 g, Fat 17 g, Fiber 2 g, Protein 36 g

3 tablespoons finely grated fresh ginger
3 tablespoons soy sauce
1 tablespoon white-wine vinegar
2 teaspoons sugar
1 tablespoon cornstarch
Coarse salt and ground pepper
1 1/2 pounds peeled and deveined medium shrimp, tails removed
4 tablespoons vegetable oil
2 red bell peppers, seeds and ribs removed, cut into 1 1/2-inch pieces
8 scallions, cut into 2-inch pieces, white and green parts separated

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From more.ctv.ca


GARLIC GINGER SHRIMP (VIDEO) - SIMPLY HOME COOKED
Instructions. In a large skillet heat olive oil over medium heat. Add garlic and ginger, and stir for about 1 minute. Add in the shrimp and cook over medium high heat until they develop a pinkish orange color. About 2-3 minutes. Careful not to over cook them. Add in the soy sauce and sugar and stir for another minute.
From simplyhomecooked.com


GRILLED CHILI LIME & GINGER SHRIMP - UNKNOWN CRAFT GINGER ALE
Method. In a medium mixing bowl add Shrimp, can of Unknown Craft Ginger Ale, 2 tbsp of chili powder, olive oil, salt pepper, and garlic. Let it marinate for around 20 minutes. During this time get coals hot on the grill until coal s have burned down to medium heat. Carefully add cooking oil or spray to grates of grill so that the shrimp do not ...
From craftgingerale.com


GINGER SHRIMP ROTINI | METRO
Heat olive oil in a large, nonstick skillet set over medium-high heat. Add onion and garlic; stir-fry for 2 minutes. Add shrimp; stir-fry until shrimp for 2 minutes. Whisk broth with cornstarch; add to pan. Bring to a boil. Add hot rotini, spinach and ginger; toss until spinach is wilted. Season with salt and pepper to taste.
From metro.ca


GINGER SHRIMP AND VEGETABLES | BETTER HOMES & GARDENS
Directions. Preheat oven to 400°F. In a 15 x 10 x 1-inch baking pan combine shrimp, carrots, broccoli, and snow peas. In a small bowl whisk 2 tablespoons canola oil, the soy sauce, fish sauce, orange juice, ginger, garlic, 1/4 teaspoon black pepper, and the crushed red pepper. Pour over shrimp and vegetables, toss to coat.
From bhg.com


GINGER, GARLIC & CHILI SHRIMP - ONCE UPON A CHEF
How to make ginger, garlic & chili shrimp. Begin by whisking together the water, kosher salt, sugar, and chili powder. Drop the shrimp in the brine and let them sit for about 20 minutes. Heat the vegetable oil in a large sauté pan, and cook the ginger and garlic for one minute. Add the sugar and cook 1-2 minutes more.
From onceuponachef.com


SPICY GINGER SHRIMP - CANOLAINFO
Instructions. 1. In a non-metal bowl, combine canola oil, garlic, ginger and red pepper flakes. Add shrimp and stir. Refrigerate for about an hour. 2. Heat wok or frying pan over high heat. Add marinade and shrimp and cook 2-3 minutes until shrimp change to a …
From canolainfo.org


GINGER SHRIMP WITH GAI LAN - CANOLAINFO
1. Soak mushrooms in water for about 30 minutes. 2. Pour canola oil into a large wok and heat over medium high heat. Quickly stir fry shrimp until just cooked. Remove from wok. Add a bit more canola oil if necessary. Add onion, garlic, gai lan stalks (leave out leafy parts until the end of cooking time), ginger, five spice powder, salt and ...
From canolainfo.org


BEST STICKY GINGER SHRIMP WITH SCALLION RICE RECIPE - DELISH
Meanwhile, in a large skillet over medium-high heat add oil, garlic and remaining ginger. Sauté for 1 minute. Add honey, soy sauce and pepper; bring to a boil and simmer on low until thickened ...
From delish.com


