GREEK SHRIMP AND COUSCOUS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Prepare the couscous as the label directs. Cover and keep warm until ready to serve. Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the shrimp and red pepper flakes and cook, stirring occasionally, until the shrimp are pink, about 3 minutes. Transfer to a plate using a slotted spoon. Preheat the broiler. Heat the remaining 1 tablespoon olive oil in the skillet. Add the tomatoes, fennel and garlic and cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the wine and bring to a simmer, then add the chickpeas and 1/3 cup water; cook, stirring occasionally, until the chickpeas are slightly softened, about 3 minutes. Return the shrimp to the skillet and add the scallions and 1 tablespoon dill. Top with the feta, transfer to the broiler and broil until golden, about 2 minutes. Sprinkle with the remaining 1 tablespoon dill. Fluff the couscous with a fork and serve with the shrimp mixture.
Nutrition Facts : Calories 481, Fat 14 grams, SaturatedFat 3 grams, Cholesterol 185 milligrams, Sodium 392 milligrams, Carbohydrate 51 grams, Fiber 10 grams, Protein 36 grams
SPICY GINGER SHRIMP COCKTAIL
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the cocktail sauce: Combine the chili sauce, chutney, cilantro, ginger and lime juice in a small bowl. Refrigerate 30 minutes.
- Meanwhile, make the shrimp: Remove the lime zest with a vegetable peeler and transfer to a pot, then squeeze the lime juice into the pot and add the squeezed limes. Add the ginger, cilantro stems, coriander, fennel, cumin, peppercorns and 2 quarts cold water. Cover and bring to a simmer; cook over low heat, 15 minutes. Add the shrimp, cover and remove from the heat. Let sit until just cooked through, 6 to 7 minutes.
- Drain the shrimp and transfer to a bowl of ice water; let sit until cold. Drain and pat dry. Serve with the cocktail sauce.
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
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.
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
CHEF JOHN'S SHRIMP COCKTAIL
Before I knew much about food or dining out, I knew that if they brought shrimp cocktails to the table as an appetizer, we were eating at a 'fancy' restaurant. I'm sure I enjoyed the shrimp, but what I really loved was dipping the crackers in the spicy, horseradish-spiked cocktail sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Stir water, onion, lemon, garlic, tarragon, seafood seasoning, peppercorns, and bay leaf together in a large pot; bring to a simmer and cook until flavors blend, about 15 minutes.
- Whisk ketchup, chili sauce, horseradish, lemon juice, Worcestershire sauce, hot sauce, and salt together in a bowl; refrigerate until chilled, at least 15 minutes.
- Bring poaching liquid to a rapid boil. Cook the shrimp in the boiling liquid until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Transfer shrimp to a bowl of ice water and immerse in ice water until cold; drain. Arrange cold shrimp on a platter and serve with chilled sauce.
Nutrition Facts : Calories 305.6 calories, Carbohydrate 18.9 g, Cholesterol 345 mg, Fat 4.3 g, Fiber 1.7 g, Protein 47.7 g, SaturatedFat 0.8 g, Sodium 1414.9 mg, Sugar 10.4 g
SHRIMP IN GINGER BUTTER SAUCE
Steps:
- Pat shrimp dry and season with salt
- Heat butter in a heavy medium skillet over medium-high heat until foam subsides, then sauté ginger 30 seconds. Add shrimp and sauté 2 minutes. Add Sherry and sauté until shrimp are just cooked through, 1 to 2 minutes. Stir in cilantro and season with salt and pepper.
GINGER FRUIT CRISP
Steps:
- In a large bowl, combine brown sugar and cornstarch. Add the plums, peaches and nectarines; gently toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the gingersnap crumbs, oats, brown sugar, ginger, cinnamon and salt. Cut in butter until crumbly. Stir in almonds; sprinkle over fruit., Bake at 350° for 30-35 minutes or until filling is bubbly and topping is browned. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 276 calories, Fat 12g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 222mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 3g fiber), Protein 3g protein.
