HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: raw shrimp, garlic, ginger, crushed red pepper, olive oil, honey, soy sauce, scallion
Provided by Robin Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
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!
Nutrition Facts : Calories 272 calories, Carbohydrate 31 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, Sugar 28 grams
TASTY THAI FRIED SHRIMP
These need to be marinated for a minimum of 2 hours but I've had them in the marinade for as long as 10 hours. I fix them in the morning and fry them when I get home from work. Prep time doesn't include marinating time.
Provided by Hey Jude
Categories Thai
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Process all the marinade ingredients together in a blender or food processor. Place the shrimp in a zip-loc bag, or in a bowl, and pour the marinade over and mix well. Chill for at least 2 hours.
- Drain the marinade from the shrimp, scraping off any bits, and discard the marinade. Dust the shrimp with flour, shaking off any excess.
- Heat a wok or large frying pan over high heat and add the oil. When it is very hot and slightly smoking, add a handful of shrimp and deep-fry for 3 minutes, until golden and crisp. If the oil gets too hot, reduce the heat slightly. Drain the shrimp well on paper towels and fry the remaining shrimp in batches. Serve immediately.
Nutrition Facts : Calories 1103, Fat 113.5, SaturatedFat 17.1, Cholesterol 143.2, Sodium 1003.9, Carbohydrate 7.8, Fiber 0.7, Sugar 2.1, Protein 17.2
THAI SHRIMP STIR-FRY
Peanut butter gives this tasty blend of red peppers, snow peas and shrimp its Thai flavor, while ginger and red pepper flakes spice it up. Serve this colorful main dish over pasta. -Jeanne Fisher, Simi Valley, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet or wok, stir-fry red peppers in hot canola oil for 1 minute. Add the snow peas, green onions and garlic; stir-fry 2-3 minutes longer or until vegetables are crisp-tender. remove and keep warm., In the same skillet, combine the broth, peanut butter, soy sauce, vinegar, sesame oil, ginger and pepper flakes. Cook and stir until peanut butter is melted and mixture comes to a boil. Stir in shrimp. Cook and stir for 2 minutes or until shrimp turn pink. Return red pepper mixture to skillet; heat through. Serve over fettuccine.
Nutrition Facts : Calories 206 calories, Fat 8g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 565mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges
PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)
I attended a cooking class with chef Poolsin Krisananuwatara and this is one of the dishes we made. It was delicious.
Provided by PanNan
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
- Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
- Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
- Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
- Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
- Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
- Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.
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