EASY SHRIMP STIR-FRY
An easy, low-calorie, but tasty dish made with fresh ginger and vegetables. Use whatever vegetables you have on hand and adjust the heat to your liking!
Provided by Coastiewife0719
Categories World Cuisine Recipes Asian
Time 45m
Yield 4
Number Of Ingredients 18
Steps:
- Whisk water, ketchup, soy sauce, cornstarch, honey, sesame oil, and red pepper flakes in a bowl. Stir shrimp into sauce mixture until coated.
- Heat a wok or a large skillet over medium-high heat and add vegetable oil; cook and stir garlic and ginger in hot oil until fragrant and garlic begins to soften, 1 minute. Discard garlic and ginger, leaving oil in wok. Cook and stir broccoli, red bell pepper, onion, yellow squash, zucchini, and mushrooms in oil until slightly softened, about 5 minutes.
- Stir shrimp and sauce mixture into vegetables; cook and stir until shrimp are hot and sauce has thickened and coated shrimp and vegetables, 3 to 5 more minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 337 calories, Carbohydrate 39 g, Cholesterol 165.8 mg, Fat 9.7 g, Fiber 4 g, Protein 24.3 g, SaturatedFat 1.6 g, Sodium 755.8 mg, Sugar 8 g
STIR-FRIED SHRIMP AND MUSHROOMS
After a tiring but beautiful day of fishing, this is a fast and delicious way to serve our famous Key West pink shrimp. It's always a big hit with guests.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet or wok, saute garlic in oil for 1 minute. Add the shrimp, mushrooms and onions; stir-fry for 1 minute. Stir in the broth; cook 2 minutes longer or until shrimp turn pink. Serve with rice; garnish with lemon.
Nutrition Facts : Calories 132 calories, Fat 3g fat (1g saturated fat), Cholesterol 168mg cholesterol, Sodium 258mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER
Other vegetables that you can easily add to this recipe: snow peas, canned straw mushrooms (halved), canned baby corn (cut small pieces), fresh bean sprouts, red bell pepper (julienned), julienned carrots. If you add more ingredients, increase the amount of seasoning and garlic/ginger/green onion.
Provided by Jaden
Categories Main Course
Time 15m
Number Of Ingredients 9
Steps:
- In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
- Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
- In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
- Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
- Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.
Nutrition Facts : Calories 190 kcal, Carbohydrate 2 g, Protein 24 g, Fat 8 g, Cholesterol 285 mg, Sodium 1385 mg, ServingSize 1 serving
SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SHRIMP STIRFRY
I actually learned how to make this in a high school food and nutrition class and loved it!
Provided by ms.kingsley
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.
- Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.
- Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.
Nutrition Facts : Calories 507 calories, Carbohydrate 73.3 g, Cholesterol 172.6 mg, Fat 9.5 g, Fiber 2.1 g, Protein 29.1 g, SaturatedFat 1.3 g, Sodium 895.7 mg, Sugar 4.2 g
GINGER MUSHROOM SHRIMP STIR-FRY RECIPE BY TASTY
Here's what you need: sesame oil, large shrimp, salt, mushroom, asparagus, ginger, low sodium soy sauce
Provided by Joey Firoben
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of sesame oil in a large, non-stick skillet over medium heat. Add the shrimp and season with ¼ teaspoon of salt. Cook the shrimp for 1 minute on each side, until just pink. Remove from the pan.
- Add the remaining tablespoon of oil to the pan. Toss in the mushrooms, asparagus, and remaining ¼ teaspoon of salt and sauté for a few minutes, until the vegetables begin to soften.
- Add the ginger and soy sauce and sauté until the ginger is fragrant, about 30 seconds.
- Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
- Divide the mixture evenly between 4 bowls.
- Enjoy!
Nutrition Facts : Calories 199 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 1 gram, Protein 25 grams, Sugar 1 gram
STIR-FRIED SHRIMP WITH SNOW PEAS AND GINGER
The best part of doing it is that the measurements don't have to be exact. If you prefer, substitute dry sherry for rice wine. Serve with rice.
Provided by CCSWALLA
Categories World Cuisine Recipes Asian
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
- In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
- Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Nutrition Facts : Calories 203.6 calories, Carbohydrate 7 g, Cholesterol 172.5 mg, Fat 7.8 g, Fiber 1.3 g, Protein 24.7 g, SaturatedFat 1.3 g, Sodium 2172.1 mg, Sugar 1.8 g
SHRIMP & PEPPERS STIR FRY
This is a good one that combines the 4 basic food groups ,Shrimp, Onions, peppers, and Mushrooms. All in all a well balanced meal.
Provided by Pierre Dance
Categories Chinese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Combine the first 7 Sauce ingredients, set aside.
- Heat the wok.
- Add Oil, swirl to coat.
- Add the shrimp and stir fry 1 1/2 minutes.
- Add Green Onions and Garlic, cook 30 seconds more.
- Empty the wok, scrape the good stuff and save.
- Reheat the wok, Add Oil, Swirl to coat.
- Add the Bell Peppers, stir fry 2 minutes.
