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
GARLIC AND GINGER PRAWNS OR SHRIMP
This is something we want to try. The recipe comes from The Complete Stir-Fry Cookbook. I think I'd like to add some peanuts too.
Provided by Rhiannon and Matt
Categories Weeknight
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the wok until very hot, add the oil and swirl to coat.
- Stir-fry the prawns, garlic, ginger, chilli and cilantro root in two batches for 1-2 minutes over high heat, or until the prawns turn pink. Remove all the prawns from the wok and set aside.
- Add the spring onion and capsicum to the wok and cook over high heat for 2-3 minutes, then add the lemon juice, wine & palm sugar.
- Cook until the liquid has reduced by two thirds, add the prawns, sprinkle with fish sauce and toss to heat through.
- Garnish with the coriander (cilantro) leaves and serve.
Nutrition Facts : Calories 378.5, Fat 11.3, SaturatedFat 1.7, Cholesterol 380, Sodium 610.4, Carbohydrate 9.7, Fiber 1.5, Sugar 3.2, Protein 52.2
SHRIMP IN GINGER BUTTER SAUCE
A completely delightful dish for two or a really smart appetizer! Ginger and cilantro liven this French classic fusing it with a Southwest Asian flare. Discovered in Gourmet Magazine, 9/08. Thank you to Vicki in Kansas Brown for the garlic suggestion.
Provided by Mamas Kitchen Hope
Categories Asian
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds.
- Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes.
- Add sherry and saute 1-2 minutes more or until shrimp are just cooked through.
- Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
GINGER PRAWNS
This is from the local Western Australia newspaper. After making this we made some changes - the original recipe called for a 1/4 cup each of mint and coriander (cilantro) leaves. We have also added some cornflour and changed the direction a little. The preparation time allows for peeling prawns.
Provided by ImPat
Categories Asian
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a wok to very hot and add the vegetable oil.
- Blend water and cornflour.
- Add the prawns, garlic, ginger and chilli and stir-fry until the prawns change colour.
- Remove with slotted spoon and set to one side.
- Add the stock and bring to the boil, add the soy sauce and the blended cornflour/water mix, stir until thickens.
- Add the spring onions and the prawns and heat through.
- Fold through the herbs and serve with steamed rice.
Nutrition Facts : Calories 289.5, Fat 10.3, SaturatedFat 1.4, Cholesterol 316.8, Sodium 2008.6, Carbohydrate 10.6, Fiber 2, Sugar 2.2, Protein 37.5
SHRIMP IN A SPICY, GINGER, GARLIC MARINADE
No one will Whine and all will skip the Cheese when you smell these cooking! Open a bottle of sweet plum wine sip and enjoy with these tasty spicy morsels for a nice start to any meal. 2 large shrimp will appease your appetite till your main meal is ready. Made for http://www.recipezaar.com/bb/viewtopic.zsp?t=332765&postdays=0&postorder=asc&start=0 ZWT 6 the Wild Card Challenge http://www.recipezaar.com/bb/viewtopic.zsp?t=330044 These are spicy you may enjoy white rice with it.
Provided by Rita1652
Categories Asian
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all but the shrimp in a glass bowl with lid. Add shrimp toss to coat and marinade for 20 minutes.
- Remove shrimp from marinade and discard marinade.
- To grill:.
- Heat grill to high. Place shrimp soaked wooden skewers or metal skewers on a clean well oil grates cooking to mark on all sides.
- or.
- Stir fry:.
- I in a hot wok coated with oil for 3-4 minutes till pink. Do not over cook.
- Garnish with fresh herbs and scallions.
- Serve as an appetizer or over rice for a meal.
CHARGRILLED PRAWNS (SHRIMP) WITH CORIANDER AND LIME
Make and share this Chargrilled Prawns (Shrimp) With Coriander and Lime recipe from Food.com.
Provided by Ppaperdoll
Categories Summer
Time 42m
Yield 6 appetizer portions, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil, lime juice, coriander leaves, ginger, garlic, and ground coriander in a food processor and process until smooth past consistency.
- Place prawns in a bowl and coat with 1/3 of the paste. Cover and chill 30 minutes.
- Thread prawns onto skewers (presoaked, if using wooden). Cook on high heat on a preheated barbecue 2-3 minutes. Drizzle with remaining paste and serve.
Nutrition Facts : Calories 127.2, Fat 11.9, SaturatedFat 1.7, Cholesterol 30.2, Sodium 137.4, Carbohydrate 2, Fiber 0.4, Sugar 0.1, Protein 3.5
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
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
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GARLIC AND GINGER PRAWNS RECIPE | GOOD FOOD
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Servings 4Total Time 30 minsCategory Main-Course
- Heat the wok until very hot, add the oil and swirl to coat. Stir-fry the prawns, garlic, ginger, chilli and coriander root in two batches for 1-2 minutes over high heat, or until the prawns turn pink. Remove all the prawns from the wok and set aside.
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- Add the prawns and sprinkle with fish sauce. Toss to heat through. Garnish with chopped spring onion to serve.
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