PEANUTTY SHRIMP STIR-FRY
Enjoy a Thai twist on shrimp with this easy panfried recipe that's ready in under an hour!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Cook and drain vermicelli as directed on package. Mix soy sauce, gingerroot, pepper sauce and garlic in large plastic resealable bag. Add shrimp; seal bag. Let stand 15 minutes.
- Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat. Add vermicelli, onions and pea pods; stir-fry until onions are crisp-tender. Remove vermicelli mixture from skillet.
- Heat remaining 1 tablespoon oil in same skillet over medium heat. Add shrimp; stir- fry until pink. Stir in vermicelli mixture. Mix in peanut butter until mixture is coated; cook until hot. Sprinkle with peanuts.
Nutrition Facts : Calories 340, Carbohydrate 27 g, Cholesterol 80 mg, Fiber 3 g, Protein 18 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 650 mg
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
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.
SHRIMP PHAD THAI
Provided by Food Network Kitchen
Categories main-dish
Time 1h8m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
- Heat a large skillet over medium heat until hot and add 1 tablespoon of the peanut oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
- Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the shrimp, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the shrimp are pink and just cooked through, about 1 1/2 minutes. Transfer to a plate.
- Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large scallion pieces and heat through. Stir in the cooked egg and shrimp, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sri Racha.
EASY SHRIMP STIR FRY
I love shrimp and I'm always looking for new ways to fix it. This shrimp stir fry features crunchy peanuts and vegetables with a pleasant hint of ginger. -Josie Smith, Winamac, Indiana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 273 calories, Fat 13g fat (2g saturated fat), Cholesterol 129mg cholesterol, Sodium 593mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
SIZZLING SHRIMP STIR-FRY
So many things are smart about this sumptuous stir-fry-lite soy sauce, light zesty dressing, fresh vegetables, brown rice-the chef will be considered a genius.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield 4 servings, 1-2/3 cups each
Number Of Ingredients 12
Steps:
- Mix cornstarch and soy sauce until blended. Stir in broth and 2 Tbsp. dressing.
- Heat remaining dressing in large skillet on medium-high heat. Add shrimp, ginger and garlic; stir-fry 3 min. or until shrimp turn pink. Add bok choy; stir-fry 2 min. Add peas and onions; stir-fry 2 to 3 min. or until crisp-tender. Stir in soy sauce mixture; bring to boil, stirring constantly. Simmer on medium heat 1 to 2 min. or until thickened, stirring frequently.
- Add tomatoes; cook and stir 1 min. or until heated through. Serve over rice.
Nutrition Facts : Calories 310, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 210 mg, Sodium 1360 mg, Carbohydrate 39 g, Fiber 4 g, Sugar 3 g, Protein 28 g
SHRIMP AND PEANUT BUTTER NOODLES
A staple for me in college, this is a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong! I use pre-washed, pre-cut broccoli florets to cut down on prep time as well.
Provided by w
Categories World Cuisine Recipes Asian
Time 12m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the peanut butter, soy sauce, black vinegar, sugar, and sesame oil. Set aside.
- Bring a large pot of water to a boil. Stir in the udon noodles and cook for 5 minutes. Add the frozen shrimp to the pot of boiling noodles and cook for about 3 minutes, until the shrimp are pink and opaque. Turn the stove off, but do not remove pot from the heat. Stir in the broccoli, cover, and let sit for 2-3 minutes.
- Drain the noodles, broccoli, and shrimp. In a large serving bowl, toss together the noodles, broccoli, shrimp, and the peanut butter sauce. Garnish with chopped peanuts.
Nutrition Facts : Calories 556.9 calories, Carbohydrate 63.6 g, Cholesterol 159.9 mg, Fat 18.9 g, Fiber 6.2 g, Protein 34.7 g, SaturatedFat 3 g, Sodium 708.2 mg, Sugar 11 g
PEANUT SAUCE STIR FRY WITH SHRIMP
This shrimp and veggie stir fry with creamy peanut sauce is a quick & tasty dinner everyone will love!
Provided by Anne
Categories Recipes
Time 25m
Number Of Ingredients 11
Steps:
- Combine peanut butter, soy sauce, rice vinegar, honey, and ginger in a small bowl or jar. (If the peanut butter is thick, microwave for 30 or more seconds until drizzly). Whisk until smooth.
- In a large skillet or wok, drizzle sesame (or canola) oil and cook shrimp over medium-high heat for 3-4 minutes, until no longer translucent. Remove and set aside.
- Add more oil to the pan and add chopped vegetables. Cook, stirring occasionally, about 5-7 minutes until just tender.
- Turn the heat down to medium. Add shrimp and pre-cooked brown rice noodles to the pan, along with the sauce. Stir well for 1-2 minutes, until sauce is evenly incorporated. Add peanuts if desired and serve.
SHRIMP AND SNOW PEA STIR-FRY
A great shrimp stir-fry! Serve with steamed rice.
Provided by Amanda
Categories World Cuisine Recipes Asian
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.
Nutrition Facts : Calories 173.8 calories, Carbohydrate 6.4 g, Cholesterol 172.6 mg, Fat 7 g, Fiber 1.8 g, Protein 20.6 g, SaturatedFat 0.9 g, Sodium 879.7 mg, Sugar 2.8 g
PEANUTTY STIR-FRY
This was one of 4 recipes in Parenting magazine based on the precooked meatball. I haven't tried this one yet, but the one i did try was great!