- Add the mushrooms, stir fry 1 more minute.
- Push the peppers to the sides of the wok.
- Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
- Return the shrimp, stir with vegetables and sauce 'til heated through.
- Serve.
Nutrition Facts : Calories 287.6, Fat 16.6, SaturatedFat 2.2, Cholesterol 143.8, Sodium 1698, Carbohydrate 12.8, Fiber 2.2, Sugar 5.3, Protein 20.7
STIR FRIED SHRIMP AND MUSHROOMS
Another handwritten page in my folder, pulled for dinner tonight. It is very simple, and can be prepared in less time if you buy cooked and deveined shrimp.
Provided by NurseJaney
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute garlic in oil, in skillet or wok for 1 minute.
- Add shrimp, mushrooms and onions.
- Stirfry for 1 minute.
- Stir in broth.
- Cook 2 minutes longer, or until shrimp turn pink.
- Serve over rice.
- Garnish with lemon.
SHRIMP STIR-FRY WITH BOK CHOY, MUSHROOMS & PEPPERS
Make and share this Shrimp Stir-Fry With Bok Choy, Mushrooms & Peppers recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 39m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the canola oil in a large wok or saute pan.
- When the pan is hot, add the shrimp and stir-fry over high heat for 2 to 3 minutes, until they just turn pink.
- Remove the shrimp from the pan and set aside.
- Using the same pan, add the garlic, bell peppers, mushrooms, bok choy, and water chestnuts, and stir-fry for 2 to 3 minutes.
- Deglaze the pan with the soy sauce and stock and continue cooking until the vegetables are tender and crisp.
- Stir in the scallions, ginger, pepper flakes, cilantro, lemon juice, and cooked shrimp, and stir-fry until all the liquid has evaporated and the vegetables are lightly glazed.
- Serve immediately.
STIR FRIED SHRIMP( KRA PROW)
This I posted as requested. I myself love thai food. And my DH loves it more. You can use any squid, shell fish, beef or chicken. Slice the meat thin for quick cooking if using the meat or chicken. Make it as spicy as you like. This is a fast cooking recipe. Serve with Jasmine rice or noodles.
Provided by Rita1652
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large saucepan, heat oil on medium low, saute onion, peppers, garlic.
- Add curry paste, stir well.
- Add shrimp stirring.
- Add fish sauce and sugar.
- Cover and cook for 3 minutes then add basil leaves Remove from stove, serve with rice.
Nutrition Facts : Calories 194.7, Fat 8.1, SaturatedFat 1.2, Cholesterol 220.9, Sodium 950.8, Carbohydrate 4.9, Fiber 0.7, Sugar 3, Protein 24.7
SHRIMP & SHIITAKE STIR-FRY WITH CRISPY NOODLES
"We love the crispy noodles on top of this time-saving Thai dish, but roasted cashews are a wonderful complement as well." -Wolfgang Hanau, West Palm Beach, Florida
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut leaves from stalks. Slice leaves; set aside. Slice stalks., In a large skillet or wok, stir-fry shrimp in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., Stir-fry the ginger, garlic and pepper flakes in remaining oil for 1 minute. Add the onion, mushrooms and bok choy stalks; stir-fry for 4 minutes. Add bok choy leaves; stir-fry 2-4 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add shrimp; heat through. Sprinkle with chow mein noodles. Serve with rice if desired.
Nutrition Facts : Calories 238 calories, Fat 10g fat (1g saturated fat), Cholesterol 139mg cholesterol, Sodium 710mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
STIR-FRIED SHRIMP WITH GINGER AND MUSHROOMS
Make and share this Stir-Fried Shrimp With Ginger and Mushrooms recipe from Food.com.
Provided by nemokitty
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the canola oil in a large, heavy skillet over medium heat until hot but not smoking. Add the garlic and ginger, stir fry for 30 seconds. Add the mushrooms, celery and sesame oil and stir fry for 30 seconds.
- Add the shrimp, soy sauce and red pepper flakes, stir fry til shrimp are pink and cooked through, 3-4 minutes. Serve immediately.
CHICKEN & SHRIMP STIR-FRY
This stir-fry recipe features chicken, garlic, shrimp, red pepper, mushrooms, red onion, sugar snap peas, baby corn, soy sauce, bean sprouts and our Pineapple Coconut Mango Tequila Sauce.
Provided by Kim Cupps
Categories Entree / Seafood
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper.
- Heat wok or rounded sauté pan over very high heat.
- Add vegetable oil and then add garlic. Sauté for 10 seconds.
- Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes.
- Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute.
- Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes.
- Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients.
- Remove from heat and add bean spouts. Stir and serve.
