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
FRIED SHRIMP AND OKRA
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat 1 1/2 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Meanwhile, put the flour in a shallow dish. Lightly beat the eggs with 1/2 cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the flour, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt.
- Stir the remaining flour into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the flour-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt.
- Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.
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.
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 AND DUMPLING STIR-FRY
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the dumplings in a single layer. Cook until browned, 2 to 3 minutes per side. Add 1/4 cup water to the skillet. Cook, stirring occasionally, until evaporated, about 1 minute; transfer the dumplings to a bowl.
- Heat 1 tablespoon vegetable oil in the skillet. Add the vegetables and cook, stirring occasionally, until crisp-tender and lightly browned, 8 to 10 minutes; transfer to the bowl with the dumplings.
- Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the shrimp, ginger and garlic. Cook, stirring occasionally, until the shrimp are just cooked through, about 2 minutes. Return the dumplings and vegetables to the skillet and stir to combine. Add the chili sauce and soy sauce; cook, stirring gently, until glazed, about 1 minute. Remove from the heat and stir in the rice vinegar and half of the scallions. Top with the remaining scallions.
Nutrition Facts : Calories 400 calorie, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 145 milligrams, Sodium 1620 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 23 grams
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
STIR FRIED SHRIMP WITH GARLIC AND CHILE SAUCE
From Cooking Light, Jan/Feb 2009. This has 3 points per 1/2 cup serving for those of you using Weight Watchers.
Provided by sandrasothere
Categories Asian
Time 15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together the first six ingredients in a small bowl.
- Heat a wok or large skillet over high heat and add canola to the pan.
- Add shrimp and stir-fry for 1 minute or until shrimp begin to pinken.
- Add garlic, ginger, and jalapeno; stir-fry 1 minute.
- Stir in broth mixture and cook 1 minute or until shrimp are done and sauce is thickened, stirring constantly.
- Remove from heat and stir in onions and sesame oil.
- Garnish with cilantro sprigs, if desired.
Nutrition Facts : Calories 121.4, Fat 3.5, SaturatedFat 0.5, Cholesterol 129.6, Sodium 171.9, Carbohydrate 3.5, Fiber 0.3, Sugar 0.8, Protein 17.7
STIR-FRIED SHRIMP IN GARLIC SAUCE
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1
CREAMY SHRIMP STIR-FRY
Looking for a speedy supper that's perfect for family or company? Try this saucy stir-fry. "This recipe is a favorite with guests," notes Ruth Andrewson of Leavenworth, Washington.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet or wok, stir-fry vegetables in butter until crisp-tender. Add shrimp; cook and stir for 2-3 minutes or until shrimp turn pink. Reduce heat to low. Add the sour cream, yogurt and pepper; cook and stir until heated through (do not boil). Serve over rice.
Nutrition Facts : Calories 254 calories, Fat 11g fat (6g saturated fat), Cholesterol 202mg cholesterol, Sodium 258mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges
STIR-FRIED SHRIMP WITH SPICY ORANGE SAUCE
Serve over rice or udon noodles. We just nibbled on them! Quite yummy and love the sambal! From Cooking Light.
Provided by Chef PotPie
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
- Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
- Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.
- Serve immediately.
Nutrition Facts : Calories 240.9, Fat 8.8, SaturatedFat 0.7, Cholesterol 214.9, Sodium 1234.5, Carbohydrate 15.9, Fiber 0.4, Sugar 10.3, Protein 24.1
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.
Nutrition Facts : Calories 129.5, Fat 3.8, SaturatedFat 0.5, Cholesterol 143.2, Sodium 743.9, Carbohydrate 5.7, Fiber 1.2, Sugar 1.7, Protein 18.4
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