SHRIMP IN GINGER COCONUT CREAM
This recipe was originally from "The Simpler the Better: Sensational Home Cooking in three Easy Steps" but I found it in our local newspaper. You can use precooked shrimp and add it after the sauce has thickened. Serve over cooked rice.
Provided by Lorac
Categories Coconut
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat.
- Add red pepper and ginger and cook 30 seconds.
- Add shrimp and coconut milk, cook 3 minutes or until shrimp are opaque inside and pink outside.
- Remove shrimp and red pepper with a slotted spoon and reserve.
- Bring sauce to a boil over medium high heat, cook, stiring occasionally, 3-5 minutes or until sauce thickens.
- Season with salt and cayenne, remove from heat, stir in shrimp and red pepper.
- If desired, garnish with cilantro and lime wedges.
GINGER-CITRUS SHRIMP AND RICE
You're just 20 minutes away from knocking their socks off with this easy, delicious Ginger-Citrus Shrimp and Rice.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
- Add shrimp; cook 2 to 3 min. or just until shrimp turn pink, stirring frequently.
- Stir in remaining ingredients; cook 5 min. or until heated through, stirring occasionally.
Nutrition Facts : Calories 330, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 225 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
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
COCONUT SHRIMP WITH HONEY GINGER SAUCE
Here is a simple, BUT OH SO SATISFYING, recipe for Coconut Shrimp. The dipping sauce is easy and even kids love it. This takes a little time, but it is well worth it.
Provided by R. Warren Meddoff
Categories Coconut
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 1. whisk together lime juice, mayonnaise, honey, mustard and ginger for the sauce, cover and chill (can be made up to 6 hours ahead).
- 2. take half of the coconut and place in pie plate.
- 3. whisk together flour, beer, baking soda, salt, cayenne, and egg.
- 4. heat oil until it registers 350º F in a 6 quart deep heavy pot over medium high heat.
- 5. while the oil is heating dip each shrimp individually into batter, letting excess drip off, then dredge in coconut, coating completely and pressing gently to help adhere. Transfer to a plate and coat remaining shrimp in the same manner, adding additional coconut to pie plate as needed.
- 6. Fry shrimp, six at a time, turning once, until golden, about 1 minute. Transfer with a slotted spoon to paper towel to drain and season lightly with salt. Skim any coconut from oil and return oil to 350º between batches.
Nutrition Facts : Calories 3853.9, Fat 376.7, SaturatedFat 55.4, Cholesterol 394.4, Sodium 1333.7, Carbohydrate 88, Fiber 5.3, Sugar 51.7, Protein 43.7
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
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
GINGER SHRIMP WITH CARROT COUSCOUS
Carrot juice, rich in beta-carotene, gives the couscous vibrant color and packs this dish with more than 100 percent of the daily recommended amount of Vitamin A. The juice is reduced to concentrate the flavor. From Cooking Light.
Provided by LMillerRN
Categories Spicy
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine 1 teaspoon oil and 1 cup carrot juice in a medium saucepan; bring to a boil. Gradually stir in couscous. Remove from heat. Cover and let stand 5 minutes.
- While couscous stands, bring remaining carrot juice to a boil in a small saucepan; cook until reduced to 1/4 cup (about 2 1/2 minutes). Remove from heat; stir in 2 teaspoons oil, lime juice, jalapeño, ginger, and salt.
- Fluff couscous with a fork; stir in 1/4 cup reduced carrot juice mixture and onions. Combine remaining carrot juice mixture, greens, and shrimp in a bowl, tossing gently to coat.
