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.
SPEEDY CHICKEN STIR-FRY FOR TWO
Need a quick dish for two? Toasted sesame dressing and a quick simmer of chicken breasts and fresh veggies will make this your new go-to stir-fry dish.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended. Toss 1 Tbsp. with chicken. Let stand 5 min.
- Stir-fry chicken and vegetables in hot oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is done.
- Add remaining dressing mixture; mix well. Simmer on medium-low heat 2 min., stirring frequently. Serve over rice.
Nutrition Facts : Calories 390, Fat 13 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
SPEEDY SHRIMP STIR-FRY FOR TWO
Shrimp is famous for its speedy cook time-and so are stir-fry dishes. Combine lightning-quick with delicious in this Asian-inspired dish for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients until blended; toss 1 Tbsp. with shrimp. Let stand 5 min.
- Heat oil in nonstick wok or large skillet on medium-high heat. Add shrimp and vegetables; stir-fry 4 min. or until shrimp turn pink and vegetables are crisp-tender.
- Stir in remaining dressing mixture; simmer on medium-low heat 2 min. Serve over rice.
Nutrition Facts : Calories 310, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 190 mg, Sodium 1230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
SHRIMP STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
HEALTHY SHRIMP STIR FRY FOR TWO
This is easy, healthy and low calorie. We are trying to lose some weight and find this is a good week night option. This is one of the few I have made up by myself, so be kind : )
Provided by Kim738
Categories One Dish Meal
Time 16m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Prepare all ingredients before starting dish.
- Heat wok or fry pan on medium high to high heat,
- add canola oil and swirl around pan to ensure coverage.
- Add onion and garlic and cook for one minute stirring constantly,
- add carrots and cook for 45 seconds stirring constantly,
- add mushrooms cook for 1 minute stirring constantly,
- add red bell pepper stirring constantly for 45 seconds,
- add shrimp and stir constantly until almost done,
- add Chinese chili sauce, stir then white wine,
- stir then add broccoli florets stir and cook until broccoli is emerald green. Serve over brown rice cooked in low sodium chicken broth.
Nutrition Facts : Calories 371.6, Fat 9.7, SaturatedFat 1.2, Cholesterol 429, Sodium 519.3, Carbohydrate 14.1, Fiber 2.9, Sugar 5.4, Protein 49.2
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
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- If using frozen shrimp you will first want to thaw your shrimp. You have two options for thawing: let it thaw overnight in the fridge, or for faster thawing, take the shrimp out of its package, put it in a bowl of cold water. After about five minutes, drain the water and add fresh cold water. The shrimp should be thawed and ready in about 10 minutes. After your shrimp has thawed, set them on paper towels and pat dry to absorb any leftover liquid.
- Set shrimp aside and heat your skillet on high. Add frozen cauliflower rice to your skillet and cook until almost complete.
- If using fresh veggies, add them about five minutes into cooking your rice. If using frozen vegetables, heat them in a separate skillet and add them to your almost finished cauliflower rice.
- Add tahini, seasonings, and soy sauce to your cauliflower rice and vegetable mixture. Stir until evenly combined.
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