Stirfryshrimp Recipes

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

Steps:

• Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add vegetables; stir-fry 4 min.
• Add shrimp; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
• Stir in remaining dressing; sprinkle with nuts.

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

Steps:

• Heat the sesame oil in a wok or a large skillet over medium-high heat.
• Saute the garlic and ginger for about half minutes (30 seconds).
• Add in the shrimp and cook for 30 seconds.
• Add in veggies and stir fry for about 2-3 minutes,.
• Stir in oyster sauce, soy sauce, honey and wine; toss and cook for about 2 minutes.
• Delicious!

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

Steps:

• combine shrimp, 2tbsp of the soy sauce and the garlic - stir with a wooden spoon until evenly coated and set aside for ten minutes.
• add vegetable oil to wok / large frypan and set over a medium-high heat.
• when oil is hot add red pepper and onion.
• cook stirring constantly until the pepper is slightly softened , about 3 minutes.
• at this point i added my straight to wok rice an heated through, if you are not doing this skip to the next step.
• add the snow peas and shrimp mixture.
• continue stirring and turning until shrimp turn pink and are cooked through ( i used allreay cooked shrimp) and the snow peas are tender but still crisp about 3 minutes more.
• remove from heat and add remaining tbsp of soy sauce, water and the pepper.
• serve imediately (on a bed of rice if you have not used straight to wok rice).