Nutrition Facts : ServingSize 4
SHRIMP AND VEGGIE STIR-FRY
Provided by Lesley Porcelli
Categories Wok Rice Shellfish Vegetable Marinate Stir-Fry Quick & Easy Dinner Seafood Shrimp Fall Winter Self Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Mix 1 tablespoon of the soy sauce and 2 tablespoon of the wine; pour over shrimp; set aside to marinate. Make garlic stir-fry sauce: Whisk remaining 3 tablespoon soy sauce, remaining 2 tablespoon wine, 1 tablespoon of garlic, sugar and red pepper flakes; set aside. Heat a large skillet or wok over medium-high heat, about 4 minutes. Add 2 teaspoon of the oil and raise heat to high. When oil is hot, cook shrimp with marinade until shrimp is pink, about 1 minute; transfer to a plate. Add remaining 2 teaspoon oil to skillet, then snap peas, mushrooms and remaining 1 teaspoon garlic; stir-fry about 2 minutes. Stir in stir-fry sauce and shrimp; let mixture bubble about 1 minute. Serve over rice.
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- Prepare the sauce: In a small bowl, whisk together the soy sauce, corn starch, garlic, ginger, and red pepper flakes.
- Heat the avocado oil in a wok or in a large, deep skillet over medium-high heat, about 2 minutes.
- Add the shrimp and the vegetables and stir-fry until the vegetables are tender and the shrimps are cooked, 5-10 minutes, depending on the shrimps’ size. Larger shrimp and frozen veggies will take longer to cook.
- Lower the heat to medium. Give the sauce another stir, then add it to the skillet. Stir-fry until the sauce thickens, about 1 minute.
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- In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
- In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.
STIR-FRIED SHRIMP AND BROCCOLI | BETTER HOMES & GARDENS
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3.5/5 (17)Calories 446 per servingTotal Time 45 mins
- Thaw shrimp or scallops, if frozen. If using shrimp, peel and devein shrimp, leaving tails intact . If using scallops, cut any large scallops in half. Rinse shrimp or scallops; pat dry with paper towels. Set aside. In a small bowl combine water, soy sauce, vinegar, cornstarch, and sugar; set aside.
- Heat oil in a wok or a12-inch skillet over medium-high heat. (Add more oil as necessary during cooking.) Cook and stir garlic in the hot oil for 15 seconds. Add broccoli, carrot, and onion. Cook and stir for 3 minutes. Add mushrooms; cook and stir for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok with slotted spoon. Stir soy sauce mixture. Add to wok; cook and stir until slightly thickened and bubbly. Add shrimp or scallops; cook about 3 minutes or until shrimp or scallops are opaque. Stir in vegetables; heat through. Serve with rice or pasta and sprinkle with cashews.
ASIAN SHRIMP STIR FRY WITH BROCCOLI, MUSHROOMS, AND ONION
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Cuisine AsianCategory SeafoodServings 1
- Add broccoli, pepper, onion and mushrooms. Stir until cooked almost cooked through, about 5-7 minutes.
- Add shrimp and thoroughly mix with veggies. Continue cooking until shrimp is pink, about 2-3 minutes.
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5/5 (1)Total Time 1 hrCuisine Chinese, AsianCalories 83 per serving
- Start by making the cauliflower rice. Place the Cauliflower (1) in the bowl of a food processor and pulse a few times until they become small granules.
- Heat Sesame Oil (1 tablespoon) in a large skillet over medium heat. When hot, add the cauliflower rice and cook for 3-4 minutes just until tender. Season with Kosher Salt (to taste) and freshly ground Ground Black Pepper (to taste). Cover and set aside.
- In a small bowl, whisk the Chicken Stock (1/2 cup), Low-Sodium Soy Sauce (2 teaspoon) Corn Starch (1 teaspoon), Mirin (1 tablespoon), and Honey (2 teaspoon) (if using). Set aside.
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3/5 (2)Total Time 35 minsServings 4Calories 166 per serving
- Warm oil in a large nonstick skillet or wok over medium-high heat until shimmering. Cook mushrooms, stirring, until their liquid has evaporated and they have browned, 6 to 10 minutes. Add snow peas; stir-fry until crisp-tender, about 2 minutes. Toss in shrimp and cook, stirring, until pink, 3 to 5 minutes. Add scallions; stir-fry 30 seconds more. Stir broth mixture; pour into pan. Stir-fry until shrimp are opaque and sauce has thickened slightly, approximately 1 minute. Season with salt and pepper and serve over rice or rice noodles, if desired.
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- Start by making the cauliflower rice. Place the florets in the bowl of a food processor and pulse a few times until they become small granules. (Don’t overdo it, people. You don’t want cauliflower mush.) Heat 1 tablespoon of the oil in a large skillet over medium heat. When hot, add the cauliflower rice and cook for 3-4 minutes just until tender. Season with salt and pepper to taste. Cover and set aside.
- In a small bowl, whisk the chicken or vegetable stock, soy sauce, cornstarch, mirin, and honey (if using). Set aside.
- In your largest pan, heat the remaining 2 tablespoons of oil over medium-high heat. When hot, add the bok choy stalks and shiitakes, spreading into a single layer. (It will seem like a LOT of bok choy and mushrooms, but they’ll cook down.) Cook without moving until the vegetables are starting to brown on the bottom, 2 to 3 minutes. Stir and cook for 2-3 minutes more until softened slightly.
- Add the garlic, ginger, crushed red pepper, and the bok choy leaves and stir to combine. Cook until fragrant, about 1 minute.
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