STIR-FRIED GARLIC GINGER LEMON SHRIMP - HEALTHY THAI RECIPES
Heat the wok with the oil on high heat and add the minced garlic, stir-frying until brown, 30 seconds to a minute. Careful not to burn. Add the shrimp and cook for about a minute, stir-frying so as not to burn it. Stir in the lemon, ginger, stevia, onions and stir-fry for another 30 seconds to a minute. Serve with the sauce, garlic and spices ...
From healthythairecipes.com


SAUTéED GINGER-SCALLION SHRIMP | SHOCKINGLY DELICIOUS
Directions. Heat the oil over medium in a large sauté or frying pan. Add the scallions, ginger, and garlic and sauté for 2 minutes. Add the peeled shrimp and toss to combine. Turning the shrimp over once or twice, cook for 4-7 minutes, until the shrimp have curled and turned coral pink in color.
From shockinglydelicious.com


STIR-FRIED GINGER SHRIMP RECIPE | MYRECIPES
Step 2. Combine 1/2 cup water and next 6 ingredients (through chile paste) in a small bowl, stirring with a whisk. Step 3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; stir-fry 2 minutes. …
From myrecipes.com


TAKEOUT STYLE GINGER SHRIMP STIR FRY - SPRINKLES AND SPROUTS
Add the green onions to the oil (be careful it can spit) and stir fry them for 2 minutes to flavor the oil. Add the shrimp to the pan and cook for 2 minutes on each side. Add in the grated ginger and sliced garlic. Stir constantly for a minute. Give the prepared sauce another stir and then pour it into the pan.
From sprinklesandsprouts.com


20 EASY CHINESE SHRIMP RECIPES FROM KUNG PAO TO GARLIC
This recipe has carrots, snow peas, bell peppers, garlic, ginger, and shrimp. The sauce has a deep and robust flavor from a variety of ingredients. Rice vinegar, sherry, chili paste, and sesame oil make for one umami sauce! 7. Asian Chili …
From insanelygoodrecipes.com


GINGER SHRIMP IN COCONUT MILK | METRO
Preparation: In a mixer, blend all ingredients except the shrimp into a smooth texture. Put the shrimp in a re-sealable, medium-size bag and pour in the coconut milk marinade. Seal the bag, mix the contents, and lay the bag flat in the refrigerator for 30 minutes, turning over once. Preheat the barbecue to medium heat and lay the skewered shrimp on the oiled grill or perforated, …
From metro.ca


GINGER SHRIMP | PAULA DEEN
Directions. Heat oil and butter in a large nonstick skillet and sauté the shrimp until they turn a light pink, about 4 minutes. Add the chicken broth, ginger, onions, salt and pepper and bring to a boil. In a separate bowl, mix together the water and cornstarch, then stir the mixture into the skillet; the sauce will thicken in about 1 minute.
From pauladeen.com


SCALLION GINGER SHRIMP RECIPE (REDUX!) - THE WOKS OF LIFE
Add the shrimp to the ginger and scallion mixture and give it a quick toss. Let the shrimp sear for 20 seconds and add the Shaoxing Wine, sesame oil, salt, white pepper, and a pinch of sugar. Now add the rest of the scallions to the wok and stir fry until the shrimp is cooked through – about a minute. If you like, now is the time to add that ...
From thewoksoflife.com


15 MINUTE GINGER SHRIMP STIRFRY - ANDIE MITCHELL
Instructions. In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch. In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
From andiemitchell.com


GINGER-GARLIC SHRIMP RECIPE | MYRECIPES
Pour oil into a large frying pan over medium-high heat. Add ginger and garlic and stir until they sizzle, about 30 seconds. Step 3. Add shrimp and rice wine; stir constantly until shrimp are almost all pink on the outside, about 2 minutes. Add green onions and stir just until shrimp are opaque in the center (cut to test), about 1 minute longer.
From myrecipes.com


GINGERY SHRIMP TOASTS - GOOD HOUSEKEEPING
Place oven rack 6 inches from broiler heat source. Arrange baguette slices in single layer on large foil-lined cookie sheet. Broil 1 to 2 minutes …
From goodhousekeeping.com


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