Gingered Shrimp With Asian Noodles Food

GINGER GARLIC SESAME SHRIMP

Ginger Garlic Sesame Shrimp image

For an easy meal idea, try this sesame shrimp marinated in a ginger garlic soy sauce. Quickly stir-fry and it's ready!

Provided by Elise Bauer

Categories Dinner 1-Pot Stir-fry

Time 30m

Yield 3

Number Of Ingredients 13

Ingredients

Marinade:
1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)
2 tablespoons seasoned rice vinegar
2 teaspoons brown sugar
2 tablespoons extra virgin olive oil
1 teaspoon dark sesame oil
3 cloves garlic, minced (about 1 tablespoon)
1 tablespoon grated ginger
Shrimp:
1 pound 16-20 count shrimp, peeled and deveined
1 tablespoon peanut oil or canola oil
3 green onions, including onion greens, sliced on the diagonal
1 tablespoon sesame seeds, toasted

Steps:

Toast the sesame seeds: Toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.
Pour the sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions. Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

Nutrition Facts : Calories 292 kcal, Carbohydrate 9 g, Cholesterol 190 mg, Fiber 2 g, Protein 23 g, SaturatedFat 2 g, Sodium 2033 mg, Sugar 3 g, Fat 18 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

GINGERED GARLIC SHRIMP

Gingered Garlic Shrimp image

"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

Ingredients

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

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.

SPICY NOODLES WITH GINGER-GARLIC SHRIMP AND WASABI SAUCE

Spicy Noodles With Ginger-Garlic Shrimp and Wasabi Sauce image

Spicy, fresh, delicious! This recipe takes a bit of prep, but if you have two sets of hands, it's a fun dish to prepare! We're pretty new to Asian cooking, but this recipe seems unique to us because it's cool in temperature but hot in flavor; you get both types of spicy: "mouth spicy" from the jalapenos and "nasal spicy" from the wasabi! I got this recipe from a random magazine at the gym...I HAD to try it and proceeded to text it to my e-mail in a series of like, 10 text messages... we totally enjoyed the fruits of my labors, and now you can too. Prep time is approximate...we were multi-tasking so it's hard to say how much we spent on this individual dish. Anyway, hope you enjoy! :)

Provided by Robyns Cookin

Categories < 60 Mins

Time 35m

Yield 3 , 3 serving(s)

Number Of Ingredients 19

Ingredients

1 lb uncooked shrimp, peeled and deveind
1 tablespoon gingerroot, grated (don't use powder)
2 garlic cloves, minced
1 1/2 teaspoons vegetable oil
4 ounces wide rice noodles, broken in half
1 1/2 teaspoons toasted sesame oil
2 cups napa cabbage, shredded
1 large carrot, shredded
1/2 cup radish, thinly sliced
1/4 cup fresh basil, torn
1 jalapeno, seeded and sliced
1/4 cup honey-roasted cashews or 1/4 cup wasabi peas
5 1/2 tablespoons soy sauce
5 1/2 tablespoons rice vinegar
1 1/2 tablespoons lime juice
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons sesame oil
1 1/2 teaspoons sugar
1 1/2 teaspoons wasabi paste (plus more to taste)

Steps:

In a skillet, sauté the shrimp, ginger, and garlic in the oil for 3 minutes or until shrimp is cooked. Set aside.
Meanwhile, cook noodles according to package directions. Drain; rinse in cold water and drain again.
To serve, layer noodles, shrimp, cabbage, carrots, radishes, basil, and jalapeno in individual bowls. Pour dressing over top of each serving and sprinkle cashews or wasabi peas over top.
A Word of Caution: I highly suggest using the recommended 1 1/2 tsp of wasabi paste to start. Only add more if, after mixing it with the rest of the ingredients in the individual bowls, additional heat is desired. The sauce by itself never seemed hot to us, so we used almost an entire tube of wasabi -- and subsequently cried our way through dinner.