Nutrition Facts : Calories 374, Fat 6.7, SaturatedFat 1.1, Cholesterol 259.2, Sodium 427.3, Carbohydrate 36.6, Fiber 2.6, Sugar 3.8, Protein 39.8
More about "gingeryshrimpwithcouscous recipes"
SPICY COUSCOUS RECIPE WITH SHRIMP AND CHORIZO - THE …
From themediterraneandish.com
Reviews 29Calories 734 per servingCategory Entree
GINGERY SHRIMP AND COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
15 BEST SIDE DISHES FOR SHRIMP - THE SPRUCE EATS
From thespruceeats.com
SHRIMP WITH COUSCOUS | YUMMY.PH
From yummy.ph
12 SIMPLE, SAVORY COUSCOUS DISHES | REAL SIMPLE
From realsimple.com
SHRIMP COUSCOUS {WITH ROASTED VEGGIES ... - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
15 MINUTE GINGER SHRIMP STIRFRY - ANDIE MITCHELL
From andiemitchell.com
EASY SCALLION AND GINGER SHRIMP STIR FRY - THE WOKS OF LIFE
From thewoksoflife.com
TAKEOUT STYLE GINGER SHRIMP STIR FRY - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
GARLICKY SHRIMP WITH COUSCOUS - HEALTHY MEAL FOR ONE | WW CANADA
GINGERY SHRIMP TOASTS - GOOD HOUSEKEEPING
From goodhousekeeping.com
GARLIC-GINGER SHRIMP WITH COCONUT-CURRY VEGETABLES - BETTER …
From bhg.com
THAI-STYLE GINGER & SWEET RED CHILI SHRIMP
From onceuponachef.com
GINGER SHRIMP IN COCONUT MILK | METRO
From metro.ca
SHRIMP-AND-BASIL STIR-FRY RECIPE | REAL SIMPLE
From realsimple.com
GINGER-SCENTED SHRIMP AND MUSHROOM SOUP - CHATELAINE
From chatelaine.com
12 SIMPLE SHRIMP DINNERS READY IN 15 MINUTES | ALLRECIPES
From allrecipes.com
CURRY-GINGER SHRIMP RECIPE | MYRECIPES
From myrecipes.com
BEST STICKY GINGER SHRIMP WITH SCALLION RICE RECIPE - DELISH
From delish.com
COCONUT CURRY SHRIMPS WITH GINGER AND LEMONGRASS
From diabetescarecommunity.ca
SHRIMP IN GINGER-BUTTER SAUCE - LIZ THE CHEF
From lizthechef.com
GINGERY SHRIMP WITH COUSCOUS | MNB RECIPES BLOG
From mnbrecipes.wordpress.com
GINGERY SHRIMP AND NOODLES RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CRISP GINGERSNAPS | CANADIAN LIVING
From canadianliving.com
GINGER SHRIMP | HEALTHY RECIPES | WW CANADA - WEIGHT WATCHERS
From weightwatchers.com
SHRIMP WITH GINGER AND COCONUT SAUCE - TASTY KITCHEN
From tastykitchen.com
RECIPE: SESAME GINGER SHRIMP AND CABBAGE STEW - KITCHN
From thekitchn.com
QUICK SHRIMP COUSCOUS – A COUPLE COOKS
From acouplecooks.com
15 EASY SHRIMP RECIPES - DAMN DELICIOUS
From damndelicious.net
YELLOW CURRY SHRIMP WITH GINGER JASMINE RICE - WHAT A GIRL EATS
From whatagirleats.com
GINGERY SHRIMP AND COUSCOUS - DAIRY FREE RECIPES
From fooddiez.com
JUMBO SHRIMP WITH GINGER SHERRY SAUCE | CANADIAN LIVING
From canadianliving.com
EASY COCONUT GINGER SHRIMP CURRY RECIPE - LITTLE FIGGY FOOD
From littlefiggy.com
GINGER CRISPS RECIPE | EATINGWELL
From eatingwell.com
CRISPY SHRIMP WITH GINGER AND GARLIC RECIPE - DELISH.COM
From delish.com
SCALLION GINGER SHRIMP RECIPE (REDUX!) - THE WOKS OF LIFE
From thewoksoflife.com
You'll also love