Spicy Shrimp Celery And Cashew Stir Fry Food

SPICY SHRIMP STIR-FRY

Spicy Shrimp Stir-Fry image

I've always hated stir-fry that skimps on the shrimp, so I made sure this recipe had more shrimp than anything else. Serve over plain or Ginger Coconut Rice. This recipe comes from Out of the Frying Pan.

Provided by Docs Mom

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons thai oil
1 lb medium shrimp, peeled and deveined
1 cup snow peas, strings removed
1 cup red bell pepper, seeds removed, cut into 1 inch squares
1/2 cup yellow onion, diced
1 teaspoon fresh ginger, minced
1 teaspoon fresh garlic, minced
2/3 cup unsweetened coconut milk
2 tablespoons soy sauce
1 teaspoon red curry paste
salt and pepper, to taste
green onion, chopped for garnish

Steps:

Heat oil in a wok or a heavy skillet over high heat. Add shrimp and stir-fry about 1-2 minutes on each side or until the shrimp is just cooked through. Remove shrimp from the wok with a slotted spoon and transfer it on a plate.
Add snow peas, bell pepper, onion, ginger and garlic to the wok and stir-fry for 2-3 minutes. Add coconut milk, soy sauce, and curry paste. Boil until sauce thickens slightly, stirring frequently for about 2 minutes. Add the shrimp and stir for 1 minute. Season with salt and pepper. Transfer to a serving dish. Serve immediately. Garnish with green onions, if desired.

SWEET AND SPICY SHRIMP STIR-FRY

Sweet and Spicy Shrimp Stir-Fry image

I threw together a few random ingredients to create this stir-fry. It turned out DH thought it was the best ever and labeled it Recipezaar-worthy. The sauce is sweet and spicy with just the right amount of "kick". DH suggested the addition of sesame oil to the veggies just after they are cooked tender-crisp, which gives a little extra "something" to the dish. This recipe calls for shrimp, but one could substitute chicken or pork as well. Enjoy!

Provided by MarthaStewartWanabe

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 lb shrimp, cooked
1/3 cup water
1/4 cup soy sauce
1/4 cup sweet chili sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon garlic powder
1 tablespoon cornstarch
1/4 teaspoon sesame oil
2 tablespoons vegetable oil
2 cups broccoli
1 cup carrot, julienned
1 cup onion, sliced
1/2 cup mushroom, sliced
1 cup sugar snap pea
1/4 teaspoon black pepper, freshly ground
2 cups white rice, cooked, hot

Steps:

In a small bowl, whisk water, soy sauce, sweet chili sauce, honey, vinegar, garlic powder and corn starch. Set aside.
Heat vegetable oil in wok over medium-high heat until oil begins to glisten. Add vegetables and black pepper. Saute until tender-crisp. Add sesame oil to vegetables at this point and toss to combine. Remove from wok to another dish, cover and set aside.
Cook rice according to package instructions.
Return wok to heat and add shrimp. Saute for two minutes or until heated through.
Return vegetables to wok. Make a well in the center of the wok and whisk in sauce until it begins to thicken. Toss all together and serve over hot, cooked rice.

SPICY SHRIMP AND VEGETABLE STIR-FRY

Spicy Shrimp and Vegetable Stir-Fry image

Provided by Jennifer Maeng

Categories Fish Onion Pepper Soy Vegetable Dinner Healthy Self Pescatarian Dairy Free Peanut Free Tree Nut Free

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup low-sodium soy sauce
1/4 cup sake
2 tablespoons sugar
1 tablespoon dark (toasted) sesame oil
1 tablespoon chopped garlic
1 tablespoon finely chopped or grated ginger
1 cup large-diced red bell pepper
1 cup large-diced green bell pepper
1 cup large-diced onion
1 cup cubed cabbage
1 cup sliced carrot
1/2 teaspoon red pepper flakes
24 large shrimp, shelled and deveined

Steps:

Combine first 6 ingredients in a bowl. Heat a large nonstick skillet over medium-high heat. Add soy sauce mixture; cook until lightly thickened, about 1 minute. Add vegetables and red pepper flakes. Cook, stirring constantly, until vegetables are soft, about 1 minute. Add shrimp and 1/4 cup water. Cook, stirring often, until shrimp are just cooked through, 2 to 3 minutes more. Divide among 4 bowls; serve immediately.

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