Provided by pheebess
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles according to package directions and keep warm.
- Combine meatballs and broth in large skillet; bring to boil, reduce heat, and simmer for 5 minutes, stirring occasionally.
- Add vegetables; return to boil, then reduce to simmer, stirring occasionally. After 5 minutes, or when vegetables are crisp-tender, add peanut-sauce, peanut butter, brown sugar, and cornstarch mixture; simmer for another minute, stirring, until slightly thickened. Serve over noodles with additional peanut sauce, if you like.
Nutrition Facts : Calories 229.4, Fat 2, SaturatedFat 0.4, Sodium 24.5, Carbohydrate 51.3, Fiber 0.5, Sugar 1.5, Protein 1.1
FRIED SHRIMP WITH PEANUT SAUCE
Steps:
- In a small heavy saucepan combine the peanut butter, the soy sauce, the lemon juice, the brown sugar, the garlic, 1/3 cup of the water, and the cayenne, bring the mixture just to a boil, whisking until it is smooth, and whisk in the scallion greens. Keep the sauce warm. In a small bowl whisk together the egg and the remaining 2 tablespoons water and add the shrimp. In a large plastic bag have ready the flour. Add the shrimp, drained well, to the flour, and in a sieve shake them to knock off the excess flour. In a deep skillet heat 1 inch of the oil until a deep-fat thermometer registers 275°F., in it fry the shrimp in 2 batches, stirring them once, for 1 minute, or until they are just cooked through, and transfer them with a slotted spoon to paper towels to drain. Serve the shrimp with the sauce.
SHRIMP WITH PEANUTS
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Shell the shrimp, rinse them and place them in a bowl. Sprinkle with coarse salt and add cold water to cover. Leave for at least five minutes.
- Mix the cornstarch with one tablespoon water until smooth. Lightly beat the egg white with a fork and mix in the cornstarch mixture.
- Rinse the shrimp, drain well and coat with the egg white. Leave to marinate for 10 to 15 minutes.
- Meanwhile, combine the black bean paste with chili, the soy sauce, sugar, sherry and sesame oil in a small bowl. Mix well and set aside.
- Heat the peanut oil in a wok or deep fryer until it is just hot enough so that a shrimp will float when added to it. Add the remaining shrimp and cook for 15 seconds - just enough to turn them opaque. Stir them with a fork or chopsticks to prevent them from sticking together. Be very careful not to overcook. Remove the shrimp with a slotted spoon and drain them on paper towels. (The oil can be reused twice, with seafood.)
- Pour off all but a tablespoon of oil. Add the peanuts and fry, stirring frequently until golden. Remove with slotted spoon. All these steps can be prepared in advance.
- Add the scallions and garlic to the oil and cook for one minute, stirring. Add the black bean-sherry mixture and stir well. Add the peanuts and the shrimp, just long enough to heat through. Serve immediately.
Nutrition Facts : @context http, Calories 1231, UnsaturatedFat 98 grams, Carbohydrate 8 grams, Fat 125 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 21 grams, Sodium 932 milligrams, Sugar 2 grams, TransFat 0 grams
PALEO EASY SHRIMP STIR-FRY
I ran out of soy sauce (which I use coconut aminos anyway) and really wanted some stir-fry with shrimp so I came up with this and hubby loves it. It has a light heat to it but isn't real spicy.
Provided by joytosew
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If you are using raw shrimp you will need to remove shells and vein.
- First prepare the marinade by mixing the almond butter, coconut oil, sesame oil, water, vinegar, honey, sriracha sauce, rep pepper flakes, garlic and salt together in a bowl large enough to hold all shrimp.
- Once you have cleaned shrimp (you can use precooked for this if you wish but remove the tails) add shrimp to marinade, stir and let set 20-30 minutes.
- While shrimp are marinading cut vegetables and mushrooms.
- When shrimp are done marinading, Place frozen and fresh vegetables in heated wok or skillet (I have a vegetable basket I place on the grill for mine). Stir in the hot oil for 1-2 minutes. Add shrimp but not all the sauce. Stir shrimp into vegetables and let cook till heated through. Add remaining marinade sauce and stir.
- Cook until shrimp are pink and vegetables are done but still on the lightly crisp side. (if using precooked shrimp make sure you get it heated through good).
- Serve with grilled summer squash or grilled romaine lettuce.
PEANUTTY PORK STIR-FRY
The easy, colorful stir-fry with an Asian flavor will become a popular mainstay at your house. "It even tastes great as cold leftovers," notes Gina Berry of Chanhassen, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving juice; set aside. In a large skillet, stir-fry pork in oil until no longer pink. Add the red pepper, carrot and onions; cook and stir for 2-3 minutes or until crisp-tender., Stir in the soy sauce, teriyaki sauce, peanut butter and reserved pineapple juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in peanuts and pineapple. Serve with rice if desired.
Nutrition Facts : Calories 486 calories, Fat 24g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1492mg sodium, Carbohydrate 37g carbohydrate (25g sugars, Fiber 5g fiber), Protein 33g protein.
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